Pinto Beans

Earlier this year, I became a convert to dried beans. They are so easy to make and so much creamier than canned ones—totally worth the extra time. This recipe is based on one from the Pioneer Woman’s blog. The beans are absolutely delicious. One batch makes a lot, so I froze the leftovers and we enjoyed them another night. If you’ve never tried dried beans before, please make this recipe. You’ll be glad you did!

Pinto Beans
1 lb. dried pinto beans, rinsed and sorted
4 thick slices bacon, chopped
1 onion, chopped
2 bell peppers, chopped
2 garlic cloves, minced
2 tsp. salt
2 tsp. chile powder
1 tsp. black pepper
2 tsp. cumin

1. Place beans in a Dutch oven, and cover with 1 inch of water. Bring to a boil, and cook for 2 minutes. Remove from heat, cover, and let stand 1 hour. Drain beans, and return beans to Dutch oven.
2. Cover beans with 2 inches of water. Add in bacon, and bring beans to a boil. Reduce heat to simmer, and cover. Cook, stirring occasionally, 2 hours.
3. Stir in onion and next 2 ingredients. Cover and cook, stirring occasionally, for 1 more hour. Stir in salt and remaining ingredients, and cook for 30 more minutes. Season with additional salt and pepper to taste.