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Spicy Pinto Beans
Southern-style pinto beans get a spicy kick with jalapeño peppers, green onions, and tomatoes in this flavorful side dish.
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 8 to 10 servings
Ingredients
- 1 pound dried pinto beans
- 1/4 pound salt pork sliced
- 3 to 5 jalapeño peppers seeded and chopped
- 3 green onions thinly sliced
- 1 garlic clove minced
- 1 can diced tomatoes 15 ounces
- 4 cups water
- Salt and pepper
Instructions
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Place beans in a large Dutch oven or soup pot. Cover with at least 3 inches of water. Soak beans overnight. Drain and pick through beans to remove any bad beans or small rock bits.
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Return soaked beans to the pot. Add salt pork, jalapeño peppers, green onions, garlic, tomatoes (with juice), and 4 cups of water. Stir to combine.
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Bring to a slow boil over medium-high heat. Reduce heat to low, cover loosely, and simmer for 3 hours or until beans are tender. Gently stir occasionally. Add more water if needed during the cooking process.
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Remove and discard salt pork slices. Season with salt and pepper to taste (I added about 1 teaspoon of salt and 1/2 teaspoon pepper).
Recipe Notes
Prep time does not include soaking dried beans overnight.