Proud Sponsors of Chef Troy
"As one of our most recognizable culinary personas, whose impact on our city's culinary scene is difficult to miss, Chef Troy has been voted as one of the Top Five Chefs in Charlotte, NC for the second year in a row!"-Creative Loafing 2013 & 2014

Baked Pinto Beans

  • 6 Strips-Smoked Bacon-cut into thin strips
  • ¼ Cup-Onion-fine dice
  • 2 Each-Garlic Cloves-smashed into a paste
  • ¼ Cup-Poblano Pepper-deseeded, fine dice (or jalapeno pepper)
  • 1-30 Ounce Can-Tomato Puree
  • 1 Cup-Ketchup
  • 2 Tablespoons-Yellow Mustard
  • 2 Tablespoons-Molasses
  • ¼ Cup-Brown Sugar
  • 2 Tablespoons-Apple Cider Vinegar
  • 3-16 Cans-Pinto Beans-drained
  • To Taste-Kosher Salt/Black Pepper/Red Pepper Flakes


  1. Preheat oven to 325 degrees.
  2. Warm heavy bottom pot/Dutch Oven over medium heat and add bacon.
  3. Cook until bacon starts to get crispy, about 3 minutes, stirring frequently.
  4. Add onion, garlic, poblano and cook to soften, about 3 minutes, stirring frequently.
  5. Add tomato puree, ketchup, molasses, sugar, vinegar and stir to combine.
  6. Bring up to a simmer, add the pinto beans, season and stir to combine.
  7. Cover and place in oven for 45 minutes.
  8. Remove lid and cook another 15 to desired thickness.