Mexican Beans

Mexican Beans

47
sheilamichael 2

"Wonderful Mexican beans to serve as a side dish with your meal."
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Ingredients

4 h 20 m servings 221 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 221 kcal
  • 11%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 24.5g
  • 8%
  • Protein:
  • 10.5 g
  • 21%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 167 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Combine beans and water in a large pot. Bring to a boil, reduce heat, and simmer for 3 hours. Add more water if necessary while beans are cooking.
  2. In a large skillet, cook bacon over medium heat until it is beginning to brown. Stir in onion, and continue cooking until onion is tender. Stir in tomato, and jalapeno, and cook for 2 to 3 minutes. Remove from heat, and stir in cilantro.
  3. Stir bacon and onion mixture into the beans, and continue cooking for 1 hour, or until beans are soft.

Reviews

47
  1. 70 Ratings

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Most helpful positive review

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 actu...

Most helpful critical review

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 ...

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 actu...

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 ingredie...

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, ja...

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 t...

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....

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 me...

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 ...

My husband called these beans "southwest" style, rather than Mexican, but he loved them. He did suggest using a smoked hamhock rather than bacon. Very tasty without being too spicy for "northe...

OMG!!!!!!! What a FANTASTIC recipe! I have been trying to master this style of beans for a decade and thanks to this recipe, I finally have! I made as written (as in I didn't omit anything), ...