Mexican Pinto Beans

Mexican Pinto Beans

39
LAGIRL 28

"Slightly spicy beans similar to those served as a side dish in authentic Mexican restaurants."

Ingredients

4 h {{adjustedServings}} servings 159 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 159 kcal
  • 8%
  • Fat:
  • 3.2 g
  • 5%
  • Carbs:
  • 23g
  • 7%
  • Protein:
  • 10.2 g
  • 20%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 145 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. Place the beans in a large pot with enough water to cover by 3 to 4 inches, and bring to a boil. Remove from heat, and let sit 1 hour. Drain water. Pour in enough fresh water to cover beans by 3 to 4 inches, and bring to a boil. Reduce heat, cover, and simmer 1 hour.
  2. Place bacon in a skillet, and cook over medium high heat until evenly brown. Crumble bacon, and transfer, along with grease, to the pot with the beans. Continue to cook beans on low heat for 30 minutes.
  3. Place the whole chile peppers into the pot, and continue cooking beans 1 hour, or until tender.
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Reviews

39
  1. 45 Ratings

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It really is easier to just not change the water again, but you might get a slightly less appealing looking broth. The other thing is that these are not "refried beans", so if that's what you a...

The first time out I made them as per the recipe. They were ok. Second time, I added some chopped onions, diced tomatoes cilantro and salt and pepper to taste. Much better...

I enjoyed it the first time, doing exactly what the recipe called for, but I loved it the second time when I added onions, jalapeno, garlic, diced tomatoes, cummin, cilantro, chili powder, and a...