Slow Cooker Pinto Beans with Bacon

Name: Slow Cooker Pinto Beans with Bacon
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 lb dried pinto beans, soaked overnight, drained; 6 slices thick-cut bacon, chopped; 1 medium yellow onion, diced; 4 garlic cloves, smashed; 1 jalapeno pepper, seeded, diced; 4 cups gluten-free chicken broth; 2 cups water; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp chili powder; 1 tsp kosher salt; 1/2 tsp black pepper; 2 bay leaves

Creamy, smoky pinto beans slow-cooked from dry with thick-cut bacon, onion, and garlic for a classic Southern side. Plan ahead: soak beans overnight before cooking.

495 minEasyServes 8240 cal/serving

AmericanSideSlow CookerHigh ProteinHigh FiberGluten-FreeDairy-FreeEgg-FreeLow-SodiumAlcohol-FreeCorn-Free

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Ingredients

1 lb dried pinto beans, soaked overnight, drained
6 slices thick-cut bacon, chopped
1 medium yellow onion, diced
4 garlic cloves, smashed
1 jalapeno pepper, seeded, diced
4 cups gluten-free chicken broth
2 cups water
1 tsp ground cumin
1 tsp smoked paprika
1 tsp chili powder
1 tsp kosher salt
1/2 tsp black pepper
2 bay leaves

Instructions

1

Cook the 6 slices chopped thick-cut bacon in a skillet over medium heat until the fat renders, about 4 minutes (do not crisp fully). Transfer the thick-cut bacon and drippings to the slow cooker.
2

Add the drained 1 lb soaked overnight, drained dried pinto beans, 1 medium diced yellow onion, 4 smashed garlic cloves, 1 seeded, diced jalapeno pepper, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp chili powder, 1 tsp kosher salt, 1/2 tsp black pepper, and 2 bay leaves to the slow cooker.
3

Pour in the 4 cups gluten-free chicken broth and 2 cups water. The liquid should cover the beans by about 1 inch; add more water if needed.
4

Cook on LOW for 8 hours (or HIGH for 5-6 hours), until the beans are completely tender and creamy. Stir once halfway through if possible.
5

Remove and discard the bay leaves. Taste and adjust seasoning with additional kosher salt. Serve as a side dish.

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Questions

Is there a substitute for smoked paprika in Slow Cooker Pinto Beans with Bacon?

The entry for Slow Cooker Pinto Beans with Bacon calls for 1 tsp smoked paprika. In its place: Sweet paprika with a small pinch of cumin, or a few drops of liquid smoke. Chipotle powder works if you want heat as well.

Can I use turkey bacon instead of bacon in Slow Cooker Pinto Beans with Bacon?

Yes. Turkey bacon renders almost no fat, so add a tablespoon of oil wherever the method counts on the drippings. As written, the entry for Slow Cooker Pinto Beans with Bacon uses 6 slices thick-cut bacon, chopped.

Can I make Slow Cooker Pinto Beans with Bacon less spicy?

Yes. The heat in Slow Cooker Pinto Beans with Bacon comes from 1 jalapeno pepper, seeded, diced and 1 tsp chili powder. For a milder plate, remove the seeds and ribs from the jalapeno, or use half; nothing else in the method changes.

Is Slow Cooker Pinto Beans with Bacon gluten-free?

Yes. As written, nothing in the ingredient list for Slow Cooker Pinto Beans with Bacon is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the broth.

How many calories are in Slow Cooker Pinto Beans with Bacon?

One serving (the recipe makes 8) is about 240 calories, with 11 g protein, 48 g carbohydrate and 3 g fat, plus 6 g fiber and 261 mg sodium. The figures are estimates computed from the ingredient list.

Can I make Slow Cooker Pinto Beans with Bacon ahead?

Yes, it takes well to being made ahead. Refrigerate what is left of Slow Cooker Pinto Beans with Bacon within two hours and eat it within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Serve it with

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Bacon Cheeseburger Lettuce Wrap main
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