Best 2 Pinto Beans And Bacon Recipes
**Pinto Beans and Bacon: A Savory Southern Dish with a Twist**
Pinto beans and bacon, a classic Southern dish, is a hearty and flavorful combination that has been enjoyed for generations. This traditional recipe is made with dried pinto beans, bacon, onion, garlic, and spices, simmered together until the beans are tender and the flavors have melded. Variations of this dish may include the addition of vegetables like bell peppers, celery, or carrots, as well as different seasonings and herbs to create unique flavor profiles. Whether you prefer a simple and straightforward version or one with a more complex blend of spices, pinto beans and bacon is a versatile dish that can be tailored to your taste preferences. This article presents a collection of pinto beans and bacon recipes that showcase the diverse culinary possibilities of this classic combination. From traditional Southern-style recipes to modern twists that incorporate bold flavors and ingredients, these recipes offer a range of options to satisfy any palate.
PINTO BEANS AND BACON
Whole pinto beans flavored with bacon are a tasty variation on refried beans.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- In 4-quart saucepan or Dutch oven, cook bacon over medium-high heat until crisp. Drain on paper towels. Reserve 2 tablespoons drippings in saucepan.
- Stir in onions and garlic; cook over medium-high heat 5 to 8 minutes or until onion is softened.
- Add remaining ingredients except bacon; mix well. Reduce heat to medium; cook 18 to 20 minutes, stirring occasionally, until slightly thickened. Stir in all but 1/4 cup bacon. Crumble remaining bacon and sprinkle on top of beans. Serve immediately.
Nutrition Facts : Calories 220, Carbohydrate 28 g, Cholesterol 15 mg, Fiber 9 g, Protein 14 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 1 g, TransFat 0 g
FRIJOLES CHARROS (MEXICAN PINTO BEANS WITH BACON AND CHILIES)
Number Of Ingredients 10
Steps:
- Heat bacon in a large Dutch oven over medium-high heat, stirring constantly, until fat is rendered and bacon is just starting to brown around the edges, about 5 minutes. Add onion and chilies and cook, stirring, until softened and just starting to brown, about 4 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add tomatoes (see note above) and cook, stirring and scraping up browned bits from the bottom of the pan, until the liquid is thick and the mixture begins to sizzle, about 3 minutes.
- Add beans, stock, bay leaves, 2 teaspoons (10g) kosher salt, and epazote (if using). Bring to a boil over high heat, reduce to a bare simmer, cover, and cook until beans are just tender, about 45 minutes. Remove lid and continue cooking, stirring occasionally, until beans are completely creamy and liquid has thickened into a rich, creamy broth. Season to taste with salt. Discard bay leaves, stir in cilantro, and serve. Beans can be stored in the refrigerator for up to 1 week.
Tips:
- To save time, use canned or pre-cooked bacon.
- If you don't have bacon drippings, you can use olive oil or butter instead.
- Add a pinch of cayenne pepper or chili powder for a little extra heat.
- Serve pinto beans and bacon over rice, or with a side of cornbread or tortillas.
- For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
Conclusion:
Pinto beans and bacon is a classic Southern dish that is easy to make and always a crowd-pleaser. It's a versatile dish that can be served as a main course, a side dish, or even an appetizer. The smoky flavor of the bacon pairs perfectly with the creamy texture of the beans, and the addition of onion, garlic, and spices creates a delicious and flavorful dish. Whether you're a fan of Southern cuisine or just looking for a new and easy recipe to try, pinto beans and bacon is a great choice.
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