Pinto beans are another dish that seems like everyone around here knows how to make.  We all know that Nana decides how to season them as she is doing it, but she said if she had to write something down, we could adapt her Chalupas for a Crowd recipe without the pulled pork.  So, this is our best attempt at writing down Nana’s bean recipe.  Of course, you can also use red kidney beans or your favorite go-to bean.  Serve as the main dish with cornbread, or add this as a side to your meal.  Any leftovers can be turned into refried beans and used in Nana’s 8-Layer Dip.


  • 2 pounds pinto beans
  • 7 cups of water
  • ½ chopped onion
  • 2 cloves garlic, minced
  • 1 tablespoon salt
  • 1-2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon oregano
  • 1 can chopped green chilis
  • 4 slices of raw bacon


  • Starting with the beans, add all ingredients into a Dutch oven or electric slow cooker.
  • Cover and set the oven temperature to 250 degrees Fahrenheit or low on a slow cooker. Cook for five hours or until the beans are tender.