La Super-Rica Pinto Beans

Notes: At Santa Barbara's La Super-Rica, these simple beans have maintained their popularity for almost 20 years, according to owner Isidoro Gonzales. You'll need 6 cups for the party. If making up to 3 days ahead, chill airtight; freeze to store longer.

This recipe goes with Taco Bar for a Party

Yield: Makes about 10 cups; 8 to 10 servings
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Nutritional Information

Amount per serving
  • Calories: 300
  • Calories from fat: 39%
  • Protein: 16g
  • Fat: 13g
  • Saturated fat: 4.9g
  • Carbohydrate: 30g
  • Fiber: 5.6g
  • Sodium: 567mg
  • Cholesterol: 25mg


  • 1 pound dried pinto beans
  • About 1 teaspoon salt
  • 3 slices bacon (about 2 1/2 oz. total), chopped
  • 1/2 pound chorizo or linguisa (Portuguese) sausage
  • 1 poblano chili (also called pasilla; about 3 1/2 oz.), rinsed, stemmed, seeded, and finely chopped


  1. 1. Sort beans and discard any debris. Rinse beans and put in a 5- to 6-quart pan. Add 2 1/2 quarts water. Cover and bring to a boil over high heat; reduce heat and simmer, stirring occasionally, until beans are tender to bite, 1 1/4 to 1 1/2 hours. Add 1 teaspoon salt.
  2. 2. Meanwhile, in an 8- to 10-inch frying pan over medium-high heat, stir bacon frequently until browned, about 3 minutes. With a slotted spoon, transfer bacon to a bowl.
  3. 3. Remove and discard chorizo casings. Crumble sausage into frying pan. Stir frequently until browned, 4 to 5 minutes. Add chili and stir until limp, 3 to 4 minutes.
  4. 4. To sausage mixture, add cooked bacon and 1/2 cup bean cooking liquid; stir occasionally for 5 minutes. Stir sausage-bacon mixture into beans and simmer to blend flavors, about 5 minutes. Add salt to taste.
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