Pizzitola’s Slow Cooked Pinto Beans
2013-09-15- Course: Side Dish
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- Yield : 25 to 30 servings
- Cook Time : 15m
- Ready In : 15m
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Ingredients
- 3 pounds dry pinto beans
- 2 pounds thick-sliced bacon, cut into 1/2-inch pieces
- 2 large onions, diced into 1/4-inch pieces
- Two 28-ounce cans diced tomatoes with peppers, such as Rotel
- Kosher salt and freshly ground black pepper
Method
Step 1
Sort through the dry beans to ensure there are no rocks, and rinse the beans thoroughly. Pour into a pot, along with the bacon, onions, tomatoes and peppers, and some salt and black pepper. Bring to a boil, and then cover and reduce to a simmer. Cook until soft but not mushy, about 5 hours.Â
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