Slow-cooked pinto beans simmered with smoky meats, tomatoes, and chilies — bold, comforting, and deeply satisfying.
Ingredients (Serves 6–8)
- 2 cups dried pinto beans (or 3 cans, drained)
- 6 cups water or low-sodium broth (for cooking dried beans)
- 6 slices bacon, chopped
- ½ lb chorizo or smoked sausage, diced
- 1 small white onion, chopped
- 2 cloves garlic, minced
- 2 medium tomatoes, diced (or 1 can diced tomatoes)
- 1–2 jalapeños or serranos, chopped (adjust to taste)
- ¼ cup cilantro, chopped
- Salt and pepper to taste
- Optional: 1 tsp cumin or smoked paprika for deeper flavor