Search Results for: Creamy Pinto Beans with Bacon and Roasted Chili

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  1. Prepare the beans
    • If using dried beans, soak overnight and drain. If using canned, skip this step.
  2. Cook the bacon
    • In a Dutch oven or large pot, cook chopped bacon until crispy. Remove with slotted spoon and set aside, leaving drippings in the pot.
  3. Sauté aromatics
    • Add onion and garlic to bacon drippings. Cook until softened and fragrant.
  4. Add beans & broth
    • Stir in beans, broth, paprika, cumin, salt, and pepper. Simmer until beans are tender (1–1.5 hours for dried, 20 minutes for canned).
  5. Roast the chilies
    • If not already roasted, char peppers over open flame or under broiler until skins blister. Peel, chop, and stir into the beans.
  6. Make it creamy
    • Stir in heavy cream and cooked bacon. Simmer 5 more minutes to thicken.
  7. Serve & garnish
    • Ladle into bowls, sprinkle with cilantro, and serve with warm cornbread or tortillas.

Kitchen Equipment Needed

  • Dutch oven or large pot
  • Slotted spoon
  • Knife & cutting board
  • Wooden spoon

Storage Tips

  • Store in fridge for up to 4 days.
  • Freeze for up to 2 months (without cream—add fresh when reheating).
  • Reheat on stovetop with a splash of broth if needed.

FAQ

Q: Can I make this vegetarian?
Yes—skip the bacon and use smoked paprika + olive oil for flavor.

Q: Can I use canned beans?
Absolutely—just shorten cooking time and adjust broth.

Q: Can I make it spicy?
Yes—use jalapeños or add cayenne pepper for heat.

Conclusion

These Creamy Pinto Beans with Bacon and Roasted Chili are smoky, hearty, and deeply satisfying. With creamy texture, roasted chili flavor, and savory bacon, this dish is the perfect Southern comfort food recipe for family dinners, potlucks, or cozy nights in.

Enjoy !!

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