Pinto Beans and Rice

Pinto Beans and Rice

Pinto Beans and Rice

A southern favorite
Prep Time 10 minutes
Cook Time 1 day 3 hours
Total Time 1 day 3 hours 10 minutes
Course Side Dish
Cuisine American
Servings 12
Calories 272 kcal

Equipment

  • 1 large pot

Ingredients
  

  • 6 strips bacon diced I prefer thick cut
  • cups chopped onion
  • 6 cups pinto beans rinsed this version uses canned beans
  • 1 cup rice My preference is brown rice
  • 9 cups chicken broth you can substitute water if you desire
  • 1 salt adjust to taste

Instructions
 

  • cook bacon in bottom pot
  • drain all but 4 tablespoons of the fat from the pot
  • add onion and sauté until soft
  • rinse beans and add to pot with liquid
  • add the rice, there should be at least 1 to 2 inches of liquid over the rice and beans
  • if using brown rice allow at least 45 minutes cooking time, you may reduce the time for white rice.
  • Simmer, partially covered of low heat
  • Add salt, adjust to taste.

Notes

My mother grew up in northern Kansas and one of her father’s cash crops was potatoes.  While we all  knew despite being a farm girl she could not cook we also never saw a bean other than Bush’s Baked Beans once or twice a year.  Beans did not exist.   Beans  are easy  and a good way to fill up a large crowd.  Excess can be frozen for future use.  

Nutrition

Calories: 272kcalCarbohydrates: 38gProtein: 12gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 15mgSodium: 775mgPotassium: 487mgFiber: 8gSugar: 2gVitamin A: 11IUVitamin C: 2mgCalcium: 56mgIron: 2mg
Keyword easy
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