Bacony baked pinto beans with the works

Based on 5 ratings


Easy 👌


115 g bacon
1½ kg canned pinto beans
1½ onions
2 cloves garlic
2 tbsp cilantro
35 g tomato paste
2 tsp ground cumin
½ tsp ground coriander
2 tsp chili powder
½ tsp cayenne pepper
1 tsp flaky sea salt
350 ml vegetable broth
12 corn tortillas
1 tbsp olive oil
1 tbsp lime juice
cilantro (for serving)
lime (for serving)
avocado (for serving)
sour cream (for serving)
hot sauce (for serving)
olive oil


  • knife
  • cutting board
  • oven
  • large ovenproof pot with lid
  • paper towels
  • pastry brush
  • bowl

Nutrition per serving

20 g
9 g
65 g
  • Step 1/6

    • 115 g bacon
    • 1½ onions
    • 2 cloves garlic
    • jalapeño
    • 2 tbsp cilantro
    • tomatoes
    • knife
    • cutting board

    Chop bacon and peel and chop onions. Peel and mince garlic. Seed and mince jalapeño, finely chop cilantro, and chop tomatoes.

  • Step 2/6

    • onion
    • 35 g tomato paste
    • 2 tsp ground cumin
    • ½ tsp ground coriander
    • 2 tsp chili powder
    • ½ tsp cayenne pepper
    • 1½ kg canned pinto beans
    • 350 ml vegetable broth
    • salt
    • oven
    • large ovenproof pot with lid
    • paper towels

    Heat the oven to 190°C/375°F. Put the bacon in a large ovenproof pot and place over medium heat. Cook, stirring, until the bacon is brown and crisp and the fat has rendered out, 5 to 7 min. Scoop the bacon bits onto paper towels to drain, spooning off all but 2 tablespoons bacon fat. Add most of the onion to the pan and cook (still over medium) until soft and lightly golden at the edges, 3 to 4 min. Add garlic and cook for 1 min. more. Add the tomato paste, spices, and cook for 1 min. Add the salt and the canned beans. Then add broth.

  • Step 3/6

    Bring the mixture to a boil and cook for 1 full min. Place a lid on the pot and transfer it carefully to the oven and bake at 190°C/375°F. for approx. 15 min. The beans are done when they’re firm-tender and moist, with most of the liquid absorbed.

  • Step 4/6

    • 12 corn tortillas
    • 1 tbsp olive oil
    • 1 tsp flaky sea salt
    • pastry brush

    While the beans are baking, you can also bake the chips. Brush the tortillas lightly with olive oil. Stack them and cut into 6 - 8 wedges. Spread the wedges in one snug layer on a large baking sheet or two (because the beans are baking, you may need to do this in two batches). Season lightly with salt. Bake for 10 min., check for color, and then add more baking time as needed until they’re golden and crisp. Let them cool.

  • Step 5/6

    • ½ onion
    • 1 tbsp lime juice
    • olive oil
    • salt
    • bowl

    Combine the remaining onion, jalapeño, and cilantro with some olive oil and lime juice. Season with salt to taste. This is easily tweaked with more of any of the three ingredients to your taste.

  • Step 6/6

    • cilantro (for serving)
    • lime (for serving)
    • avocado (for serving)
    • sour cream (for serving)
    • hot sauce (for serving)

    Beans are served right in their cooking pot. Chips and each fixing go in their own bowls. Everyone assembles their bowls to their taste, and everyone wins.

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