A hearty and flavorful pinto bean stew with a Southwestern twist, perfect for a comforting meal.
Rinse the pinto beans under cold water and place them in a Dutch oven.
Rinsing the beans removes any debris and ensures a clean flavor.
Add enough water to cover the beans by about 2 inches and bring to a boil.
Boiling the beans initially helps to soften them and reduce cooking time.
Remove the pot from heat, cover, and let the beans soak for 1 hour. Then drain and rinse the beans.
Soaking the beans helps to reduce cooking time and improve digestibility.
Return the beans to the pot and add fresh water, diced onion, minced garlic, and chopped bacon.
Adding the aromatics at this stage infuses the beans with flavor as they cook.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 hour and 30 minutes, stirring occasionally.
Stirring occasionally prevents the beans from sticking to the bottom of the pot.
Add the diced tomatoes and sliced jalapeño pepper to the pot, and simmer for an additional 30 minutes.
Adding the tomatoes and peppers towards the end preserves their texture and flavor.
Taste and adjust the seasoning with salt before serving.
Seasoning at the end allows you to control the saltiness of the dish.
Serve the stew warm, garnished with fresh cilantro or a dollop of sour cream if desired.
Serving with garnishes adds a touch of freshness and enhances presentation.
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