Patio Pintos Recipe
Patio Pintos Recipe photo by Taste of Home
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Patio Pintos Recipe

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Any time Mom had the gang over for dinner, she made these pinto beans. Once, she made a batch for my cousin’s birthday, and he ate the entire thing. —Joan Hallford, Fort Worth, Texas
TOTAL TIME: Prep: 25 min. Bake: 1 hour
MAKES:10 servings
TOTAL TIME: Prep: 25 min. Bake: 1 hour
MAKES: 10 servings


  • 1/2 pound Jones Dairy Farm Dry-Aged Bacon strips, chopped
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 6 cans (15 ounces each) pinto beans, rinsed and drained
  • 4 cans (8 ounces each) tomato sauce
  • 2 cans (4 ounces each) chopped green chilies
  • 1/3 cup packed brown sugar
  • 1 teaspoon chili powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper

Nutritional Facts

3/4 cup: 349 calories, 8g fat (2g saturated fat), 11mg cholesterol, 1183mg sodium, 55g carbohydrate (13g sugars, 12g fiber), 17g protein.


  1. Preheat oven to 350°. In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan.
  2. Add onion to drippings; cook and stir over medium heat 6-8 minutes or until tender. Add garlic; cook 1 minute longer. Stir in beans, tomato sauce, green chilies, brown sugar and seasonings. Sprinkle top with bacon. Bake, covered, 60-70 minutes or until heated through.
    Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
    Yield: 10 servings.
Originally published as Patio Pintos in Simple & Delicious June/July 2015

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Knittinglindsay User ID: 7992498 231325
Reviewed Aug. 16, 2015

"These are easy and delicious! Even better the next day."

ms11145 User ID: 1604521 228708
Reviewed Jun. 29, 2015

"Wonderful recipe! This is definitely a keeper for us. It has just enough *zip* to make it interesting."

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