Recipe by sheilamichael
"Wonderful Mexican beans to serve as a side dish with your meal."
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dried pinto beans
2 1/2 quarts
bacon, coarsely chopped
ripe tomato, chopped
fresh jalapeno pepper, chopped
fresh cilantro, chopped
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!
I followed this recipe exactly and it came out bland. However, they look just like the charro beans at my favorite mexican restaurant and with a few seasonings next time, they will have a much better flavor I'm sure.
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!
Gave it 4 stars, because I had to add a bunch of seasoning to the mix. Added cumin (2 tsp), chili powder (1 tsp), and salt (2 tsp) and it was still a little bland. Then I added some homemade taco seasoning (2 T) and cayenne (1/2 tsp). DELICIOUS after the seasonings were added! This is a great building block recipe. You can spice up or down. Yummy!!!
OMG...these are SOOO good. I was in a bit of a hurry, checking side dish recipes to go with my carne asada tacos, at 4:00 pm on a Sunday. I happened, though, to have canned pintos in my pantry. I followed the recipe substituting the canned pintos. YUMMY! My sweetie loved them too!
IMO, anyone who bothers to soak their beans first is just wasting time! All I need is a few hours to cook them, on the weekend or after supper for the next day. There is one thing that is not mentioned, you need salt but not till After they have softened or they will not get soft. I use chicken bouillon. I season these beans with almost anything in the spice rack,bay leaves, smoked paprika, garlic, cumin,pepper,oregano. My hubby loves beans and would eat them every day. If you want to make Cowboy beans out of this, use a can of pickled jalapenos,chorizo,ham,bacon,tomato, cilantro. These are Great for a party! Garnish with sliced radishes, cheese and sour cream. Thank you sheilamichael for sharing this wonderful dish.
These are great - they taste like the beans at our neighborhood Mexican place. I trimmed most of the fat off of my bacon and added a little diced ham that needed to be used. I also left the lid off for the last hour, stirring occasionally, to thicken the 'sauce' a little. We added a little s & p, and some hot sauce when it was served. I halved this recipe this time - and wish I hadn't. Next time I'm going all the way so I can have some leftover. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 81
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