Mexican Pinto Beans

Mexican Pinto Beans

LAGIRL 31

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

4 h servings 159 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 159 kcal
  • 8%
  • Fat:
  • 3.2 g
  • 5%
  • Carbs:
  • 23g
  • 7%
  • Protein:
  • 10.2 g
  • 20%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 145 mg
  • 6%

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.

Directions

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  1. 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.
  2. 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.
  3. Place the whole chile peppers into the pot, and continue cooking beans 1 hour, or until tender.

Reviews

39
  1. 45 Ratings

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Most helpful positive review

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 a...

Most helpful critical review

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...

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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 a...

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...

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...

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 ...

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 , a...

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.

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 ...

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

the reason you drain the first water is so your beans won't give you GAS!!!

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