Mexican Pinto Beans

Mexican Pinto Beans Recipe
Photo: Lee Harrelson; Styling: Jan Gautro
Instead of soaking pinto beans overnight, use the quick soak method to make this Mexican side dish. Use a smokey thick-cut bacon for additional flavor. For more heat, add minced jalapeno.

Yield:

4 cups

Recipe from


Ingredients

1 cup dried pinto beans
3 cups reserved chicken broth
3 bacon slices, diced
1 small onion, chopped
1 small green bell pepper, chopped
2 teaspoons ground cumin
2 teaspoons chili powder
3/4 teaspoon salt
1/2 teaspoon pepper

Preparation

Sort and wash pinto beans; place in a large saucepan. Cover with water 2 inches above beans, and bring to a boil. Boil beans 1 minute. Cover, remove from heat, and let soak 1 hour. Drain.

Bring beans, broth, and remaining ingredients to a boil. Cover, reduce heat, and simmer 2 hours. Chill, if desired; reheat over medium heat.

Note:

1994 Recipe Hall of Fame

October 2000
My Notes

Only you will be able to view, print, and edit this note.

Add Note