Pinto Beans with Bacon and Jalapeños

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 23 Comments

  • Celeste

    This looks to be very, very good. Thanks to you Elise, your family and friends for all the wonderful recipes and stories from the outset through 2011. Especially the stories. Don’t get me wrong, the recipes are the best, but the stories and the stories/comments from all who read and cook are lovely. It feels somehow as if we’re in the kitchen together. Cornball, yes, but I hope perhaps cornball cool. All the best in 2012.

  • Jim Price

    Thanks, Elise, for sharing your love of cooking with us these past years. Wish you all the best for the coming New Year.

  • Tracee

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

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

  • Je Ae

    This looks awesome. Side dishes are a bane for me because hubby is so picky. I’d have to remove the lovely jalapenos (hubby can’t stand the heat), but otherwise he’d love this! Thanks for a new side I can add to our rotation.

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