Daily Food
Smoky Pinto Beans
It seems all too often black beans steal the spotlight from the slightly less popular pinto bean. We're here to say: give pintos a chance! They're ultra creamy, a little smoky, and super versatile.
Ingredients
FOR DRIED BEANS:
- 1 lb. dried pinto beans
- 2 thick-cut bacon slices
- 1 small onion, quartered
- 2 sprigs fresh oregano
- 1 bay leaf
- 2 tsp. ground cumin
- 2 tsp. smoked paprika
- Kosher salt
FOR CANNED BEANS:
- 1 tbsp. extra-virgin olive oil
- 2 thick-cut sliced bacon, cut into 1/2" strips
- 1 small onion, chopped
- 2 tsp. ground cumin
- 2 tsp. smoked paprika
- 2 (15.5-oz.) cans pinto beans, drained and rinsed
- 1/2 c. chicken broth or water
- 2 sprigs fresh oregano
- Kosher salt
Directions
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FOR DRIED BEANS:
- Step 1Pour beans into a colander and rinse under cold water. Pick through beans and discard any broken beans and debris. Transfer to a large, heavy-bottomed pot.
- Step 2To soak overnight (optional): cover beans with 4” of cold water and place in the refrigerator and let soak overnight, or up to 12 hours. Drain beans and return to pot.
- Step 3Add enough cold water to your pot to cover your beans by 2”. Add bacon, onion, oregano, and bay leaf. Bring the beans up to a rolling boil, and let boil on high for 10 minutes before reducing to a simmer. Stir in cumin and paprika and cover, with the lid ajar. Cook, stirring occasionally, until beans are tender, 1 to 2 hours, depending on how long the beans were soaked.
- Step 4When beans are tender, remove onion, oregano, and bay leaf. Remove bacon, coarsely chop, and return to pot. Season beans to taste with salt and serve.
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FOR CANNED BEANS:
- Step 1In a large, high-sided skillet or medium heavy-bottomed pot over medium heat, heat oil. Add bacon and onion and cook until onion is translucent and bacon is beginning to crisp, 6 minutes.
- Step 2Add cumin and smoked paprika and cook until fragrant, 1 minute. Add beans and chicken broth or water and stir to combine, scraping any burnt pits from the bottom of your skillet. Stir oregano into the beans.
- Step 3Bring mixture up to a low simmer and cook, stirring occasionally, for 15 minutes, adding more broth or water ¼ cup at a time if pan is looking dry.
- Step 4Before serving, remove oregano stems and season to taste with salt.