Mexican Beans recipe

All Recipes Side Dish Beans and Peas

Ingredients

2 pounds dried pinto beans
2 ½ quarts water
1 pound bacon, coarsely chopped
1 medium onion, chopped
1 medium ripe tomato, chopped
1 fresh jalapeno pepper, chopped
1 bunch fresh cilantro, chopped

Nutrition Info

221.4 calories
carbohydrate: 24.5 g
cholesterol: 12.9 mg
fat: 9 g
fiber: 6.1 g
protein: 10.5 g
saturatedFat: 2.9 g
servingSize: -
sodium: 166.6 mg
sugar: 1.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

24 servings

Recipe Note

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

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