Nothing could be easier than cooking up a batch of pinto beans in the slow cooker, but in this recipe, we trade in the slow cooker for the cast-iron skillet to bring these soup beans to a delicious and tender finish. Here, hearty and tasty pinto beans cooked with bacon and Mexican-style seasonings, like jalapeño chiles and ground cumin, make a great side dish for summer grilled favorites, a flavorful topping for classic Southern cornbread, or served over rice with fresh cilantro. It’s a quick one-pan dish that comes together in just 20 minutes for a savory, salty, and smoky meal. To get the cast-iron skillet screaming hot and at the proper temperature to slightly char the beans on all sides, heat the skillet on the grill and cover with grill lid for 5 minutes. Next, cook the four bacon pieces with the grill lid on until they’re crisp and browned for 7 minutes. Soak up bacon grease on a paper towel-lined plate, reserving 1 tablespoon of the fat drippings in the skillet. From there, you’ll cook or sauté the jalapeños, onions, and garlic until tender in the leftover bacon fat about 5 minutes. Lastly, add beans and chicken broth to complete this creamy and spicy side dish.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.