Bacony baked pinto beans with the works

Based on 3 ratings
smittenkitchen

smittenkitchen

smittenkitchen.com

Blogger and Cookbook Author

“I totally get why the prospect of beans for dinner is a hard sell. Even if they weren’t the source of endless jokes, they’d still have to live down their culinary reputation as something that takes “forever” to cook, and then, when they’re done, they still need to be made into something else like soup or a stew or a mash to line tacos or a sweet and smoky side to barbecue. But I think a world in which we have a trick or two for turning a few cans or a bag of dried beans into a solid and satisfying dinner would be a better place, and this recipe is mine: pink, anonymous-seeming beans, baked with spices and served with all the fixings worth eating, eaten with our hands. This meal is fun. The bacon assuages any meat-free-meal skeptics, but anyone who doesn’t eat meat can recognize its superfluousness here; it imparts a sweet smoky flavor, but there are so many tastes that if you were to skip it, you wouldn’t know it was gone. The fixings make it busy: a little kicky relish, juicy tomatoes, buttery avocado, a dollop of sour cream, extra lime and hot sauce for those who cannot get enough, and a great heap of oven-baked tortilla chips. You don’t need to share a table with an opinionated 7-year-old to know that dinners that are scooped up with chips are 100 percent more fun than those that are not. Adapted from Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites. Copyright © 2017 by Deb Perelman. All rights reserved.”

Difficulty

Easy 👌
25
min.
Preparation
25
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
115 g bacon
1½ kg canned pinto beans
1½ onions
2 cloves garlic
jalapeño
2 tbsp cilantro
tomatoes
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
salt
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
407
Protein
20 g
Fat
9 g
Carb
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.