Perfect Pinto Beans recipe from Ree Drummond
3 thick-cut slices Bacon
2 Bay leaves
3 cloves Garlic
1 Onion, medium
1 1/2 lbs Pinto beans
1 Red bell pepper
1/4 tsp Cayenne
2 tsp Chili powder
1 Kosher salt and freshly ground black pepper
1/2 tsp Paprika
1 tsp Cumin, ground
- Put the beans in a large bowl, cover with cold water and let soak overnight.
- Drain and rinse the beans, then put them in a large pot. Cover the beans with water and add the chili powder, cumin, paprika, cayenne, bacon, garlic, bay leaves, onion, bell pepper and some salt and pepper. Bring to a boil, then reduce the heat to low and cook until the beans are tender, 2 to 3 1/2 hours.
Recipe courtesy of Ree Drummond
July 16, 2016 – Followed the directions but only had 1 lb. beans. Also substituted 6″ of green onion cajun smoked sausage plus 4 thin slices of bacon for the 3 thick slices. It was better than what we usually make and can still be better with a ham bone and ancho homemade chile powder and/or ground dried chipotle peppers. Could add a very small can of chipotles in adobe sause. Kicking up the cumin will make it more like what the mex-tex restaurants serve.