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Red’S Prize Winnin Pintos

Red's Prize Winnin Pintos recipe image
These prize-winning pinto beans are the epitome of slow-cooked comfort food. The recipe relies on a generous amount of fresh jalapeños to provide a gentle, building heat that complements the earthy sweetness of the beans. Rendered salt pork adds a rich, smoky depth and savory savoriness that elevates the dish beyond simple bean soup. The result is a tender, flavorful stew with a thick, hearty texture. Perfect for cold evenings, this dish improves as it sits, making it an excellent candidate for meal prep or potlucks. It pairs wonderfully with cornbread or crusty sourdough to soak up every drop of the flavorful broth.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 168.0
Dietary: Gluten-free
Description
These prize-winning pinto beans are the epitome of slow-cooked comfort food. The recipe relies on a generous amount of fresh jalapeños to provide a gentle, building heat that complements the earthy sweetness of the beans. Rendered salt pork adds a rich, smoky depth and savory savoriness that elevates the dish beyond simple bean soup. The result is a tender, flavorful stew with a thick, hearty texture. Perfect for cold evenings, this dish improves as it sits, making it an excellent candidate for meal prep or potlucks. It pairs wonderfully with cornbread or crusty sourdough to soak up every drop of the flavorful broth.
Ingredients
  • 6 Canned Jalapeno peppers --
Directions
  1. 1
    Soak the dry pinto beans in a large bowl of cold water overnight.
  2. 2
    Drain the soaked beans and place them in a large heavy-bottomed pot or Dutch oven.
  3. 3
    Add the cubed salt pork, chopped onions, minced garlic, and whole jalapeño peppers to the pot.
  4. 4
    Sprinkle in the chili powder, cayenne pepper, and black pepper.
  5. 5
    Cover the ingredients with fresh cold water, ensuring the beans are submerged by about two inches.
  6. 6
    Bring the pot to a gentle boil over medium-high heat, then immediately reduce to a low simmer.
  7. 7
    Cover the pot partially and cook very slowly for 4 to 6 hours, stirring occasionally, until the beans are tender and the meat is falling apart.
  8. 8
    Taste the broth and adjust salt to preference, keeping in mind the salt pork has already released salt into the dish.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 168.0kcal
% Daily Value *
Total Fat 2.4g4%
Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 18.0mg1%
Total Carbohydrate 36.0g12%
Dietary Fiber 12.0g48%
Sugars 28.2g
Protein 6.0g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Do not add salt at the beginning of the cooking process as it can toughen the bean skins; the salt pork will provide sufficient seasoning during the long cook time.

For a vegetarian version, substitute the salt pork with vegetable broth and a tablespoon of liquid smoke or smoked paprika for depth.

The beans will thicken as they cool. If the mixture becomes too thick before serving, stir in a little hot water or broth to reach your desired consistency.

These beans taste even better the next day. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Keywords: beans, pinto, slow-cooked, jalapeno, salt-pork, spicy, comfort-food, american, stew, hearty, savory, dinner, meat, chili-powder, cumin, garlic, onion, cayenne, pepper, vegetarian-option
Read it online: https://www.chefs-mate.com/recipe/reds-prize-winnin-pintos/