Spicy pinto beans are easy to make right on your stovetop! They’re inexpensive and nutritious with a kick of spice and jalapeno pepper.
Spicy Pinto Beans
- 1 cup dried pinto beans
- 3 cups water, divided
- 4 oz salt pork
- 1 small onion, chopped
- ½ red bell pepper, chopped
- ½ green bell pepper, chopped
- ½ jalapeno pepper, minced
- ½ tsp cayenne pepper
- ½ tsp pepper
- Salt to taste
- Place pinto beans in a bowl and cover with 2 cups of cool water. Cover the bowl and soak at room temperature for a minimum of 6 hours and a maximum of 12 hours.
- (NOTE: The above step can be done ahead. Drain beans and store, tightly covered, in the refrigerator for up to 3 days.)
- Remove the rind from salt pork and chop it into small pieces. Place in a deep saucepan with beans, onion, peppers and spices. Cover with 1 cup of water.
- Bring beans to a boil. Turn heat to medium-low, cover and simmer until beans are tender, 1 ½ to 2 hours. Stir occasionally and add water as necessary to keep the mixture covered. Increase water levels if a more soup-like consistency is desired.
- Allow to set for 30 minutes before serving. Reheat if necessary.
- Hack: Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Allow to thaw completely in the refrigerator before reheating.
Did you know? Pinto beans are a member of the legume family. Legumes come in many options, are inexpensive and they’re packed with nutrition!!
Suggestion: Serve with Spanish rice for a great lunch/dinner or eggs for a hearty breakfast!