Smoky Chili Beans from Dried Pinto Beans

Name: Smoky Chili Beans from Dried Pinto Beans
Prep time: 25 min
Cook time: 2 h 40 min
Total time: 3 h 5 min
Yield: 8 servings
Cuisine: Tex-Mex
Ingredients: 1 pound (454 g) dried pinto beans, picked over and rinsed; 1 tablespoon (8 g) kosher salt, for the soaking water (Diamond Crystal); 6 ounces (170 g) thick-cut bacon, cut crosswise into ½-inch pieces; 1 large (about 10 oz) (285 g) yellow onion, finely chopped (about 1½ cups); 2 medium (60 g) jalapeños, seeded and finely diced (leave seeds in one for more heat); 5 cloves (15 g) garlic cloves, minced; 3 tablespoons (24 g) chili powder; 2 teaspoons (4 g) ground cumin; 1 teaspoon (1 g) dried oregano; 1 can (14.5 oz) (411 g) canned diced tomatoes with juice; 4 cups (950 ml) low-sodium chicken broth; 2 cups (475 ml) water, plus more hot water as needed; 1 tablespoon (15 ml) apple cider vinegar; 1½ teaspoons (5 g) kosher salt, plus more to taste; ½ teaspoon (1 g) black pepper, freshly ground; ¼ cup (10 g) fresh cilantro, chopped, for serving (optional)

From the MyKitchenBank Kitchen

Tender, creamy pinto beans simmered low and slow on the stovetop with crisp bacon, jalapeño, garlic and chili powder in a rich, brothy, smoky sauce. Hearty enough for a main course, and great over rice or with cornbread.

Prep: 25 min
Cook: 2 hr 40 min
Wait: 8 hr 10 min
Total: 11 hr 15 min
Makes: About 3 quarts (8 generous bowls)

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Ingredients

8 servings

1 pound (454 g) dried pinto beans, picked over and rinsed
1 tablespoon (8 g) kosher salt, for the soaking water (Diamond Crystal)
6 ounces (170 g) thick-cut bacon, cut crosswise into ½-inch pieces
1 large (about 10 oz) (285 g) yellow onion, finely chopped (about 1½ cups)
2 medium (60 g) jalapeños, seeded and finely diced (leave seeds in one for more heat)
5 cloves (15 g) garlic cloves, minced
3 tablespoons (24 g) chili powder
2 teaspoons (4 g) ground cumin
1 teaspoon (1 g) dried oregano
1 can (14.5 oz) (411 g) canned diced tomatoes with juice
4 cups (950 ml) low-sodium chicken broth
2 cups (475 ml) water, plus more hot water as needed
1 tablespoon (15 ml) apple cider vinegar
1½ teaspoons (5 g) kosher salt, plus more to taste
½ teaspoon (1 g) black pepper, freshly ground
¼ cup (10 g) fresh cilantro, chopped, for serving (optional)

Equipment (6)

6- to 8-quart (5.5–7.5 L) heavy-bottomed pot with lid
Large bowl (at least 4-quart / 4 L) for soaking
Colander
Wooden spoon
Cutting board and chef's knife
Slotted spoon

Steps

Before you start

Soak the beans at least 8 hours (or overnight) before cooking, or use the quick-soak method in the tips.
Pick through the dry beans and discard any stones, shriveled beans or debris, then rinse well.
Use a heavy 6- to 8-quart pot with a lid so the beans simmer evenly without scorching. Everything is cooked on the stovetop; no oven is needed.
Salt goes in the soaking water and again near the end; the soak seasons the beans through and keeps skins tender. Tomatoes and vinegar go in late because acid slows softening.

1
Soak the beans
- Put the rinsed pinto beans in a large bowl and add 3 quarts (2.8 L) cold water and the 1 tablespoon soaking salt.
- Stir to dissolve.
- Let soak at room temperature for 8 to 12 hours.
- Drain in a colander and rinse.
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Ready when: Beans are plump, about double in size, and no longer wrinkled
Tip: Soaked beans cook more evenly with fewer split skins; don't skip the salt.
2
Render the bacon
- Set the heavy pot over medium heat and add the chopped bacon.
- Cook, stirring occasionally, for 8 to 10 minutes until the fat has rendered and the bacon is browned and crisp at the edges.
- Remove the bacon with a slotted spoon to a plate, leaving the fat in the pot.
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Ready when: Bacon is deep golden and crisp; about 3 tablespoons fat remain in the pot
Tip: If there is far more than 3 tablespoons of fat, pour off the excess.
3
Soften the aromatics
- Add the onion and jalapeños to the bacon fat.
- Cook, stirring often, for 5 to 6 minutes until the onion is soft and translucent with lightly golden edges.
- Stir in the garlic and cook 30 seconds until fragrant.
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Ready when: Onion is translucent and soft; garlic smells fragrant but not browned
Tip: Don't let the garlic brown, or it turns bitter.
4
Bloom the spices
- Sprinkle in the chili powder, cumin and oregano.
- Stir constantly for 45 to 60 seconds so the spices toast in the fat and smell rich and aromatic.
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Ready when: Mixture looks like a thick, brick-red paste and smells toasty
Tip: If the pot looks dry or the spices stick, add a splash of broth right away.
5
Add beans and liquids
- Add the drained beans, chicken broth and 2 cups (475 ml) water.
- Scrape up any browned bits from the bottom of the pot.
- Stir in half of the cooked bacon (refrigerate the rest for serving) and the black pepper.
- Bring to a boil over high heat.
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Ready when: Liquid reaches a full boil with bubbles across the surface
Tip: Keep the beans covered by at least 1 inch (2.5 cm) of liquid.
6
Simmer until tender
- Reduce the heat to low so the surface barely bubbles.
- Cover with the lid slightly ajar and simmer for 1½ to 2 hours, stirring every 30 minutes and adding ½ cup (120 ml) hot water whenever the liquid drops below the top of the beans.
- Start tasting beans at 1½ hours.
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Ready when: Beans are creamy all the way through when you bite one, with no chalky center
Tip: A hard boil breaks the skins and makes the beans mushy; keep it to a gentle simmer.
7
Season and thicken
- Stir in the diced tomatoes with their juice, 1½ teaspoons salt and the cider vinegar.
- Simmer uncovered over medium-low heat for 20 to 30 minutes, stirring occasionally.
- Mash about ½ cup of beans against the side of the pot with the spoon to thicken the broth.
- Taste and add more salt if needed.
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Ready when: Broth coats the back of a spoon and is slightly thickened, like a loose stew
Tip: Adding tomatoes, salt and vinegar after the beans are tender keeps the skins from toughening.
8
Rest and serve
- Remove the pot from the heat and let it rest, covered, for 10 minutes so the broth thickens a bit more.
- Ladle into bowls and top with the reserved crisp bacon and chopped cilantro, if using.
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Ready when: Broth is glossy and spoonable, not watery

Good to know

Tips

Quick soak: cover the beans with 2 inches of water, boil 2 minutes, cover, and stand off the heat for 1 hour, then drain and continue.
Old beans (over a year) can take much longer to soften; if still firm after 2 hours, keep simmering and add hot water as needed before adding the tomatoes.
Keep the tomatoes and vinegar for the end: acid keeps beans from softening.
For a spicier pot, add ½ teaspoon cayenne with the chili powder.

Make ahead

The beans taste even better the next day. Cook completely, cool, and refrigerate up to 4 days, then reheat gently. Keep the reserved bacon separate and re-crisp it in a skillet before serving.

Storage & reheating

Room temperature: no more than 2 hours. Fridge: airtight container up to 5 days. Freezer: up to 3 months in portions with some broth; thaw overnight in the fridge. Reheat in a pot over medium-low heat, stirring and adding a splash of water or broth to loosen, until steaming hot (165°F / 74°C).

Substitutions

thick-cut bacon → 3 tablespoons olive oil plus 1 teaspoon smoked paprika. For a vegetarian version, also use vegetable broth.
low-sodium chicken broth → vegetable broth or water. If using water, add an extra ½ teaspoon salt at the end.
jalapeños → 1 can (4 oz / 113 g) diced green chiles. Milder; add with the tomatoes.
apple cider vinegar → 1 tablespoon fresh lime juice. Brighter, more citrusy finish.