Fantastic Mexican beans are a wonderful side dish for your supper.
| Prep Time: | 20 mins |
| Cook Time: | 4 hrs |
| Total Time: | 4 hrs 20 mins |
| Servings: | 24 |
| Yield: | 24 servings |
Ingredients
- 2 pounds dried pinto beans
- 2 ½ quarts water
- 1 pound bacon, coarsely chopped
- 1 medium onion, chopped
- 1 medium ripe tomato, chopped
- 1 fresh jalapeno pepper, chopped
- 1 bunch fresh cilantro, chopped
Instructions
- Combine beans and water in a large pot. Bring to a boil, reduce heat, and simmer for 3 hours. Add more water if necessary while beans are cooking.
- In a large skillet, cook bacon over medium heat until it is beginning to brown. Stir in onion, and continue cooking until onion is tender. Stir in tomato, and jalapeno, and cook for 2 to 3 minutes. Remove from heat, and stir in cilantro.
- Stir bacon and onion mixture into the beans, and continue cooking for 1 hour, or until beans are soft.
Nutrition Facts
| Calories | 221 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 13 mg |
| Dietary Fiber | 6 g |
| Protein | 11 g |
| Saturated Fat | 3 g |
| Sodium | 167 mg |
| Sugars | 1 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Combine all sautéed items at the binging of cooking the beans it gives them a better flavor. Also, soak beans overnight in vegetable stock, the beans will absorb the flavor.
This was very good. I varied a little as I didn’t have any fresh Jalapeños, so I used some red, orange and yellow bell peppers, and some of my brother’s Candied Jalapeños, along with some of its juice. Also added a tsp of Cumin. I will make this again!!
I halved the recipe, but used a whole Roma tomato and a whole jalapeño, added 3 cloves minced garlic with the onions, and added a tsp of cumin and a tsp salt, based on other reviews. Delicious! Served 10, with leftovers for us to enjoy with Huevos Rancheros, etc. Yum!! I will make these again!
I did make some changes. This recipe doesn’t say anything about seasoning or salt. So I added Sally garlic salt And cumin
These beans are so good, even without the bacon or additional seasoning. The recipe states that 2 lbs of dried beans yields a serving for 24, so I halved the recipe, but it made such a small amount, I had to make another batch. Make more than you think you’ll need.
I have been making these twice a month for the two of us, freezing some and immediently eating some. Great for and with just about anything. Best bean and cheese burritos in the entire Los Estados Unidos are now made at our house! Super simple!
Super delicious… added garlic… will cut recipe in half next time
More like charro beans but really good. Cooking in the suggested chicken broth was a nice touch. We added garlic and will use more cilantro next time.
I agree with Pattycakes I also cook them in pressure cooker if i’m in a hurry.
Great recipe. Definitely need salt and garlic but other than that turned out great.
This was the 1st time I have cooked dry beans and it come out pretty well. I will continue to use this as a base recipe and tweak over time.
I scaled the recipe down to 3 servings and rather than adding bacon to the beans, I added a tbs of bacon grease. I also added a clove of garlic , salt and pepper. I did not add the onion, tomato, cilantro and jalapeno to the pot but served on the side to be added at everyone’s preference. Good basic recipe.
A nice recipe as is, but I added about 1 tbs of smoked paprika, 1 tsp of ground cumin and about 1/2 tsp of ground oregano. This is a great side dish that won’t overpower the main course like a traditional chili might.
Better WO cactus.
I added beef chorizo. First time making beans, it was good.
Hearty and flavorful. I didn’t add in the cilantro and I did tweak the recipe a bit… instead I diced one whole white onion, 1 whole green bell pepper (seeded), 1/2 fresh jalapeno (seeded) and caramelized them in olive oil first, then I added them into the beans in a crock-pot with chicken broth. I also threw in 2 small diced Roma tomatoes that had been sauteed in olive oil and oregano. Added them into the crockpot about 30 minutes before serving. Spices included: Fresh minced Garlic, onion powder, black pepper, salt to taste, 2 tsp chili powder. Absolutely Yummy! Next time I’ll garnish wish scallions, cheese, and sour cream.
the beans were delicious when it was done. it was like healthier beans other than one that you put sauce in it. i even had other Mexican side dishes tacos and rice. it was really really delicious. i want to make this in the future!
Really good beans, but I’ve got add, with the exception of cilantro, we’ve been making beans like this for as long as I can remember, and longer here in Tennessee. Still great beans,!!
The picture looks wonderful but mine weren’t very good following the recipe as written. I may try some of the suggestions in the reviews today to salvage them. I wonder if the taste I didn’t care for was the bacon I used. I think I will stick to ham hocks from now on like my mother always used. And not all my beans were tender without the over night soaking and I cooked them 2 hrs more than recommended. Very disappointed.
My husband’s side of the family is Mexican and they loved these beans. They kept asking how did you make these!? Great recipe, thank you!
Great recipe and agree with one reviewer that there’s no need to pre-soak, just wastes time. I used pretty much the same ingredients except I did not pre-cook the bacon and onion. Nope, I put in a few slices of raw bacon and the chopped onion when the beans started to get soft. I also chopped up some garlic and pepper and put that in. Did not use tomato at all; just not necessary to me. Also must keep on hand some salt to add to taste as it cooks. When said and done you WILL end up with genuine, authentic Mexican beans.