Stubb's Restaurant Pintos

  • 10



  • 1 pound dried pinto beans
  • 3 strips bacon, finely chopped
  • 1/2 large onion, finely chopped
  • 1 tablespoon chopped garlic
  • 1 teaspoon finely chopped jalapeño
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoon Stubb's Pork Spice Rub
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt, or to taste
  • Chopped onion, cilantro, and grated cheese, for garnish (optional)


  • Pick through the beans to discard any pebbles or other debris. Rinse the beans well and drain.

  • In a heavy pot, brown the bacon over medium-high heat. Stir in the onion, garlic, jalapeño, oregano, spice rub, and pepper. Cook, stirring often, until the onion softens, another 2 minutes or so.

  • Add the beans and pour in 6 cups of water or enough to cover the beans by 1 inch. Bring the beans to a boil, then reduce the heat so that the beans cook at a bare simmer, until the beans start to poke through the liquid, about 45 minutes. Stir the beans up from the bottom, add 2 cups water, and simmer, without stirring until the beans poke through the liquid again, about 30 minutes more.

  • Stir in another 1/2 cup water and continue simmering. When the beans are almost tender, after 10 to 20 minutes, stir in the salt. (If the beans still seem hard in the center, add a little more water and simmer longer.) Simmer the beans to absorb the salt and until the beans are tender, about 5 minutes more; the beans are done when the liquid is creamy and the beans are cooked through but still have some texture. Total cooking time is usually 1 1/2 to 2 hours. Serve the beans and their creamy broth in small bowls or cups, adding garnishes (such as onions, cilantro, or cheese) as desired.

Nutrition information (per Serving)