Pinto Beans With Mexican-Style Seasonings

  • Recipe By
  • Published Oct 3rd
  • Ready In12h 15m
  • Servings8
  • Calories267
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 Ingredients

The following are the ingredients needed to make delicious Pinto Beans With Mexican-Style Seasonings for 8 servings:

  • 1 pound dried pinto beans, rinsed
  • 2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
  • 1/2 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 1/2 teaspoons garlic powder, or to taste
  • 1/2 bunch fresh cilantro, chopped
  • salt to taste

Pinto Beans With Mexican-Style Seasonings Cooking Instructions

  • Prep15m
  • Cook4h
  • Ready In12h 15m

To cook Pinto Beans With Mexican-Style Seasonings, you need about 15 minutes of preparation time. The time needed to cook this Pinto Beans With Mexican-Style Seasonings is about 4 hours , and you can serve your Pinto Beans With Mexican-Style Seasonings within 12 hours 15 minutes . The following are the steps to cook Pinto Beans With Mexican-Style Seasonings easily:

  1. 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. 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. 3 Stir cilantro and salt into bean mixture; simmer until beans are soft, about 1 more hour.

Notes

  • Partner Tip
  • Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving: 267 calories; 5.2 grams of fat; 40.9 grams of carbohydrates; 16.4 grams of protein; 10 milligrams of cholesterol; 510 milligrams of sodium.

  1. Sep 15th 2015

    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 ...

  2. Aug 10th 2014

    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, b ...

  3. Apr 29th 2014

    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 su ...

  4. Jan 2nd 2014

    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 inste ...

  5. Oct 13th 2013

    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 bee ...

  6. Oct 3rd 2013

    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! ...

  7. Sep 3rd 2013

    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 use ...

  8. Mar 10th 2013

    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.

  9. Feb 4th 2013

    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. ...