Pinto Beans with Bacon and Jalapeños

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

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


  • 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


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.

  • Beverly

    This was excellent. I don’t really care for beans that much but this was great! My husband loved it. It was easy, fast and very flavorful. I will definitely make this again.

  • Andrew Frappier

    I just made this and it is fantastic. This will become a regular on our home menu. I know there are a lot of cooking sites out there, but yours is on my Google homepage and every recipe of yours I have made comes out amazing.

    Keep up the good work. mmmmmmmmmm

  • Marita

    We had this last night for dinner and it was delicious! I didn’t have any bacon on hand so I added a half teaspoon of liquid smoke and a few splashes of dark beer. Fantastic! I’ll definitely be making this again.

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