These Creamy Pinto Beans with Bacon and Roasted Chili are smoky, savory, and packed with comforting flavor. Slow-simmered pinto beans are enriched with crisp bacon, roasted chili peppers, and a touch of cream for a dish that’s both rustic and indulgent. Perfect as a Southern side dish or a hearty main served with cornbread, this is the ultimate comfort food recipe for chilly nights.
Who Is This Recipe For?
This recipe is perfect for anyone who loves homestyle Southern cooking. Great for families, meal preppers, or anyone looking for a budget-friendly dinner recipe, these beans are filling, flavorful, and incredibly satisfying.
Why You’ll Love It
- Smoky, creamy, and hearty—comfort food in a bowl.
- Affordable ingredients with big flavor.
- Works as a side or a main dish.
- Freezer-friendly and great for meal prepping.
Ingredients
- 2 cups dried pinto beans (or 4 cups canned, drained & rinsed)
- 6 slices thick-cut bacon, chopped
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 roasted chili peppers (Hatch, Anaheim, or poblano), peeled and chopped
- 4 cups chicken or vegetable broth
- 1 tsp smoked paprika
- 1 tsp cumin
- ½ tsp black pepper
- ½ tsp salt (adjust to taste)
- ½ cup heavy cream or half-and-half
- Fresh cilantro, for garnish
Step-by-Step Instructions
- Prepare the beans
- If using dried beans, soak overnight and drain. If using canned, skip this step.
- Cook the bacon
- In a Dutch oven or large pot, cook chopped bacon until crispy. Remove with slotted spoon and set aside, leaving drippings in the pot.
- Sauté aromatics
- Add onion and garlic to bacon drippings. Cook until softened and fragrant.
- Add beans & broth
- Stir in beans, broth, paprika, cumin, salt, and pepper. Simmer until beans are tender (1–1.5 hours for dried, 20 minutes for canned).
- Roast the chilies
- If not already roasted, char peppers over open flame or under broiler until skins blister. Peel, chop, and stir into the beans.
- Make it creamy
- Stir in heavy cream and cooked bacon. Simmer 5 more minutes to thicken.
- Serve & garnish
- Ladle into bowls, sprinkle with cilantro, and serve with warm cornbread or tortillas.
Kitchen Equipment Needed
- Dutch oven or large pot
- Slotted spoon
- Knife & cutting board
- Wooden spoon
Storage Tips
- Store in fridge for up to 4 days.
- Freeze for up to 2 months (without cream—add fresh when reheating).
- Reheat on stovetop with a splash of broth if needed.
FAQ
Q: Can I make this vegetarian?
Yes—skip the bacon and use smoked paprika + olive oil for flavor.
Q: Can I use canned beans?
Absolutely—just shorten cooking time and adjust broth.
Q: Can I make it spicy?
Yes—use jalapeños or add cayenne pepper for heat.
Conclusion
These Creamy Pinto Beans with Bacon and Roasted Chili are smoky, hearty, and deeply satisfying. With creamy texture, roasted chili flavor, and savory bacon, this dish is the perfect Southern comfort food recipe for family dinners, potlucks, or cozy nights in.
Enjoy !!
