Recipe courtesy of Pizzitola's
5 hr 15 min
15 min
25 to 30 servings


  • 3 pounds dry pinto beans
  • 2 pounds thick-sliced bacon, cut into 1/2-inch pieces
  • 2 large onions, diced into 1/4-inch pieces
  • Two 28-ounce cans diced tomatoes with peppers, such as Rotel
  • Kosher salt and freshly ground black pepper


Sort through the dry beans to ensure there are no rocks, and rinse the beans thoroughly. Pour into a pot, along with the bacon, onions, tomatoes and peppers, and some salt and black pepper. Bring to a boil, and then cover and reduce to a simmer. Cook until soft but not mushy, about 5 hours. 

Cook's Note

For a fun Pizzitola's-style twist, add pico de gallo and Cheddar cheese when serving.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.


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