This pinto beans recipe can be made vegetarian by omitting the bacon. A final flourish of sharp Cotija cheese, cilantro, and pickled onions adds color and texture.
Recipe information
Yield
8 Servings
Ingredients
1
1
4
1
4
2
1
Need to make a substitution?
Preparation
Step 1
Place beans in a large pot. Add enough water to cover by 4". Let soak overnight. Drain beans.
Step 2
Heat 1 Tbsp. oil in same large heavy pot over medium heat. Add bacon to pot and cook until crisp, stirring occasionally. Using a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 Tbsp. drippings from pot. Add onion, garlic, and 1 minced jalapeño and cook, stirring often, until soft, about 10 minutes.
Step 3
Add drained beans to pot. Pour in enough water to cover beans by 2" (about 8 cups). Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally and adding more water by 1/2-cupfuls if dry, until beans are tender, about 2 hours. Stir in remaining jalapeño and reserved bacon. Season to taste with salt.
Step 4
DO AHEAD: Can be made 2 days ahead. Let cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving, adding additional water as needed if dry.
Step 5
Transfer beans to a large bowl. Sprinkle with cheese and cilantro and serve with pickled onions.