Mac's Pinto Beans

These crockpot pinto beans are not shy about flavor. A full pound of bacon, a grated red onion, four cloves of garlic, brown sugar, Worcestershire, and tomato sauce all go into the pot. The adobo paste gets stirred in near the end, adding a smoky, slightly spicy depth that pulls everything together.

The beans cook low and slow until they’re creamy inside with just enough bite. The broth they produce is thick, smoky, and rich from the bacon fat and tomato sauce. That broth is half the point of this recipe.

Serving style matters: thick slices of buttered French bread on the plate, beans and broth ladled right over the top. The bread soaks up that smoky liquid like a sponge.

Pro Tips

• Add enough water to cover the beans by an inch, plus a cup extra. The beans absorb a lot as they cook, and you want plenty of broth at the end.
• Hold the adobo paste until 45 minutes before serving. Adding it too early can make the smokiness harsh and bitter.
• Swap water for beef broth for an even richer, meatier pot of beans.
• Season with salt only after the beans are tender. Salting too early toughens the skins.

Variations

• Spicier batch: Increase the adobo to 2 tablespoons or add a diced chipotle pepper for more heat.
• Ham hock version: Replace the bacon with a smoked ham hock for a more traditional approach.
• Stovetop method: Bring to a boil in a Dutch oven, then simmer covered on low for 2 to 3 hours.