Pinto Beans With Mexican-Style Seasonings recipe

All Recipes Side Dish Beans and Peas

Ingredients

1 pound dried pinto beans, rinsed
2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
½ pound bacon, cut into 1/2-inch pieces
1 yellow onion, chopped
1 tablespoon chili powder, or to taste
1 tablespoon ground cumin, or to taste
1 ½ teaspoons garlic powder, or to taste
½ bunch fresh cilantro, chopped
salt to taste

Nutrition Info

267 calories
carbohydrate: 40.9 g
cholesterol: 10.2 mg
fat: 5.2 g
fiber: 13.5 g
protein: 16.4 g
saturatedFat: 1.5 g
servingSize: -
sodium: 509.8 mg
sugar: 1.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place pinto beans into a large pot and pour in enough water to cover by 2 to 3 inches. Let beans soak overnight.

  2. Drain beans, return to pot, and pour in fresh water to cover, add diced tomatoes, bacon, onion, chili powder, cumin, and garlic powder. Bring to a boil, reduce heat to low, and simmer for 3 hours.

  3. Stir cilantro and salt into bean mixture, simmer until beans are soft, about 1 more hour.

Recipe Yield

8 servings

Recipe Note

Pinto beans are simmered with onion, tomatoes, chili powder, cumin and garlic. I love making these beans just because they make the whole house smell so good, and the longer they simmer the better they taste. You could add 1/2 can of beer to make 'borracho' beans. I personally taste-test throughout the entire cooking process and add extra seasoning as I feel it needs it. These beans could simmer all day long;just make sure they have plenty of water to keep the beans covered.

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