texas pinto beans recipe

Written ByJenny Smyth Posted on
texas pinto beans recipe
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The Best texas pinto beans recipe

I’m so excited to share with you my family’s favorite Texas Pinto Beans recipe. This hearty, comforting dish has been a staple in our household for years, and I’m convinced it will become one of your go-to recipes as well.

Pinto beans are a type of bean that is native to the southwestern United States, particularly in Texas, where they were first cultivated by Spanish settlers. They have a mild flavor and a creamy texture that pairs perfectly with the rich flavors of onion, garlic, and bacon.

One of the things I love most about this recipe is its simplicity – it’s easy to make and requires minimal ingredients. My kids love helping me in the kitchen by mashing the beans with a fork, which adds a fun and tactile element to mealtime.

But what really sets this recipe apart is its versatility – it’s perfect for any occasion, whether you’re looking for a quick weeknight dinner or a special meal to serve to company. And let’s not forget the health benefits – pinto beans are packed with fiber, protein, and vitamins, making them an excellent choice for families looking for wholesome meals.

Over time, I’ve tweaked this recipe to make it my own, adding in some extra spices and herbs to give it an extra boost of flavor. But at its core, this recipe remains true to its roots – hearty, comforting, and deliciously Texan.

Texas Pinto Beans

Texas Pinto Beans

4.5 from 1379 votes

A hearty and flavorful side dish made with dried pinto beans, smoked bacon, and aromatic spices. These beans are slow-simmered until tender and infused with a rich, smoky broth perfect for barbecues or weeknight dinners.

Prep Time15 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 45 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Beans

1 pound dried pinto beans, rinsed and picked over
6 cups water or chicken broth
4 slices thick-cut bacon, chopped
1 medium yellow onion, diced
4 cloves garlic, minced
1 jalapeno pepper, seeded and diced (optional)
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1 bay leaf
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper
2 tablespoons tomato paste
1 tablespoon apple cider vinegar
1 tablespoon brown sugar (optional)

👨‍🍳Directions

1Place the rinsed pinto beans in a large bowl and cover with 2 inches of cold water.
2Let them soak for at least 8 hours or overnight.
3Drain and rinse the beans before cooking.
4In a large Dutch oven over medium heat, cook the chopped bacon until crispy, about 5 to 7 minutes.
5Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
6Add the diced onion to the pot and cook over medium heat until softened, about 4 minutes.
7Stir in the minced garlic and diced jalapeno, if using, and cook for 1 minute until fragrant.
8Add the ground cumin, chili powder, smoked paprika, and black pepper.
9Stir constantly for 30 seconds until the spices are toasted.
10Then add the tomato paste and cook for 1 minute, stirring to combine.
11Pour in the water or chicken broth and add the drained beans, bay leaf, and half of the cooked bacon.
12Bring the liquid to a boil over high heat, then reduce the heat to low.
13Cover the pot and simmer gently for 1 hour.
14After 1 hour, remove the lid and stir in the salt, apple cider vinegar, and brown sugar if using.
15Continue to simmer uncovered for another 1 to 1.
5 hours, stirring occasionally, until the beans are tender and the broth has thickened slightly.
16The beans should be creamy but still hold their shape.
17Taste and adjust seasoning with additional salt and pepper as needed.
18Remove the bay leaf.
19Serve the beans hot, garnished with the remaining crispy bacon and optional chopped cilantro or diced onion.

🔧Equipment

Large Dutch oven or heavy-bottomed pot
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons
Colander

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 8g💛Saturated Fat: 3g❤️Cholesterol: 15mg🧂Sodium: 680mg🌾Total Carbs: 45g🥦Dietary Fiber: 12g🍬Sugars: 5g🥩Protein: 16g

📝Notes

For a vegetarian version, omit the bacon and use vegetable broth. Add 1 tablespoon of olive oil for sauteing the aromatics. The beans can be stored in the refrigerator for up to 5 days and freeze well for up to 3 months.

Watch Video Of How Texas Pinto Beans Works

One thing I love about this recipe is that it’s incredibly versatile – you can serve it as a side dish at family gatherings or as the main event on weeknights when you’re short on time.

And let’s not forget about storage – leftover pinto beans can be refrigerated or frozen for later use.

When reheating leftovers, simply add some water or broth to restore their creamy texture.

❓ Frequently Asked Questions About Texas Pinto Beans

Q: What is the difference between pinto beans and other types of beans?

A: Pinto beans are a type of mottled kidney bean that is native to the southwestern United States. They have a distinctive appearance with their mottled gray and white markings and a mild flavor that pairs well with rich flavors like onion and garlic.

Q: Can I use canned pinto beans instead of cooking dried beans?

A: While you can use canned pinto beans as a substitute, I highly recommend cooking dried beans for this recipe. The texture and flavor are far superior when you cook them from scratch.

Q: How do I store leftover pinto beans?

A: Leftover pinto beans can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 6 months.

Q: Can I make pinto beans in a slow cooker?

A: Yes! This recipe is perfect for slow cookers. Simply brown the bacon and cook the onion in a skillet before adding everything to your slow cooker. Let it cook on low for 8-10 hours or high for 4-6 hours.

Q: Are pinto beans good for you?

A: Pinto beans are an excellent source of fiber, protein, and vitamins making them an excellent choice for families looking for wholesome meals.

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