Chino Valley Pinto Beans
A hearty and flavorful bean dish with smoky bacon, sweet tomatoes, and warm cinnamon, perfect for comforting family dinners or casual gatherings.
Ingredients
Instructions
- Wash the pinto beans and put them in a 6-quart kettle.
- Add 3 quarts of water and bring to a simmer.
- Cover and cook until the beans are tender, about 4 hours.
- Mix the cooked beans and water with chopped tomatoes, chopped onion, bacon pieces, sliced celery, salt, cinnamon, sugar, and vinegar.
- Place the mixture in a 4-quart casserole.
- Cover and bake at 350°F for 2 to 3 hours, until done.
Tips & Substitutions
To enhance flavor, consider adding a pinch of smoked paprika or subbing half the bacon with diced ham. If you prefer a vegetarian option, replace bacon with smoked tempeh for a similar depth. Additionally, soaking the beans overnight can reduce cooking time. Remember to check the beans periodically to avoid overcooking.
Serving Suggestions
Serve these Chino Valley Pinto Beans alongside cornbread or over a bed of rice for a hearty meal. They pair well with a fresh salad or roasted vegetables. For a flavorful twist, serve with a side of Sue's Green Beans to complement the dish. Enjoy as a comforting main or a side at your next barbecue.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place the beans in a saucepan over medium heat, adding a splash of water or broth to maintain moisture. Stir occasionally until heated through. They can also be reheated in the microwave in short intervals.
Nutrition & Diet Analysis (per serving)
Each serving of Chino Valley Pinto Beans contains roughly 938 calories, with 20g protein, 166g carbohydrates, and 28g fat. It is an excellent source of vitamin C (223% of the Daily Value), dietary fiber (86% of the Daily Value), and protein (39% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2429mg per serving (106% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned pinto beans instead of dried?
Yes, you can use canned pinto beans to save time. If using canned, skip the initial cooking steps and add the drained beans during the mixing stage. Reduce the baking time to about 30 minutes to allow flavors to meld without overcooking the beans.
How do I know when the beans are tender?
The beans are tender when they can be easily mashed between your fingers or a fork. If they still feel firm, continue cooking them for an additional 30 minutes, checking periodically. Cooking times may vary based on the age and size of the beans.
Can I freeze the leftovers?
Yes, these beans freeze well! Allow them to cool completely, then transfer to a freezer-safe container. They can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and then warm on the stove or microwave until heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).