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Pinto Beans – Mexican Spice Recipe


Pinto Beans – Mexican Spice Recipe


In this easy one-pot recipe, pinto beans are  simmered along with onions, tomatoes, a touch of chili powder, cumin and a hint of garlic, creating a comforting and delicious dish.


  • 1 pound dried pinto beans, rinsed
  • ½ pound bacon, cut into 1/2-inch pieces
  • 4 cups water or as needed
  • 2 10-ounce cans diced tomatoes with green chiles (as RO* TEL ®)
  • 1 large yellow onion, diced
  • 1 tablespoon chili powder, to taste
  • 1 tablespoon ground cumin, to taste
  • 1 ½ teaspoons garlic powder, to taste
  • ½ bunch fresh coriander, chopped
  • Season with salt.


1 In a large bowl, toss the rinsed pinto beans with enough water to cover them by 2 to 3 inches. Let the beans  soak overnight.


2.The next day, drain the beans and put them back in a large pot. Add fresh water to cover the beans followed by the diced tomatoes with green chilies, bacon bits, chopped onions, chili powder, cumin and garlic powder. Stir everything well.

  1. Bring the mixture to a boil over medium-high heat.Once boiling, lower the heat and let the beans simmer for about 3 hours. Remember to check on them occasionally, adding more water if necessary to keep them submerged.
  2. After 3 hours, mix in the chopped cilantro and salt to taste. Let the beans continue to simmer for about 1 more hour, or until they’re tender and reach your preferred consistency.5. If the bean mixture becomes too thick while cooking, simply add hot water 1 tablespoon (up to 1/4 cup) at a time until  desired consistency is reached.

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