Pinto Beans with Bacon 2
Pinto beans cooked with bacon is classic Southern comfort food that is served both as a side or main dish. Pair these tasty beans with my recipe for Hot Skillet Cornbread.
(Tip: See method for making dried beans on the same day below.)
2 pounds dry pinto beans (4 cups)
4 slices thick-style bacon, cut into 1-inch lengths
Water, as needed
2 teaspoons kosher or sea salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
2 heaping teaspoons baking soda
- The Night Before: Sort through beans, discarding discolored or shriveled beans, rocks, dirt solids, etc. Rinse off thoroughly in colander and drain.
- Place beans in large cooking pot and fill near to the top of the pot with water. Cover and allow to soak overnight.
- The Next Day: Drain water from soaked beans, rinse thoroughly and add enough fresh water to cover beans by about 2-inches.
- Add the bacon to the pot and bring to a boil. Using a spoon, skim foam off the surface and discard.
- Reduce heat to a low simmer, cover and cook beans for 2 hours, stirring occasionally.
- Add the salt and pepper and continue cooking, covered, at a low simmer for about 1 1/2 hours, or until tender, stirring occasionally. (For thicker liquid, remove the pot's lid during the last half hour or so.)
- When beans are ready to eat, stir in the baking soda, which will immediately foam up, stir until the foam dissolves. (Adding baking soda to the cooked beans eliminates the gassy effects like nothing else.)
- Recipe can be halved.
Makes 6 to 8 servings.
Same Day Method: Instead of soaking the beans overnight, place beans in large cooking pot; add enough water to cover by 2 to 3-inches;, bring to a boil and cook, uncovered for 3 minutes. Remove from heat, cover pot and allow beans to soak for 1 hour. Drain off water, rinse thoroughly and add enough fresh water to cover beans by about 2-inches of water. Continue recipe at Step 4.