Sweet, savory, a bit tangy, and entirely tasty, this is one of those pinto bean recipes you’ll return to time and time again. However, you won’t need to read the recipe more than a time or two, as the process is deliciously simple. It uses canned pinto beans, common ingredients, and about 20 minutes of hands-on work to yield one of the best pinto bean recipes you will have ever tasted.
These patio pinto beans are not only packed with flavor but also packed with protein, fiber and plenty of healthy vitamins and minerals. (The bacon does add some fat, but the taste is worth it.) Served as a side or scooped over rice or cornbread, these beans make the meal a winner.
Ingredients for Patio Pintos
- Bacon strips: Chop the bacon before cooking it so it will cook faster and more evenly. Do see the note about pre-cooked bacon below.
- Onion: You can use a white or a yellow onion and use plenty of it. If your onion isn’t large, use one and a half.
- Garlic: This recipe calls for two fresh garlic cloves to be minced, but you can use frozen garlic cubes. Or, if need be, use 1/2 teaspoon of garlic powder.
- Pinto beans: This recipe calls for a lot of pinto beans, as in six cans of them. Make sure they are rinsed and drained well.
- Tomato sauce: Watch out here. Many cans of tomato sauce are 14 to 15 ounces, not eight ounces. This recipe calls for 32 total ounces of tomato sauce.
- Green chiles: You can retain and use the liquid from the canned chopped green chiles for a bit of extra zip.
- Brown sugar: What flavor goes better with bacon than brown sugar? Very few we can think of, except maybe salt, which this recipe also calls for.
- Salt and pepper: As noted, and as usual, there’s some salt in here. As well as salt’s friend, pepper.
- Chili powder: The chili powder delivers a bit of heat and lots of flavor, so don’t leave it out unless you’re spice-averse.
- Oregano: Dried oregano packs in plenty of flavor, so measure this herb carefully, as too much can disrupt the taste of this canned pinto beans recipe.
Directions:
Step 1: Preheat the oven and cook the bacon
Preheat the oven to 350ºF, then, in a Dutch oven or deep pan, cook the chopped bacon over medium heat, until it has crisped. Then, remove the bacon from the pan with a slotted spoon or tongs and discard most of the bacon grease, saving two tablespoons in the Dutch oven or pan.
Step 2: Cook the onion and garlic
Add the chopped onion to the pan with the bacon drippings and cook it, stirring often, over medium heat for six to eight minutes or until the onion is tender and fragrant. Add the garlic and cook for one minute longer.
Step 3: Add the ingredients sequentially
Next, stir in the rinsed beans, the tomato sauce, the green chiles, the brown sugar, and all seasonings. Sprinkle the bacon over the top of everything.
Step 4: Bake the beans, then enjoy
Pop the Dutch oven or pan (make sure it is covered) into the oven and let it bake for 60 to 70 minutes, ensuring it’s heated evenly. Then serve and enjoy your beans!
Patio Pinto Bean Variations
- Make them vegetarian: This same recipe can be enjoyed without the bacon. Yes, it will be a bit less savory and rich in flavor, but you can somewhat compensate for that by adding a bit of paprika and using more onion. Cook the onion and garlic in olive oil instead of the bacon grease.
- Cut the heat: If you don’t like spicy foods, leave out the chile powder and turn to trusty paprika to fill the void. You can also add some ground cumin. But don’t overdo it, cumin is a potent spice.
- Try other beans: This recipe for pinto beans will work great for many types of beans, especially white beans like Great Northern or Cannellini. Follow every step the same way when cooking.
How to Store Patio Pinto Beans
You can safely store Patio pinto beans in the refrigerator for three or four days. Place them in an airtight bag or container and remove as much excess air as possible before storing them. You can freeze these cooked beans for up to three months. Just make sure they are fully cooled before freezing.
Patio Pinto Bean Tips
How should I serve these pinto beans?
These beans might be thought of as a side, but they may well become the main event at a barbecue or potluck. They go great beside Mexican foods like tacos or enchiladas and are the perfect accompaniment to burgers, hotdogs, and other traditional American eats.
How do I thaw frozen cooked pinto beans?
You’ll want to plan ahead before serving these beans after they are frozen. Partially thaw them in the refrigerator overnight, then heat them in a saucepan, stirring occasionally. Add water or broth to prevent the beans from drying out, if necessary.
Can I use pre-cooked bacon for this recipe?
You can definitely use pre-cooked bacon. No matter if it was cooked that morning at breakfast or pre-cooked and frozen, make sure it’s fully thawed. If you’re using pre-cooked bacon, start the recipe at step two and use olive oil for cooking the onions and garlic.
