Pinto Beans With Mexican-Style Seasonings

Pinto Beans With Mexican-Style Seasonings

53
Lyndsay 5

"Pinto beans are simmered with onion, tomatoes, chili powder, cumin and garlic. I love making these beans just because they make the whole house smell so good, and the longer they simmer the better they taste. You could add 1/2 can of beer to make 'borracho' beans. I personally taste-test throughout the entire cooking process and add extra seasoning as I feel it needs it. These beans could simmer all day long; just make sure they have plenty of water to keep the beans covered."

Ingredients

12 h 15 m servings 267 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 267 kcal
  • 13%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 40.9g
  • 13%
  • Protein:
  • 16.4 g
  • 33%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 558 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

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  1. Place pinto beans into a large pot and pour in enough water to cover by 2 to 3 inches. Let beans soak overnight.
  2. Drain beans, return to pot, and pour in fresh water to cover; add diced tomatoes, bacon, onion, chili powder, cumin, and garlic powder. Bring to a boil, reduce heat to low, and simmer for 3 hours.
  3. Stir cilantro and salt into bean mixture; simmer until beans are soft, about 1 more hour.
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Reviews

53
  1. 62 Ratings

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Excellent recipe. I used a fresh jalapeno in addition to the spices bc I like them spicy. I only had to cook them for 2½ hrs. I use this method for soaking beans...America's Test Kitchen suggest...

Excellent!!!!! I made them two different times and had friends from Mexico (from different parts of the country) who loved, loved these beans. They asked to take home some of the left overs!!!! ...

These are so good. Made the recipe exactly as written and was I happy. I will certainly make these again. Just the right amount of heat from the RO*TEL® diced tomatoes & green chilies. Thank yo...

excellent recipe! The only thing i changed was i used chicken broth instead of water and cooked the beans in a crock pot all day. Thanks for the great addition to my recipe collection.

I needed a double batch for a huge group, but only had a pound of dry black and dry pinto, so used both. I didn't double the bacon since I had homemade chicken broth in place of water. I used a ...

Great blend of spices and beans. I was short on time so I substituted 2 (15.25 ounce) cans each of prepared, lower sodium pinto beans and kidney beans. I also threw in a bottle of dark beer (u...

Thanks so much for this recipe I absolutely loved it and so did my family. My mother who is very picky asked if she could have the leftovers for her lunch. Today I made them with extra chili pow...

I just spent 30 minutes digging flabby bacon out of the pot, fried it up and threw it back in. Otherwise, yummy! 2 1/2 hours was perfect for the beans. I tasted it when I put the bacon back in a...

These were great. We left out the cilantro (didn't have any) and I did not put the onion in while it was cooking (hubs hates onions). Cooked all day in the crock pot with chicken broth instead o...