Prep 20 mins
Cook 1 hr
From Safeway Brand Pinto Beans package: "This delicious Mexican-style side dish is mild enough to compliment a variety of entrees. Try it with enchiladas and fajitas, roast chicken, hamburgers and meatloaf." I have made this recipe and my family has asked that I never serve "regular" refried beans again.
- 1 lb pinto beans, cleaned and soaked
- 4 slices bacon, thick sliced
- 1 medium onion, chopped
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 3 large garlic cloves, minced
- 1⁄2 teaspoon cumin
- 1⁄4 teaspoon dried thyme
- 2 cups chicken broth
- 1 small bay leaf
- Cook beans until tender, but not completely soft (30-40 minutes).
- Meanwhile, in 12-inch skillet, cook the bacon over moderate heat until crishp and browned. Spoon off and discard all but 1 tablespoon fat.
- Add onion, red and green pepper and garlic.
- Cook for 1 minute, stirring.
- Reduce heat to low, cover and cook for 10 minutes, stirring occasionally, until vegetables are soft.
- Dran beans and stir into skillet with cumin, thyme, broth and bay leaf.
- Simmer uncovered over medium heat until most of the liquid has evaporated and beans are soft, 10-15 minutes.
- Remove bay leaf and season with salt and pepper to taste.
This makes some very good thick saucy pinto bean. I also like to spice it a bit by adding a 7 oz can of green chiles, a 14 oz can of diced tomatoes, some celery seed and a little oregano. I usually cook the beans about an hour, then put the drained beans back in the dutch oven, then add the bacon and vegie mix along with the remainder of the ingredients and cook down for about 30 minutes. Fits a bit better than in the frying pan