Instructions
Prepare the beans:
Soak the pinto beans in 6 cups of water overnight (or at least 8 hours). Drain and rinse.
In a large pot, add the soaked beans, onion halves, garlic cloves, bay leaf, and 6 cups of fresh water. Bring to a boil, then reduce to a simmer. Cook for 1.5-2 hours, or until beans are tender, adding more water if needed. Add salt to taste in the last 30 minutes of cooking. Remove onion, garlic, and bay leaf once done.
Cook the bacon and aromatics:
In a large skillet, cook the chopped bacon over medium heat until crispy, about 8-10 minutes. Remove bacon with a slotted spoon and set aside, leaving the bacon fat in the skillet.
Add diced onion to the skillet and sauté in the bacon fat until softened, about 5 minutes. Add minced garlic and diced roasted chilis, cooking for another 2 minutes.
Make the creamy base:
Stir in the cumin and smoked paprika, cooking for 30 seconds to bloom the spices.
Add the heavy cream and chicken broth to the skillet, stirring to combine. Simmer for 5 minutes until slightly thickened. Season with salt and pepper to taste.
Combine and simmer:
Add the creamy mixture to the pot of cooked beans (with some of their cooking liquid, about 1-2 cups remaining for a soupy consistency). Stir in the cooked bacon.
Simmer the beans with the creamy base for 10-15 minutes on low heat, allowing the flavors to meld. Adjust seasoning if needed.
Serve:
Ladle the creamy pinto beans into bowls. Garnish with chopped cilantro, crumbled queso fresco, and a squeeze of lime if desired.
Serve with warm corn tortillas or as a side to your favorite Mexican dishes.
Notes
For a spicier version, add a diced jalapeño or serrano chili along with the roasted chilis.
If you prefer a thicker consistency, mash a small portion of the beans before adding the creamy base.
Enjoy your Creamy Pinto Beans with Bacon and Roasted Chili!