Mexican Beans

Mexican Beans

47 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    4 h
  • Ready In

    4 h 20 m
Recipe by  sheilamichael

“Wonderful Mexican beans to serve as a side dish with your meal.”

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Adjust Servings

Original recipe yields 24 servings



  1. 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.
  2. 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.
  3. Stir bacon and onion mixture into the beans, and continue cooking for 1 hour, or until beans are soft.

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Reviews (47)

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Loved this recipe. Made some changes and they tasted like the restaurant ranchero beans. I presoaked the beans by putting them in hot water and letting them sit while we went to church (I actually goofed and threw 1/2 pinto beans and 1/2 blackeyed peas by mistake, but it turned out great!) When I got home around 2ish, I transferred them (with their liquid) to the crockpot. I added 1 tsp cumin, 1 tsp chili powder, 1 tsp garlic powder and 1 tsp bacon grease (didn't have bacon). I let this cook for a couple of hours and then added a large handful of fresh chopped cilantro. (I didn't use the jalapeno or tomato.) I added salt (about 1/2 to 1 Tbl)to taste near the end of cooking time. It took about 4 hrs to get a great tasting bean with some juice. You could drain and mash (I "mash" in the blender with some liquid) to get refried beans - might try that with some leftovers, if there is some! Great recipe! Did cut in half though!



These were very good and easy..I cut the recipe in half since it was serving for 24..made plenty for 8-12 people. Also I soaked dry beans overnight and then cooked in crockpot with all ingredients all the next day adding a teaspoon and 1/2 of cumin which I think gave it more flavor..seemed a bit bland without...they were great..a keeper!



Was really hungry for a warm pot of beans and this did it! Had no fresh tomato so put in a can of diced with green chilie. Also soften up a couple of cloves of minced garlic with the onion, jalapeno and bacon. These were seasoned just right!

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Amount Per Serving (24 total)

  • Calories
  • 221 cal
  • 11%
  • Fat
  • 9 g
  • 14%
  • Carbs
  • 24.5 g
  • 8%
  • Protein
  • 10.5 g
  • 21%
  • Cholesterol
  • 13 mg
  • 4%
  • Sodium
  • 167 mg
  • 7%

Based on a 2,000 calorie diet



previous recipe:

Refried Beans Without the Refry


next recipe:

Shortcut Refried Beans