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Mexican Pinto Beans
SUBMITTED BY:
LAGIRL
"Slightly spicy beans similar to those served as a side dish in authentic Mexican restaurants."
RECIPE RATING:
Read Reviews
(20)
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PREP TIME
15 Min
COOK TIME
2 Hrs 45 Min
READY IN
4 Hrs
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 pound dry pinto beans
1/2 pound bacon
4 serrano peppers
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DIRECTIONS
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.
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.
Place the whole chile peppers into the pot, and continue cooking beans 1 hour, or until tender.
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REVIEWS
Reviewed on Dec. 11, 2005 by
TIAMARIE10
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TIAMARIE10
Dec. 11, 2005
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...
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21 users found this review helpful
The first time out I made them as per the recipe. They were ok. Second time, I added some...
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Reviewed on Jun. 27, 2006 by
GABESGIRL
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GABESGIRL
Jun. 27, 2006
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 are looking for you wont get with this recipe. One suggestion though (from a Mexican), follow these directions as they are. Once you have your cooked beans, take a skillet and pour some oil (maybe about 1/4 cup) heat the oil and take beans from the pot (drain the liquid first) and fry them in the oil. Mash them up while they are frying. You could also stir in some milk for a creamier texture.
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18 users found this review helpful
It really is easier to just not change the water again, but you might get a slightly less...
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Reviewed on Jan. 31, 2004 by
LAGIRL
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LAGIRL
Jan. 31, 2004
My family loves this dish! My husband is Hispanic and he loves beans served this way. Even my mom, in the South, thinks it's wonderful. They're easy to serve as refried beans as well. Just heat oil in a pan, add beans and mash with a wooden spoon as they cook. Ready in about five minutes!
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16 users found this review helpful
My family loves this dish! My husband is Hispanic and he loves beans served this way. Even my...
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Reviewed on Jan. 16, 2008 by
Mr. Treves' Headcheese
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Mr. Treves' Headcheese
Jan. 16, 2008
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 copious amount of sea salt. It's a great recipe for starting out and finding what else you might want to add. Don't forget to soak your beans!
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8 users found this review helpful
I enjoyed it the first time, doing exactly what the recipe called for, but I loved it the...
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Reviewed on Oct. 3, 2004 by
MANDI-O
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MANDI-O
Oct. 3, 2004
I thought these were very bland. I couldn't taste the flavor of the peppers at all and they needed A LOT of salt. I also thought there was too much water. It diluted the flavor.
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7 users found this review helpful
I thought these were very bland. I couldn't taste the flavor of the peppers at all and they...
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Reviewed on Apr. 29, 2007 by Jennifer
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Jennifer
Apr. 29, 2007
Simple and delicious! This is how my grandmother used to make them for me, and cornbread goes great with them.
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5 users found this review helpful
Simple and delicious! This is how my grandmother used to make them for me, and cornbread goes...
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Reviewed on Jan. 17, 2007 by NANCY28
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NANCY28
Jan. 17, 2007
Great start to the guaracho beans like at the Mexican Restaurant and I've tried to duplicate at home. Add onions to the first cooking, some cumin, and some garlic. At the last few minutes , add fresh cilantro. Delicious side dish without all the added fat to refry them.
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5 users found this review helpful
Great start to the guaracho beans like at the Mexican Restaurant and I've tried to duplicate...
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Reviewed on Apr. 15, 2004 by
Wilemon
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Wilemon
Apr. 15, 2004
I ended up adding an onion, garlic salt, and other spices.
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5 users found this review helpful
I ended up adding an onion, garlic salt, and other spices.
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Reviewed on Aug. 20, 2006 by
KimsFrontPorch
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KimsFrontPorch
Aug. 20, 2006
This is a pretty good soup recipe. It's very similar to the way my mom makes them. But faster with the "quick soak" method.
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4 users found this review helpful
This is a pretty good soup recipe. It's very similar to the way my mom makes them. But faster...
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Reviewed on Nov. 27, 2007 by
IMATECHGIRL
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IMATECHGIRL
Nov. 27, 2007
I didn't like this much at all. My husband thought they were ok but they taste more like ham hock & beans that Mexican beans. I put in bacon, onion, garlic, tomatoes and chopped jalapeno along with the serano peppers. It wasn't terribly flavorful and not remotely spicy, even with all of that. Also I don't think the beans should cook so long, mine began to fall apart. I wonder if they lost some of their flavor from cooking so long.
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2 users found this review helpful
I didn't like this much at all. My husband thought they were ok but they taste more like ham...