Creamy Pinto Beans with Bacon and Zucchini

Inspiration: I can always get behind a good pinto bean or black bean side dish when it comes to Mexican food. And lately, I’ve been loving to throw a bunch of ingredients into a sauce pan and see what happens. It’s awesome when a great recipe results, and as always, one-pot dishes are truly the best (especially with a new baby in the house!).

What We Loved: You can’t quite tell from the photo since the sauce seeps down into the dish, but these beans have an awesome creamy texture that we just loved. This is definitely a dish to eat with a spoon! And there are a lot of great flavors going on, too – zucchini and onion sauteed in bacon fat is always a good thing, especially when combined with crispy bacon pieces, fresh cilantro, and gooey, spicy cheese. That’s not a bad list of flavors to add to the already creamy and rich pinto beans. And everything is tied together with a simple seasoning blend of chili powder and cumin, which really adds a nice Mexican flair.

Tips: In order to get that great, creamy consistency with these beans, don’t drain the can before adding them to the pan. I also like to make sure to chop the zucchini very finely. That way, it doesn’t get mushy as might happen with large chunks.

Creamy Pinto Beans with Bacon and Zucchini
Source: Original Recipe
Serves: 2-3 as a side dish

3 slices bacon, chopped
1/2 small onion, finely diced
1 small zucchini, finely diced
2 cloves garlic, minced
1 can pinto beans, undrained
chili powder, to taste
cumin, to taste
Kosher salt and black pepper, to taste
1 oz pepper jack cheese, cut into small cubes
Cilantro, chopped

1. Saute the bacon in a sauce pan over medium low heat until crispy. Remove with a slotted spoon and set aside.

2.Add the onion and zucchini to the bacon fat in the pan, and cook until softened and beginning to get nice and browned. Add the garlic, stirring to combine.

3. Add the pinto beans to the pan (undrained). Season to taste with chili powder, cumin, and plenty of salt and pepper.

4. Simmer over medium heat until thickened, about 5 minutes.

5.  Remove the pan from the heat. Stir in the reserved bacon.

6. Serve topped with pepper jack cheese cubes and cilantro.

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4 thoughts on “Creamy Pinto Beans with Bacon and Zucchini

  1. I had to try the recipe because it sounded so strange. Who puts zucchini in beans? Surprisingly, these beans are really good! My husband even likes them cold the next day. This recipe is a keeper! Thanks for sharing!

    • I’m so glad that you both liked them! I think that sometimes the best combinations come from throwing random leftovers together :)

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