Pizzitola's Slow Cooked Pinto Beans

Ingredients

• 3 pounds dry pinto beans
• 2 pounds thick-sliced bacon
• cut into 1/2-inch pieces
• 2 large onions
• diced into 1/4-inch pieces
• Two 28-ounce cans diced tomatoes with peppers
• such as Rotel
• Kosher salt and freshly ground black pepper

Instructions

1. Sort through the dry beans to ensure there are no rocks, and rinse the beans thoroughly.
2. Pour into a pot, along with the bacon, onions, tomatoes and peppers, and some salt and black pepper.
3. Bring to a boil, and then cover and reduce to a simmer.
4. Cook until soft but not mushy, about 5 hours.
5. Cook's Note: For a fun Pizzitola's-style twist, add pico de gallo and Cheddar cheese when serving.
6. This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity.
7. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.