PIZZITOLA'S SLOW COOKED PINTO BEANS
Provided by Food Network
Categories side-dish
Time 5h15m
Yield 25 to 30 servings
Number Of Ingredients 5
Steps:
- Sort through the dry beans to ensure there are no rocks, and rinse the beans thoroughly. Pour into a pot, along with the bacon, onions, tomatoes and peppers, and some salt and black pepper. Bring to a boil, and then cover and reduce to a simmer. Cook until soft but not mushy, about 5 hours.
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Kayemba Steven
[email protected]Not my favorite.
RAWON official
[email protected]Meh.
Walner Moncher
[email protected]These beans were a bit bland for my taste. I think I'll add some more spices next time.
Daniel P
[email protected]I'll definitely be making these again.
Sarah bliss
[email protected]Easy to make and very tasty.
enamino enike
[email protected]Delicious!
Julian Devorak
[email protected]I followed the recipe exactly and the beans turned out perfect. They were the perfect addition to my taco night.
Mazie Moo
[email protected]These beans were a bit too spicy for my taste, but my husband loved them. I'll probably use less chipotle peppers next time.
Ikram qureshi
[email protected]I've made this recipe a few times now and it's always a winner. The beans are always tender and flavorful.
Ryan Clark
[email protected]These beans were easy to make and turned out great. I served them with rice and a side of salsa. My husband and I both loved them.
Basma Toma
[email protected]I'm not a big fan of pinto beans, but this recipe changed my mind. The beans were so creamy and delicious. I'll definitely be making these again.
Jelly Jellybean
[email protected]These slow-cooked pinto beans were a hit with my family! They were so tender and flavorful. I especially loved the smoky flavor from the chipotle peppers.