Pizzitola’s Slow Cooked Pinto Beans

  • Yield : 25 to 30 servings
  • Cook Time : 15m
  • Ready In : 15m
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  • 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


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. 

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