One of my absolute favorite things to eat are freshly made pinto beans. I mean seriously, I could eat them all day long! This is by far the best recipe I’ve ever used for them. It’s super easy & incredibly delicious! This is a recipe that is a STAPLE in our house & I’m sure it will become one in yours too! If you don’t have a Crock Pot, then this recipe is worth getting one for. I cannot tell you how amazing these will turn out. We love to use them as a side dish with tacos or to just eat up with some fresh homemade flour tortillas (which I will have that recipe up soon!)
You will need:
1 pound dried pinto beans (about 2 cups)
¼ pound (4 thick strips) bacon, cut into ½ pieces
1 Tbsp onion powder, plus more as needed
1 tsp garlic powder, plus more if needed
¼- ½ cup chunky salsa (I use Pace)
1- 3.98 ounce package Maggi or other sofrito seasoning paste
Salt & pepper
1 bunch cilantro, leaves chopped (optional)
First off, this is a crucial step! DO NOT SKIP.
Place the beans in a strainer & pick through them. Throw away any pebbles, shriveled beans, or debris. Rinse the beans WELL & then drain.
Soak the beans overnight in a large mixing bowl. Add cold water to cover the beans by about 2 inches & set aside to soak 8+ hours.
The next day, drain & rinse the beans & place in a Crock Pot.
Add boiling water to cover the beans by 1 inch.
Add onion & garlic powder & cook on high 5-6 hours, continually adding more boiling water to keep the beans submerged & gently stirring to keep them from sticking to the bottom.
About 2 hours into cooking, stir in the salsa & a little more onion & garlic powder.
Then in a small skillet, fry the bacon until cooked, not crispy. Transfer to towel lined plate & set aside.
About 1 hour before the end of cooking, add the bacon (cut into ½ inch pieces), sofrito, 1 tsp salt, & a little black pepper.
When the beans are fully cooked, taste & season with salt & pepper. Ladle into a bowl & top with cilantro!