{Ultimate} Pinto Beans with Bacon & Chives
‘From scratch’ usually tastes better and is worth the effort when I have time (to me!), but pinto beans are one food I make from canned now, because we honestly can’t tell the difference so it’s not worth the extra time or steps. These doctored up canned pinto beans are our absolute favorite way to make them! If you prefer to use dried beans for this recipe, just soak them overnight and add more liquid and adjust your cooking time accordingly. A lot of people put raw bacon in their beans, but as much as I love bacon, I DON’T love biting into a huge hunk of boiled bacon. This recipe calls for frying your bacon first, then removing bacon, cooking the beans in the grease then stirring in the crispy bacon at the end. ITS SO GOOD! We always make extra of these beans (I double this recipe!) to make refried beans with and just because the leftovers are SO dang good! Enjoy!
{Ultimate} Pinto Beans with Bacon & Chives
Ingredients
6 slices bacon, chopped
1 onion diced
4 cloves garlic minced
2 (29 oz) cans pinto beans seasoned with pork (We use Luck’s!) + 1 can water
1 chicken bouillon cube
1 Tbsp chili powder
1 Tbsp Worcestershire
1 Tbsp Apple Cider Vinegar
fresh chives, chopped
Directions
In a large pot or dutch oven, saute chopped bacon until extra crispy. Remove bacon to a paper towel to drain. Add onion to pan to cook in bacon drippings. After 2 minutes, reduce heat to medium and add garlic, stirring constantly for 1 minutes. Add entire content of canned beans, fill 1 can with water and add to pot as well. Add chicken bouillon, chili powder, Worcestershire, and apple cider vinegar. Cook over medium low/low heat uncovered for 30 – 45 minutes or until liquid is cooked down to desired consistency. Stir in chives and reserved bacon and taste to adjust the seasoning. Serve!
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