Pinto Beans with Bacon and Jalapeños

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Pinto beans with sautéed onions, bacon, and pan roasted jalapenos.

Photography Credit: Elise Bauer

A family favorite meal around here is steak, salsa, and beans, often served with some warmed fresh corn tortillas on the side. Usually the beans for this ensemble are refried beans, but this week we decided to serve the beans whole, and dress them up a bit with pan roasted jalapeños, onions, and bacon. So good! And quick and easy too. Sprinkle with fresh chopped cilantro to serve.

Pinto Beans with Bacon and Jalapeños Recipe

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  • Prep time: 5 minutes
  • Cook time: 25 minutes
  • Yield: Serves 4-6.

Ingredients

  • 1 Tbsp olive oil, grapeseed oil, or canola oil
  • 2 to 3 whole jalapeño chile peppers
  • 2 to 3 thick-cut slices of bacon
  • 2 cups of chopped onion
  • 2 medium clove of garlic, minced
  • 4 cups of cooked pinto beans (2 15-ounce cans, rinsed and drained)
  • Salt
  • 1/2 cup, loosely packed, chopped fresh cilantro

Method

1 Heat oil in a medium skillet on high heat. Put the jalapeños in the pan and stir to coat with the oil. Let cook, turning occasionally, on all sides, until all sides are nicely browned (about 10-15 minutes, depending on how hot your burner is). Remove from pan. Cut away and discard the stem, core, seeds, and veins. Coarsely chop the remaining jalapeño flesh.

2 While the jalapeños are cooking, cook the bacon slices on medium low heat in a large skillet, until crispy. Remove bacon from the pan to a paper towel-lined plate. Pour off (do not discard down the drain!) all but 2 tablespoons of bacon fat.

3 Add the chopped onion to the pan with the bacon fat. Increase the heat to medium high and cook until translucent and lightly browned. Add the minced garlic and cook a minute more. While the onion is cooking, chop the cooked bacon.

4 Add the cooked beans, chopped bacon, and the chopped jalapeños to the pan and stir to mix. Sprinkle with salt.

Serve with chopped fresh cilantro, and steak and salsa.

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Showing 4 of 13 Comments

  • Lauren

    So simple, quick, and flavorful! I kept it all in one skillet. While the jalapeno was roasting, I chopped up vegetables for plum and cabbage salsas, and prepped a simple chicken for the grill. The beans were a perfect accompaniment.

  • Jerry Gartner

    Great recipe! For a vegetarian twist, I forewent the bacon, (one of the hardest things I’d ever done!), and settled for 5 or 6 shakes of liquid smoke.

    A good squish of lime also sets the flavors off quite nicely.

  • Tracee

    I don’t see where the steak is added in…???

    This dish is a side, excellent served with steak. ~Elise

  • Sade

    This looks great! If you don’t discard the bacon fat down the drain, how DO you do discard it?

    Soak it up with paper towels and discard. Or, save to a bacon fat jar to use in cooking. See how to render bacon fat. If you dump it down the drain, over time your pipes will definitely clog. ~Elise

  • Sally

    I’m not sure if I ever told you this, so as the year comes to a close, I wanted to be sure to share it. When I wrote about my ‘Mexico excursion’ on my blog, my nephew’s girlfriend e-mailed me to say how excited she was that I had met ELISE BAUER !!! because she practically learned to cook on your site. All your hard work is so appreciated by so many people; may it continue to enrich all of us. Happy, happy new year, to you and your family. dear Elise. I hope it brings you blessings, and all of your heart’s desires.

    Wow, thanks Sally, and the same to you! Happy happy new year! ~Elise

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Pinto Beans with Bacon and Jalapeños