Ingredients
Method
- The night before, place the dried pinto beans in a large bowl and cover with at least 3 inches of cold water. Let soak for 8-12 hours. Drain and rinse well before using.
- In a large Dutch oven or heavy-bottomed pot over medium heat, cook the diced bacon for 6-8 minutes, stirring occasionally, until crispy. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pot.
- Add the diced onion and jalapeños to the pot with the bacon drippings. Cook over medium heat for 5 minutes, stirring occasionally, until softened. Add the minced garlic and cook for 1 more minute, stirring constantly, until fragrant.
- Add the diced tomatoes to the pot and stir, scraping up any browned bits from the bottom. Pour in the beer and let it simmer for 2 minutes.
- Add the drained pinto beans, chicken broth, water, cumin, chili powder, smoked paprika, salt, and black pepper. Stir well to combine and bring to a boil over high heat.
- Once boiling, reduce heat to low, cover with a lid slightly ajar, and simmer for 1 hour 45 minutes to 2 hours, or until beans are completely tender. Check occasionally and add a splash of water if the liquid gets too low.
- Once beans are tender, stir the reserved crispy bacon back into the pot. Use a potato masher or the back of a large spoon to mash about one-quarter of the beans directly in the pot to thicken the broth.
- Simmer uncovered for an additional 10-15 minutes until the broth has thickened to your liking. Taste and adjust salt and pepper as needed.
- Remove from heat and stir in the fresh cilantro and lime juice. Serve hot with warm tortillas, rice, or your favorite sides.
Nutrition
Notes
Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 5 days, or freeze in freezer-safe containers for up to 3 months. Reheat on the stovetop over low heat, adding a splash of broth or water to loosen if needed.
Lighter swap: To reduce fat, swap the bacon for turkey bacon or smoked turkey sausage, and use a drizzle of olive oil to sauté your aromatics. The beans will still be packed with protein, fiber, and nutritious goodness.
Low-sodium tip: Use low-sodium chicken broth and reduce the added salt to ½ teaspoon, tasting and adjusting at the end. Pinto beans are naturally rich in potassium, fiber, and plant-based protein — this dish is genuinely nourishing for the whole family!