Slow-Simmered Pinto Beans

Name: Slow-Simmered Pinto Beans
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 1 lb. dried pinto beans; 1 ⁄ 4 lb. bacon, roughly chopped; 10 sprigs cilantro, chopped; 2 cloves garlic, smashed; 2 serrano chiles; 1 medium onion, chopped; 1 large tomato, chopped; Kosher salt, to taste

Serves
serves 8

ANDRÉ BARANOWSKI

Chiles add heat and bacon adds depth to these spicy beans, a popular side dish throughout Texas. The recipe for these spicy beans is based on one given to us by Melissa Guerra, the South Texas chef and cookbook author.

Ingredients

1 lb. dried pinto beans
¹⁄₄ lb. bacon, roughly chopped
10 sprigs cilantro, chopped
2 cloves garlic, smashed
2 serrano chiles
1 medium onion, chopped
1 large tomato, chopped
Kosher salt, to taste

ADVERTISEMENTAD

Instructions

Step 1

Combine all the ingredients and 7 cups water in a 6-qt. dutch oven. Boil, reduce heat to medium-low, and simmer, partially covered, stirring occasionally, until beans are tender, about 3 hours. Season with salt.

Combine all the ingredients and 7 cups water in a 6-qt. dutch oven. Boil, reduce heat to medium-low, and simmer, partially covered, stirring occasionally, until beans are tender, about 3 hours. Season with salt.