Bacony baked pintos with the works from Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites (page 197) by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lholtzman on October 31, 2023

    1. Used canned beans and bagged tortillas chips to cut down on time. 2. Made vegetarian because I don’t eat meat and my partner doesn’t like bacon. He did suggest adding ground beef. 3. The addition of shredded cheese was nice, but not necessary. 4. This was pretty spicy, which we liked; however, it was too spicy for my son. If feeding a spice averse person, omit the cayenne pepper. The chili powder is enough.

  • VineTomato on September 10, 2022

    Enjoyable, although it's not my favourite flavour profile. Mr VT loved it! Used This Isn't vegan lardons in place of the bacon. It kept well in the freezer and we served it over baked potato this week which was divine - even more enjoyable than the first time round. I think this has sparked a jacket potato phase in our lives!

  • intrepidfox on July 26, 2022

    This was delicious. One of my favorite bean recipes so far. I made this for my boyfriend and we were both shocked that it didn't contain any meat.

  • Rutabaga on November 10, 2020

    These beans were really tasty. Perhaps the fact that I used dried beans recently purhased from the farmer's market helped. I used turkey bacon, but also a little real bacon fat for flavor. The homemade tortilla chips were nice, but you could also use store bought chips or tortillas. We added cheese because, well, we all like cheese! It made for a nice, fuss-free family meal.

  • Lsblackburn1 on November 04, 2018

    Tasty but probably would up the liquid and cooking time. These were a bit too al dente for me.

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