Braised Pinto Beans with Bacon & Winter Vegetables Recipe
This braised pinto bean recipe with bacon and winter vegetables is a hearty and rustic dinner option, perfect for cozy, cold evenings. Loaded with parsnips, celery root, and baby greens, it transforms a classic cowboy-style dish into a balanced, one-pot meal.
Ingredients
- 4 to 5 ounces sliced bacon
- Extra-virgin olive oil as needed
- 1 large onion halved and thinly sliced
- 1 large parsnip or 2 medium carrots diced (1 cup)
- ½ cup diced celery root or celery stalk
- 1 tablespoon finely chopped fresh sage leaves
- 1 tablespoon finely chopped fresh rosemary leaves
- 2 garlic cloves finely chopped
- 1 pound dried pinto beans preferably soaked and rinsed
- 1 bay leaf
- 1 ½ teaspoons fine sea salt plus more if needed
- 5 ounces baby greens, such as kale, mustard greens, or spinach
- Hot sauce, chile-spiked vinegar, or apple cider vinegar, for serving
Instructions
- Prepare the oven (optional): If you plan to bake the beans in the oven, preheat it to 325°F.
- Cook the bacon: Place a large Dutch oven over medium-high heat and cook the bacon until it becomes crisp, about 5 minutes. Remove the bacon and place it on a plate lined with paper towels to drain. Once cooled, crumble the bacon into small pieces.
- Sauté the vegetables: Add a bit of olive oil to the Dutch oven if it seems dry. Add the onion and cook until it turns a deep golden brown and caramelized, about 7 to 10 minutes. Stir in the diced parsnip (or carrots), celery root, 2 teaspoons of sage, 2 teaspoons of rosemary, and the garlic. Cook for 1 to 2 minutes until the mixture becomes aromatic.
- Simmer the beans: Add the soaked and rinsed beans to the pot, along with the bay leaf, 6 cups of water, and salt. Bring the mixture to a boil, then cover the pot with a lid. You can either transfer the pot to the preheated oven or lower the heat on the stovetop to medium-low. Allow the beans to cook until tender, about 1 ½ to 3 hours. Keep an eye on the liquid level during cooking, adding more water if the beans start to dry out.
- Add the finishing touches: Stir in the baby greens, crumbled bacon, the remaining 1 teaspoon of sage, and 1 teaspoon of rosemary. Taste the dish and adjust the seasoning with more salt if necessary. Serve with hot sauce or vinegar for a flavorful finish.
Notes
- For the best flavor, soak the beans overnight before cooking.
- This dish pairs excellently with cornbread or crusty rye bread.
- Adjust the vegetable mix based on availability—turnips or rutabaga make great substitutes for parsnip.
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