Pizzitola's Slow Cooked Pinto Beans

Name: Pizzitola's Slow Cooked Pinto Beans
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT5H0M0.000S
Total time: P0Y0M0DT5H15M0.000S
Yield: 25 to 30 servings
Ingredients: 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

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Level: Easy
Total: 5 hr 15 min

Prep: 15 min
Cook: 5 hr

Yield: 25 to 30 servings

Level: Easy
Total: 5 hr 15 min

Prep: 15 min
Cook: 5 hr

Yield: 25 to 30 servings

Ingredients

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

Directions

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.

My Private Notes

Show: Road Trip with G. Garvin

Episode: Best of the Bayou

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