This recipe was used by a chef I worked for and still enjoy feeding to my crew at home. This was served as a side dish for a Mardi Gras feast. You can also make this for vegetarian by omitting the bacon. A little of the favor is missing, but it still has a kick.

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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Soak pinto beans overnight with plenty of water to cover. Drain, remove to a large cooking pot, and cover with fresh water. Add the bacon, red chile flakes, and garlic. Bring to a boil, then reduce heat and simmer, covered, for about 3 hours.

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  • Melt butter in a large skillet over medium-high heat. Saute onion in butter until tender. Add the tomatoes, parsley, cumin, marjoram, and salt. Simmer over low heat for about 45 minutes to blend the flavors.

  • When beans are tender, drain off any remaining water. Pour in the tomato mixture, and simmer for an additional 20 minutes, stirring occasionally. Serve hot.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

127 calories; 6.5 g total fat; 15 mg cholesterol; 705 mg sodium. 14.3 g carbohydrates; 6 g protein; Full Nutrition

Reviews (33)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/24/2003
My husband & I LOVE this recipe. It's thick & pasty & hearty ~ perfect comfort food. I use a lot more bacon & a lot more garlic. Everything else I do exactly as she says, & we honestly hold this recipe as one of our very favorites. I even chose it as the one to give out in a recipe tree I was involved in! Read More
(18)

Most helpful critical review

Rating: 3 stars
07/24/2003
This recipe was fine but I feel that the spices weren't strong enough. Read More
(8)
36 Ratings
  • 5 star values: 22
  • 4 star values: 9
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/24/2003
My husband & I LOVE this recipe. It's thick & pasty & hearty ~ perfect comfort food. I use a lot more bacon & a lot more garlic. Everything else I do exactly as she says, & we honestly hold this recipe as one of our very favorites. I even chose it as the one to give out in a recipe tree I was involved in! Read More
(18)
Rating: 5 stars
10/24/2003
My husband & I LOVE this recipe. It's thick & pasty & hearty ~ perfect comfort food. I use a lot more bacon & a lot more garlic. Everything else I do exactly as she says, & we honestly hold this recipe as one of our very favorites. I even chose it as the one to give out in a recipe tree I was involved in! Read More
(18)
Rating: 5 stars
07/24/2003
I made this for my family and they loved it. We don't like things too hot but with good flavor and this one has it. Read More
(9)
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Rating: 3 stars
07/24/2003
This recipe was fine but I feel that the spices weren't strong enough. Read More
(8)
Rating: 5 stars
09/20/2010
These beans were awesome. I kinda cheated and I hate that because chef inspired recipes should be treated that way but they were still great. I had to make enough for a side dish for my Class of 2000 reunion BBQ so I calculated the recipe for 70 and I used 3 gallon size cans of Bushes pinto beans. I used lots of garlic (I didn't measure) but I used all of the other ingredients to the exact measurements they were calculated out for. I cooked and crumbled the bacon into the tomato mixture and saved the tomato mixture for the next day. We were traveling so it went with us on ice. I added the beans and simmered everything together for 20 minutes then headed out the door. I only heard positive remarks about the recipe and even bean haters said they loved them. The only problem I came across was that the chili powder was not listed in the directions. I added it to the tomato mixture but still had to give this recipe 5 stars. My husband is a bean hater and told me I had permission to cook these again in the winter and he would eat them. Read More
(5)
Rating: 5 stars
08/18/2005
Awesome recipe! Great with smoked ribs brisket chicken etc. I substituted the stewed tomatoes with Rotel tomatoes and it has been a big hit time and time again. Thanks for sharing T. Pringle. Read More
(4)
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Rating: 5 stars
12/26/2012
I love these beans! I never seem to have the marjoram on hand but I use all the rest of the ingredients mostly as measured. If I happen to have a ham bone I'll use it and chunks of ham instead of bacon. I also add a jalapeno when boiling for more flavor with a kick. The secret is the added tomato mixture and letting the flavors meld together. We make a meal out of it with cornbread on the side. NOTE: This is not a chili recipe so you'll have to hunt the website a little longer if that's what you are looking for. These are just good old fashioned Southern comfort food. Read More
(4)
Rating: 3 stars
07/24/2003
Tasted strange and not much like chili as I know it even for vegetarian chili. My husband loved the balance of spices used so I thought next time I'd try adding some ground beef for that more traditional chili flavor. Read More
(3)
Rating: 4 stars
01/03/2011
These beans had good flavor but I found them to have no sauce to speak of. Not sure why I followed the drections exactly and others haven't had this problem. Read More
(3)
Rating: 5 stars
02/18/2011
Great Food! took it to work and watched it dissappear!I subbed smoked shanks instead of bacon.Very good will do again Might make them a bit spicier but great as is. Read More
(3)