Prep 15 mins
Cook 6 hrs
This makes flavorful "soupy" pinto beans that are great for wet burritos. Our family always called these "make your own burritos" since everyone's end up so unique. Serve with Burrito Meat in the Crock Pot
- 2 cups pinto beans
- 1 tablespoon bacon grease
- 1 onion, diced
- 1⁄2 bell pepper, diced
- 2 tablespoons ketchup
- 1 tablespoon mild chili powder
- 2 teaspoons cilantro
- 1 teaspoon cumin
- 3 teaspoons kosher salt
- 1 garlic clove
- Sort beans to make sure there are no small rocks.
- Place beans in large pan and fill with water to within a few inches of the top. Soak beans overnight, or bring to a boil and let sit, covered, off heat for one hour. Drain and rinse beans.
- Refill pot with water. There should be about 3 cups of water per each cup of beans.
- Add bacon grease, cover, and bring to a boil.
- Turn down to simmer and cook about 4-5 hours, or until beans are fairly tender.
- Add remaining ingredients, cover and bring to a boil again. Then turn down to simmer and cook one more hour. Adjust spices to your liking.
- Once beans are tender, you can remove the lid and continue cooking to make the beans less soupy if you prefer.
- Serve with other burrito fixings like taco meat, cheese, onions, tomatoes, guacamole, sour cream, olives, etc.
Sooo good! This was my first time cooking dried beans. I don't even really like beans all that much! But these were fantastic! I omitted the bacon grease, and they were plenty flavorful enough! I let a lot of the water cook out so they weren't so "soupy."
Oh, these beans were so good! Made them vegetarian by omitting the bacon grease, and they still tasted fantastic. Thank you! Made for ZWT4 - Los Jefes de la Cocina!
First, I doubled the recipe, and cooked the beans in a crockpot for 8 hours on high. I used ingredients listed, including 3 cups of water per cup of beans. 4 cups of beans & 12 cups of water. The beans were great. Nice soupy thickness, great flavor. Family loved them. Easy recipe. Thank You. Made for ZWT 4 The Mamma Mias!