Dutch Oven Pinto Beans & Bacon


1 lb Dry Carioca beans or Pinto beans soaked overnight 5 cloves Garlic 1 Onion medium 4 oz Fresh Cilantro 5 slices Bacon 4-5 cups Vegetable or Beef broth 1 Bay leaf 2 teaspoons Salt 1 teaspoon Ground Black Pepper

Soak Beans


The night before, add the beans to a large bowl and cover with water. Soak overnight. When ready to cook, drain the beans

Puree Veggies


Put the garlic, onion and cilantro with 2 tbls water in a blender and purée it until all minced. Add another tbls of water if needed.

Slice Bacon


Add to Pot


Into a dutch oven or pot with lid (or slow cooker) add the bacon, beans, the puréed mixture, bay leaf, salt and pepper.  Cover with broth.  Bring to a boil, lower to a simmer, over and cook 1.5-2 hours until the beans are tender.

Puree some beans


puree a small amount of them to help thicken the liquid and make it into a creamy sauce.



Mix the pureed beans back into the rest of the beans.

Serve & Enjoy!!