- Side
- Beans & lentils
- Mexican
- Make-ahead
- One pot
- Smoker
- Stovetop
- Budget-friendly
- Adventurous
Good for, as AI judged the whole recipe.
Ingredients
- 1 lb
dried pinto beans, picked over and rinsed
- 8 oz
thick-cut bacon, cut crosswise into 1/2-inch pieces
- 1
large yellow onion, diced
- 4 cloves
garlic, minced
- 2
serrano chiles, stemmed and finely chopped (seeds in for heat)
- 2 tsp
ground cumin
- 1 tsp
dried oregano, preferably Mexican
- 1 can
diced tomatoes (14.5 oz), with juice
- 8 cups
water
- 2 tsp
kosher salt, plus more to taste
- 1 bunch
cilantro, leaves and tender stems, chopped
- 1
lime, cut into wedges
- Dairy-free
- Gluten-free
No major allergens.
Worked out from the ingredients.
Steps
- Step 1
The night before, put the beans in a large bowl and cover with 3 inches of cold water. Let soak 8 hours or overnight, then drain. (Quick soak: cover with water in a pot, boil 2 minutes, cover and let stand 1 hour, then drain.)
8 hr, hands-off
- 1 lb dried pinto beans
- Step 2
Set up your smoker for indirect cooking at 275°F with a mild hardwood such as oak, pecan or hickory.
20 min · 275°F
- Step 3
Set a large Dutch oven over medium heat on the stovetop and cook the bacon, stirring now and then, until the fat has rendered and the edges are browned, 8 to 10 minutes.
10 min
- 8 oz thick-cut bacon
- Step 4
Add the onion and cook until softened and golden at the edges, about 6 minutes. Stir in the garlic, serranos, cumin and oregano and cook until fragrant, about 1 minute.
7 min
- 1 large yellow onion
- 4 cloves garlic
- 2 serrano chiles
- 2 tsp ground cumin
- 1 tsp dried oregano
- Step 5
Add the tomatoes with their juice, the drained beans, the water and the salt. Bring to a simmer, scraping up anything stuck to the bottom.
10 min
- 1 lb dried pinto beans
- 1 can diced tomatoes (14.5 oz)
- 8 cups water
- 2 tsp kosher salt
- Step 6
Move the uncovered Dutch oven to the smoker. Cook at 275°F until the beans are creamy and the broth is soupy but flavorful, 2 1/2 to 3 1/2 hours. Stir every 45 minutes or so and add hot water 1 cup at a time if the beans ever look dry; they should stay just covered in liquid.
3 hr, hands-off · 275°F
- Step 7
Taste and add more salt until the broth tastes seasoned on its own. Stir in most of the cilantro, let the beans sit 10 minutes, then serve in bowls with the rest of the cilantro and lime wedges for squeezing.
10 min
- 1 bunch cilantro
- 1 lime
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026