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Pinto Beans with Sage

A long cooking time softens pinto beans; their mellow flavor is emboldened by bits of smoky bacon. A sprinkle of chopped, fresh sage added at the last minute brightens the dish.

  • Servings: 10

Source: Martha Stewart Living, January 2007


  • 2 cups dried pinto beans, picked over
  • 3 tablespoons unsalted butter
  • 1/4 cup olive oil
  • 1 small yellow onion, cut into 1/4-inch dice
  • 6 garlic cloves, minced
  • 7 slices apple-smoked bacon, cut into 1/4-inch pieces (about 1 1/3 cups)
  • 4 1/2 cups homemade or low-sodium store-bought chicken stock
  • 8 fresh sage leaves, plus more, coarsely chopped, for garnish
  • Coarse salt and freshly ground pepper


  1. Place beans in a large bowl, and cover with water by 2 inches. Loosely cover, and soak in the refrigerator overnight.

  2. Preheat oven to 375 degrees. Drain beans. Melt butter with oil in a large saucepan over medium-high heat. Reduce heat to medium, and add onion, garlic, and bacon. Cook, stirring occasionally, until bacon is translucent, 4 to 5 minutes.

  3. Stir in stock, beans, and sage. Bring to a boil; cover, and transfer to the oven. Bake until beans are tender, about 1 hour 45 minutes. Season with salt and pepper, and garnish with chopped sage.

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