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READY IN 4 hr

Mexican Pinto Beans

Read Reviews (39)

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

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Original recipe makes 12 servings Change Servings

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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PREP 15 mins
COOK 2 hrs 45 mins
READY IN 4 hrs

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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 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.

—GABESGIRL

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Most Helpful Critical Review

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!

—Elliott

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45 Ratings

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...

—TIAMARIE10

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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!

—LAGIRL

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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.

—NANCY28

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Oct 03, 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.

—MANDI-O

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Mar 04, 2009

They're beans! They are supposed to be somewhat bland - they are a side dish to compliment the other items in your meal. This is not a soup recipe. The only thing I change is when adding the water the second time - add one whole beer. Any beer, but a medium ale is really good. Not all beans taste good cooked with beer, but I think it really makes pinto's great. Another trick, you can try covering and cooking them in a 350 degree oven instead of the stove top. For some reason, the all around heat makes the texture better than the stove top.

—bullcitybob

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Apr 29, 2007

Simple and delicious! This is how my grandmother used to make them for me, and cornbread goes great with them.

—Jennifer

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Nutrition

Calories
159 kcal
8%

Carbohydrates
23 g
7%

Cholesterol
7 mg
2%

Fat
3.2 g
5%

Fiber
7.9 g
32%

Protein
10.2 g
20%

Sodium
145 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mexican Pinto Beans

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 159
Calories from Fat: 29

% Daily Value *
Total Fat 3.2g 5 %
Saturated Fat 1g 5 %
Cholesterol 7mg 2 %
Sodium 145mg 6 %
Potassium 421mg 12 %
Total Carbohydrates 23g 7 %
Dietary Fiber 7.9g 32 %
Protein 10.2g 20 %
Sugars 0.4g
Vitamin A < 1 %
Vitamin C 3 %
Calcium 5 %
Iron 19 %
Thiamin 21 %
Niacin 22 %
Vitamin B6 14 %
Magnesium 16 %
Folate 83 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.