Pinto beans are emblematic of the Old West — good cheap hearty fare. These plain ones are good with just about anything or as a meal in a tin plate, cowboy-style, with a chunk of cornbread. For the best tasting beans, cook at a bare simmer, and keep the liquid level just 1 inch above the beans’ surface as they cook.

Ingredients

  • 1 pound pinto beans
  • 1 small onion, halved
  • 1 bay leaf
  • ¾ pound slab bacon
  • 1 tablespoon kosher salt
  • 1 tablespoon paprika
  • ¼ teaspoon cayenne
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      760 calories; 35 grams fat; 11 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 6 grams polyunsaturated fat; 74 grams carbohydrates; 18 grams dietary fiber; 4 grams sugars; 35 grams protein; 56 milligrams cholesterol; 1695 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 to 6 servings

Preparation

  1. Pick over the beans for small rocks or debris. Rinse well, then cover with cold water and soak for 6 hours or overnight.
  2. Transfer beans to a soup pot and add water to cover by 1 inch. Add onion, bay leaf and bacon and bring to a boil. Reduce heat to a bare simmer, partly cover pot with lid, and cook for 1 hour, stirring occasionally.
  3. Stir in salt, paprika and cayenne, then continue simmering until beans are soft and creamy and the broth is well seasoned and lightly thickened, about 1 hour more. Remove bacon and chop roughly, then return to pot. (Dish may be prepared up to 2 days ahead.)

2 hours, plus soaking time

Dining and Cooking