Scratch Smoky Pinto Beans
- 10m Prep Time
- 1h 20mCook Time
- 1h Ready In
Tender, smoky pinto beans with a hint of sweetness, flavored with hickory-smoked bacon and mezcal. Perfect as a side for tacos or in burritos and rice bowls.
Ingredients
- 454 g dried pinto beans rinsed and picked over
- 946 ml beef bone broth
- 237 ml water
- 118 ml mezcal, tequila, or freshly squeezed orange juice
- 1 medium yellow or white onion halved
- 2 hickory- or applewood-smoked bacon left whole or chopped
- 2 cinnamon sticks
- 14.8 ml kosher salt
- 29.6 ml demerara sugar or dark brown sugar
- Freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 5 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 53.7 mg
- Iron: 2.34 mg
- Magnesium: 80.8 mg
- Phosphorus: 187 mg
- Potassium: 659 mg
- Zinc: 1.04 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 946 ml beef bone broth
- 237 ml water
- 118 ml mezcal, tequila, or freshly squeezed orange juice
- 2 cinnamon sticks
- 14.8 ml kosher salt
- 29.6 ml demerara sugar or dark brown sugar
- Freshly ground black pepper
Prepare
- 454 g dried pinto beans, rinsed and picked over
- Halve 1 medium yellow or white onion
- 2 hickory- or applewood-smoked bacon, left whole or chopped
Let's Cook
-
Step 1.
Rinse and pick over 1 pound dried pinto beans. In a multicooker with a high-pressure setting, stir together the beans, 4 cups beef bone broth, 1 cup water, ½ cup mezcal (or tequila or orange juice), 1 halved medium yellow or white onion, 2 whole or chopped thick strips hickory- or applewood-smoked bacon, 2 cinnamon sticks, and 1 tablespoon kosher salt.
-
Step 2.
Secure the lid and set the multicooker to cook on high pressure for 1 hour. (Alternatively, cook in a slow cooker on high for 8 hours, stirring once or twice.) Once done, allow the pressure to release naturally, about 20 minutes, then open the lid and test the beans for tenderness. If they aren't quite done, replace the lid and cook on high pressure for another 5 to 10 minutes.
-
Step 3.
Stir in 2 tablespoons demerara or dark brown sugar and let sit for a few minutes to dissolve. Season to taste with salt and freshly ground black pepper. Remove the cinnamon sticks; you may choose to remove or serve the bacon and onion. Serve immediately, or keep warm with the lid on until ready to serve.
-
Step 4.
To store, cool the beans completely, then transfer to an airtight container with their liquid and refrigerate for up to 5 days. To reheat, transfer beans and liquid to a small saucepan and reheat gently over low heat, stirring occasionally, until steaming.