Creamy Pinto Beans with Bacon and Roasted Chili

This Creamy Pinto Beans with Bacon and Roasted Chili recipe is a simple yet flavorful dish that brings out the best in slow-cooked beans.

The smoky bacon, roasted chili, and tender beans simmer together for hours, creating a rich and comforting dish with minimal effort.

Whether served as a side or enjoyed on its own, this hearty recipe is sure to satisfy!

Why You’ll Love This Recipe:

People will love this Creamy Pinto Beans with Bacon and Roasted Chili because it’s rich, comforting, and packed with flavor.

The slow simmering process allows the beans to become soft and creamy while absorbing the smoky depth of bacon and the mild heat of roasted chili.

With just a few simple ingredients, this dish is effortless yet delivers a homemade taste that feels warm and nostalgic.

It’s perfect as a side dish, a filling for burritos, or enjoyed on its own with warm tortillas!

Key Ingredients:

Pinto Beans (2 pounds): The star of the dish, these beans turn soft and creamy when slow-simmered.

Bacon (3 strips, chopped): Adds a rich, smoky depth to the beans while providing a savory contrast.

Onion (½ cup, chopped): Brings sweetness and enhances the overall flavor as it cooks down.

Roasted Chili Pepper (1, chopped): Introduces a mild heat and a subtle smokiness, elevating the taste.

Salt & Pepper (to taste): Essential for seasoning and bringing out the natural flavors of the ingredients.

Creamy Pinto Beans with Bacon and Roasted Chili

Ingredients:

2 pounds pinto beans, rinsed and sorted

3 strips bacon, chopped

½ cup onion, chopped

1 roasted chili pepper, chopped

Salt and pepper, to taste

Water, enough to cover beans by at least 2 inches

Instructions:

Prepare the Beans – Rinse the pinto beans and remove any debris.

Cook the Bacon – In a large pot or Dutch oven, cook the chopped bacon over medium heat until it releases its fat and becomes slightly crispy.

Sauté the Onion – Add the chopped onion to the bacon and cook until softened.

Simmer the Beans – Add the rinsed beans to the pot and pour in enough water to cover them by at least 2 inches.

Add Roasted Chili & Seasonings – Stir in the chopped roasted chili pepper, then season with salt and pepper to taste.

Slow Cook – Bring the beans to a simmer, reduce the heat to low, cover, and cook for about 4 hours, stirring occasionally. Add more water if needed to keep the beans covered.

Serve & Enjoy – Once the beans are soft and creamy, adjust seasoning if necessary and serve warm.

Notes:

Soaking Optional: You can soak the beans overnight for a shorter cooking time, but it’s not necessary if you’re simmering them for several hours.

Low and Slow: Cooking the beans for about 4 hours allows them to break down and become naturally creamy without the need for extra ingredients.

Enhance the Flavor: For a deeper taste, you can sauté the bacon and onions before adding them to the pot. This step brings out their richness.

Customize the Heat: If you like spicier beans, consider adding an extra roasted chili or a dash of red pepper flakes.

Mash for Extra Creaminess: If you prefer a thicker consistency, mash some of the beans toward the end of cooking.

Nutrition Information:

Calories: ~250 kcal | Protein: ~14g | Carbohydrates: ~35g | Fiber: ~10g | Fat: ~6g | Saturated Fat: ~2g | Cholesterol: ~10mg | Sodium: ~400mg (varies based on added salt and bacon) | Sugars: ~1g

Frequently Asked Questions:

Can I use canned beans instead of dried pinto beans?

Yes, but the flavor and texture will be different. If using canned beans, rinse and drain them, then simmer for about 30 minutes with the bacon, onion, and roasted chili to blend the flavors.

You won’t need the full 4-hour simmering time.

How can I make this recipe vegetarian?

Simply omit the bacon and use vegetable broth instead of water for extra flavor.

You can also add a dash of smoked paprika or liquid smoke to retain a smoky depth.

Can I cook these beans in a slow cooker or Instant Pot?

Yes! For a slow cooker, add all ingredients and cook on low for 8 hours or high for 4-5 hours.

For an Instant Pot, cook on high pressure for 45-50 minutes, followed by a natural release.

What kind of roasted chili should I use?

A Hatch or Anaheim chili works great for a mild flavor, while a roasted jalapeño or poblano adds more heat.

Adjust based on your spice preference.

Can I freeze leftovers?

Absolutely! Let the beans cool completely, then store in an airtight container or freezer bag.

They’ll keep well for up to 3 months.

Thaw overnight in the fridge and reheat on the stove with a splash of water to loosen them up.

Do I need to soak the pinto beans before cooking?

Soaking is optional but recommended. Soaking overnight reduces cooking time and makes the beans easier to digest.

If you’re short on time, use a quick soak method: boil the beans for 2 minutes, remove from heat, cover, and let sit for 1 hour before draining and cooking.

How do I get the beans to be extra creamy?

For an ultra-creamy texture, mash a portion of the beans with a spoon or use an immersion blender before serving.

Cooking the beans low and slow also helps develop a creamy consistency.

How do I prevent the beans from being too salty?

Since bacon naturally adds salt, it’s best to season lightly at first and adjust toward the end of cooking.

If the beans end up too salty, add a splash of water or an extra cooked potato to absorb excess salt.

Can I add more flavors or seasonings?

Absolutely! Try adding garlic, cumin, Mexican oregano, smoked paprika, or a bay leaf while simmering.

A squeeze of lime juice at the end also enhances the flavors.

How do I keep the beans from getting too thick while cooking?

If the beans thicken too much, stir in a little hot water or broth to reach your desired consistency.

Beans tend to thicken as they cool, so add liquid when reheating as well.