Pinto Beans With Bacon And Scallions Recipes

BACON PINTO BEANS

Steps:

• Put the beans in a large wide pot or Dutch oven and cover with cold water by 1 inch. Bring to a boil, then remove from the heat and let soak 30 minutes; drain and rinse.
• Return the beans to the pot and add the bacon, onion, chili powder, Worcestershire sauce, chicken broth and 4 cups water. Bring to a simmer over medium-high heat, then reduce the heat to medium and simmer 30 minutes.
• Add 1 teaspoon salt and reduce the heat to medium low. Cover and simmer, stirring occasionally, 1 1/2 more hours. Partially uncover the pot and continue simmering, stirring occasionally, until the beans are creamy and the liquid is thick, about 30 more minutes. Add the vinegar and chives and season with salt.

PINTO BEANS AND BACON

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.

BACON 'N PINTO BEANS

Steps:

• Cover the beans with water in a heavy saucepan and bring to a boil, drain.
• Cover with water again, about 2" above the beans.
• Add all the remaining ingredients, except salt.
• Bring to a boil, reduce heat to low and simmer uncovered until the beans are very soft.
• add more water if necessary.
• Keep the beans submerged, takes approximately 3 1/2 hours.
• Season with salt to taste.
• If the beans are too liquid cool and sit overnight.
• Reheat to serve, stir frequently so the beans do not stick.

PINTO BEANS WITH BACON

Steps:

• Soak the pinto beans in water overnight in a large mixing bowl.
• Drain the beans and set aside.
• In a dutch oven or other large vessel put the oil, onions, bacon, garlic and green chilies and cook over medium or medium-high heat until the onions are transparent and the edges of the onion have very lightly browned. Stir in the cumin powder.
• Add the beans and 6 cups water. Increase heat to high, bring liquid to a boil, decrease heat to medium or medium-low and cook until the beans are very tender, adding more water as needed. Add salt and black pepper to taste.
• I like to serve these beans in ramekins. They make a nice side dish to any Mexican meal.