Side Dish: United States – Arizona – Pinto Beans with Bacon

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 1 lb (454 g) dried pinto beans, picked over and rinsed
- 8 oz (225 g) thick-cut bacon, about 8–10 slices, chopped
- 1 large yellow onion, about 8 oz (225 g), diced
- 3 cloves garlic, minced (about 9 g)
- 2 roasted green chiles (Hatch or Anaheim), seeded and chopped, about 4 oz (115 g)
- 6 cups (1.42 L) low-sodium chicken stock or water
- 2 bay leaves
- 1 tsp (2.6 g) ground cumin
- 1 tsp (1 g) dried oregano (Mexican oregano if available)
- 2 tsp (10 g) kosher salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 2 tbsp (30 ml) apple cider vinegar
- 2 tbsp (8 g) fresh cilantro, chopped, for garnish
- Lime wedges, for serving
- Optional: 1 jalapeno, seeded and finely chopped (about 0.5 oz / 15 g) for extra heat

Instructions

Short Description:
Slow-cooked pinto beans simmered with smoky bacon, onions, and roasted green chiles for a hearty Southwestern side that is slightly spicy and deeply savory.

Regional Notes:
This Arizona variation uses bacon and roasted green chiles (Hatch or Anaheim) to add the region's characteristic smoky and mildly spicy flavors. The beans are cooked low and slow so they remain creamy and slightly soupy—unlike firmer northern preparations—and are often brightened with a splash of vinegar at the end as done in Southwestern home cooking.

1. Soak the beans: cover the rinsed beans with cold water by 2 inches and soak overnight. For a quick soak, place beans in a pot, cover with water, bring to a boil for 2 minutes, remove from heat, cover and let sit 1 hour; drain and rinse.
2. Cook the bacon: in a large Dutch oven or heavy pot over medium heat, add the chopped bacon and cook, stirring occasionally, until fat is rendered and bacon is crisp, about 8–10 minutes. Use a slotted spoon to transfer most of the bacon to a bowl, leaving about 2 tbsp (30 ml) of bacon fat in the pot (leave more if desired for extra flavor).
3. Sweat the aromatics: add the diced onion to the bacon fat and cook over medium heat until soft and translucent, about 6–8 minutes. Add the garlic, cumin, and oregano (and jalapeno if using) and cook, stirring, until fragrant, about 30–60 seconds.
4. Combine beans and liquids: return the reserved bacon to the pot. Add the soaked and drained beans, chopped roasted green chiles, bay leaves, and the chicken stock (or water). Stir to combine and bring to a gentle boil.
5. Simmer gently: reduce heat to low, cover slightly ajar, and simmer until beans are tender and sauce is thickened, 1 1/2 to 2 hours. Check every 20–30 minutes, stirring and adding more water or stock if the beans look too dry. Skim any foam as needed.
6. Adjust texture and season: when the beans are tender, remove 1–2 cups (240–480 ml) of beans and mash them with a spoon or potato masher, then stir back into the pot to thicken the broth. Discard bay leaves. Stir in apple cider vinegar and taste; add additional kosher salt and black pepper as needed.
7. Optional slow-cooker method: after step 3, transfer everything to a 6-quart (5.7 L) slow cooker, add stock, and cook on Low 6–8 hours or High 3–4 hours until beans are tender. Mash some beans in the pot to thicken, then finish with vinegar and seasoning as above.
8. Serve: ladle the beans into a bowl or family-style dish, sprinkle with chopped cilantro, and serve with lime wedges on the side. These beans pair well with grilled meats, tortillas, or as part of a Southwestern plate.