Name: Pinto Beans With Mexican-Style Seasonings
Prep time: 15 min
Cook time: 4 min
Total time: 12 min
Ingredients: 1 pound dried pinto beans, rinsed; 2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®); ½ pound bacon, cut into 1/2-inch pieces; 1 yellow onion, chopped; 1 tablespoon chili powder, or to taste; 1 tablespoon ground cumin, or to taste; 1 ½ teaspoons garlic powder, or to taste; ½ bunch fresh cilantro, chopped; salt to taste

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.

Pinto Beans With Mexican-Style Seasonings

pinto beans,

(10 ounce) cans diced tomatoes with green chile peppers (such

bacon,

yellow onion, chopped

chili powder,

cumin,

garlic powder,

cilantro,

salt

Place pinto beans into a large pot and pour in enough water to cover by 2 to 3 inches. Let beans soak overnight.


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.


Stir cilantro and salt into bean mixture; simmer until beans are soft, about 1 more hour.


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 suggests that if you really want a creamy, smooth texture without mushy, gluey beans, you should brine them—that is, soak them in salt water—instead of letting them soak in the fridge in plain tap water.  Soak 1 pound beans 8 hours or overnight covered with 4 quarts water and 3 tbsp salt. On counter- not fridge. Drain, add fresh water. They come out sooo tasty and perfect. Thanks for the recipe.

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!!!! Excellent recipe. It was my first time making them!

This was good, AFTER I severely altered how it's made.  First, COOK the bacon (throwing bacon into boiling water just results in RUBBER).  Remove bacon from pan, saving fat.  Add all the dry spices and 2 chopped onions, NOT just one.  Cook all over medium heat.  You may need to add a bit of water so you can glaze the pan and get all the roasted spices to not stick...  THEN add these ingredients to your beans which soaked overnight.  Also, I didn't have the canned tomatoes with green chilies, but I did have a big jar of chunky salsa...which, if you read the ingredients are exactly the same.  The cooking and browning of the bacon, spices and onions really brings out the flavor 100 fold over just tossing them into the boiling water.

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.

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 you Lyndsay.

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 (use a non-sweet porter or stout). To cook the dish I browned the onions and bacon together. Then I threw in the beans and other ingredients except for the cilantro. I brought all the ingredients to a boil for a few minutes then reduced the heat and simmered for about 30 minutes. I threw the cilantro in towards the end. I'm sure the slow cook method is better and more authentic but in a crunch this was muy delicioso.

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 28oz can of Rotel and tablespoon and half of the spices and used fresh garlic cloves and the flavor was wonderful. I cooked in the crock pot on high for 7 hours warm the last hour. It was a bit soupy still at the five hour mark and I was nervous but they thickened up to a perfect consistency the last two hours. Everybody at our dinner party loved them and when I fixed up leftover plates for everyone to take home they all said to put some of those good beans on it.

Great recipe it's a keeper and the hit of the Mexican dinner party. Did saute the bacon onions with fresh garlic first. Added Mexican Oregano while sauteing along with the other spices brings out the nuttiness and flavor. Added two smoked ham hocks as well so I only added 1/4 Lb bacon. Used chicken broth as well with 2 Tbs of tomato paste.

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 of water. Added some leftover hamburger to it and an entire pack of bacon. When it was close to done stir fried up peppers with the onion and added it to individual bowls. Topped with Mexican cheese, salsa, and sour cream. Used tortilla chips to dip with. Outstanding. My youngest who has always refused to eat pinto beans ate a huge bowl. Definitely making this again!!

This was okay. It wasn't as flavourful as I would like and I couldn't really taste the bacon. Plus the beans were still kind of hard.

Pinto Beans With Mexican-Style Seasonings

Prep Time: 15 minutes

Cook Time: 4 hours

Total: 12 hours, 15 minutes

Servings: 8

Cost: $3.05 /serving

Author : Lyndsay

Ingredients

Instructions

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