Slow-cooked to perfection with onions, chiles, and bacon — these pinto beans are hearty, flavorful, and the perfect side or main dish. Serve with tortillas, rice, or spooned over grilled meats!
Ingredients
- 2 cups dried pinto beans (rinsed and soaked overnight or quick-soaked)
- 6–7 cups water
- 4 slices thick-cut bacon (chopped)
- 1 large onion (chopped)
- 2–3 roasted Hatch or Anaheim green chiles (chopped)
- 1 Roma tomato (diced) (optional)
- 2 cloves garlic (minced)
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- Optional: bay leaf or pinch of Mexican oregano
Instructions
Step 1: Cook the Bacon
In a skillet, cook chopped bacon until just crispy. Remove and set aside, leaving a bit of the fat in the pan.
Step 2: Sauté the Aromatics
Add onion and garlic to the bacon fat and cook until softened. Toss in the diced tomato and green chile. Cook for 2–3 minutes.
Step 3: Combine in Crockpot
Add soaked beans, sautéed mixture, cooked bacon, salt, pepper, and water to your crockpot.
Step 4: Slow Cook
Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until beans are tender and creamy.
Step 5: Adjust Seasoning & Serve
Taste and add more salt if needed. Serve with warm tortillas, queso fresco, or chopped cilantro.
💡 Pro Tip: Leftovers are perfect for refried beans — just mash and fry in a bit of lard or oil!
