Pinto Beans


Excerpted from "Barbecue Biscuits and Beans" by Bill Cauble and Cliff Teinert – Bright Sky Press

Pinto beans are a classic part of any meal prepared outdoors. A staple on chuck wagons, they fueled the pioneering of the American West.

18 to 20
Year Round
  • Prep Time:
    5 mins
  • Cook Time:
    3.5 hrs
  • Ready In:
    3.5 hrs


  • 2 pounds pinto beans, picked, washed, and soaked overnight
  • 6 thick slices bacon, chopped
  • 1 cup chopped yellow onions
  • 2 cloves garlic, crushed
  • 2 dried red chile peppers, crushed
  • 2 tablespoons kosher salt or sea salt
  • water

Preparation Directions

  1. Brown bacon in a large Dutch oven.
  2. Place beans, onion, garlic, chile peppers and salt in pot.
  3. Cover with water about 3 inches above beans and bring to a vigorous boil.
  4. Reduce heat to simmer. Place lid on, but do not cover completely. It normally takes 3 to 31/2 hours until beans are soft. Check about every 30 minutes. If water is needed, add only very hot water. Taste and add more salt if needed.

Suggested Cookware