Spicy Bacon Pinto Beans Served with Jalapeno-Onion Concoction and Avocado Side
Crank up your taste buds with this scrumptious Bacon Pinto Beans dish, inspired by Smitten Kitchen's new cookbook. The beans are cooked up with bacon, onions, garlic, tomato paste, and a zesty mix of spices, then topped with avocado, sour cream, a zingy onion-jalapeño-cilantro relish, and your preferred toppings. Delish!
Ditching the bacon? No worries, this dish is flexible. Pinto beans are the star here, and there are plenty of flavors to keep you hooked.
Make it a speedy weeknight meal by soaking the beans ahead of time. Presoak them for 24 hours at room temperature, or do as I did and soak for 3. If you're using canned beans, just skip the soaking step.
Ingredients: (Serves 6)
For the beans:- 1 pound dried pinto beans or four 15-ounce cans cooked pinto beans- 1/4 pound bacon, chopped- 1 medium onion, chopped- 3 garlic cloves, peeled and minced- 2 tablespoons tomato paste- 2 teaspoons ground cumin- 1/2 teaspoon ground coriander- 2 teaspoons chili powder- 1/2 teaspoon cayenne (or your favorite hot sauce to taste)- 2 teaspoons coarse sea or kosher salt (for lightly salted broth)- 4 to 5 cups vegetable broth (for dried beans) or 1 1/2 cups (for canned beans)
For the fixings:- Soft corn tortillas- Salt, to taste- 1/2 medium white onion, minced- 1 jalapeño, seeded and minced- 2 tablespoons chopped fresh cilantro- 1 tablespoon olive oil- Juice of half a lime, plus more lime wedges- 1 large avocado, diced or sliced- Sour cream, Mexican crema, or plain yogurt- Hot sauce
Instructions:
- Soak dried beans, if using. While it's not a must, soaking the beans will save cooking time, making this more of a 1-hour meal. Soak the pinto beans for 24 hours at room temperature (or for 3 hours like me), then drain them before using. Skip this step if you're using canned beans.
- Cook the beans. Heat the oven to 375 degrees Fahrenheit (190 degrees Celsius). In a large oven-safe pot or Dutch oven, cook the bacon until it's brown and crispy. Set the bacon aside on a paper towel, then drain the bacon fat releasing all but 2 tablespoons.
- Add chopped onion to the pot and sauté until soft and lightly golden at the edges. Cook for approximately 3 to 4 minutes. Toss in the minced garlic and cook for an additional minute.
- Mix in the tomato paste, cumin, coriander, chili powder, and cayenne or hot sauce (to taste). Stir well and cook for another 1 minute.
- Sprinkle in the salt, follow with the canned or drained soaked beans, and, for canned beans, 1 1/2 cups of broth. For dried beans, add 4 to 5 cups of vegetable broth.
- Bring the mix to a boil, then cook for 1 full minute. Cover the pot and transfer it to the oven. Cook the beans for 15 minutes (if using canned) or 45 to 75 minutes (for dried beans), keeping in mind that the cooking time depends on the beans' age and freshness, as well as the soaking method. For unpre-soaked dried beans, cook for around 1 hour 30 minutes.
- Check on the beans every 10 to 15 minutes after the 50-minute mark and adjust cooking time as needed. The beans are ready when they're firm yet tender with most of the liquid absorbed.
- Around 30 minutes before the beans are done, toss your tortilla chips together. Brush them lightly with oil, stack, cut into 8 wedges, season light with salt, and bake them on a large baking sheet for 10 minutes. Check for desired crispiness, then add more baking time as needed. Once ready, set them aside to cool.
- In the meantime, whip up the relish by combining minced onion, jalapeño, cilantro, olive oil, lime juice, and salt. Adjust ingredients as needed to taste.
- Serve up the beans right in their cooking pot. Place the chips and each topping in their own bowls, and let everyone construct their bowl to their liking. Cheers to an easy, filling meal that everyone will swoon over!
This Bacon Pinto Beans recipe can be customized to your preference, such as omitting bacon for a vegetarian version. Despite the optional bacon, the dish's flavors, including onions, garlic, tomato paste, spices, and jalapeno, are captivating. Don't forget to presoak the dried beans if you're not using canned ones for quicker cooking. Additionally, consider making tortilla chips as a zesty complement to enhance the eating experience.
