Baked Pinto Beans

Posted by Tracey Vowell on

The quintessential bean of Northern Mexico and the southwestern United States. Pintos are a very versatile, creamy textured bean, that lend themselves well to many applications. 


  • 1 cup Three Sisters Garden Pinto Beans
  • 5 cups water
  • 1 small onion, chopped
  • 3 slices bacon
  • 6-8 cups water or broth
  • 2 cups chopped raw, or roasted tomato
  • Dash of cayenne powder to taste
  • Juice of 1 lime
  • 2-3 Tbs. Dark Sorghum molasses, or dark brown sugar 

Pour the beans on a sheet pan or plate and check through for stones.

Combine with the water and half the chopped onion in a medium sauce pan and bring to a boil over medium high heat.  

Roughly chop the bacon, and add that to the beans as well. Reduce the heat and simmer, adding liquid as necessary, to keep the beans covered by at least an inch of liquid. Continue cooking about 30 minutes.

In a sauté or small sauce pan over medium heat, sauté the other half of the chopped onion in a little fat or oil until golden.

Add the tomato, dash of cayenne (or more), and cook down over medium to low heat, until quite thick and darkened.  

Add the lime juice and molasses, stir to mix, and pour into the not quite cooked beans.

Stir together, season lightly, cover and place in a 300 degree oven for 1 hour, stirring occasionally.  

Remove from the oven and check consistency and seasoning.

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