Mexican Pinto Beans

Mexican Pinto BeansRecipe
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.


4 cups

Recipe from

Southern Living


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


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.


1994 Recipe Hall of Fame