Isva recipe archives header

Sous Vide Pinto Beans with Bacon Recipe

More Recipes • Beans Recipes • ISVA Sous Vide Recipe Collection Recipes
This post may contain affiliate links. Read more.
Written by Chef Eric Villegas
Beans square.png

This recipe is part of the collaboration between The ISVA and Amazing Food Made Easy. You can check out all the great content both sites have to offer.

Pinto beans are said to hail from Peru and a bit later from Latin America. Their beige-coloring with streaks of pinkish-brown make them look almost painted. This visual distinction is probably how the bean received its name, as pinto translates to paint in Spanish.

Bean cooks I'm sure are a bit shocked to see that this recipe calls for dried beans with no presoaking. Keep an open mind - this no-soak bean is not unique to the sous vide method as I've been making this type of bean conventionally for years in an old cast iron pot, my go to bean dish. Whether cozying up to a nice grilled steak, as a side dish for Chili con Carne or eaten warm with just a warm hunk of cornbread, these beans are delicious.

Beans wide.png

Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.

Sous Vide Pinto Beans with Bacon Recipe

  • Published: January 05, 2026
  • By Chef Eric Villegas
  • Prep Time: 10 Minutes
  • Total Time: 8 Hours
  • Cooks: 190°F/87°C for 6 - 8 hours
  • Serves: 4 - 6

Ingredients for Sous Vide Pinto Beans with Bacon

  • For the Beans

  • 8 ounces Rancho Gordo Pinto, Pinquito, Santa Maria or other similar beans, dry, cleaned and picked through
  • 1/2 pound bacon, thick sliced, coarsely chopped
  • 2 tablespoons Mexican oregano, dried
  • 2 large garlic cloves, peeled and crushed
  • 1/2 medium red onion , peeled and chopped
  • 3 cups water
  • 1 tablespoon kosher salt
Showcase banner display

Cooking Instructions for Sous Vide Pinto Beans with Bacon

For the Beans

Set the water bath to 190°F/87°C

Combine the beans, bacon, oregano, onion, garlic, water and salt to taste in an appropriately sized bag and vacuum seal (or use a Ziploc freezer bag and the water displacement method).

Carefully place the bag in the water bath of the SV and cook for 6-8 hours or until the beans are tender to your liking. If unsure, you can carefully pinch the bag and see if the beans are tender - OR, you can leave the open bag draped over the edge of your sous vide bath so you can taste as you go.

Use the bean immediately or chill the bag thoroughly and refrigerate until needed.

Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.

Like this?
Have questions or comments about it?
Let me know in the article comments below or on Facebook!
Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!
Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.
placeholder image

Cookie Consent

This website uses cookies or similar technologies, to enhance your browsing experience and provide personalized recommendations. By continuing to use our website, you agree to our Privacy Policy