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Photo: Lee Harrelson; Styling: Jan Gautro

Mexican Pinto Beans

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.

Southern Living OCTOBER 2000

  • Yield: 4 cups

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

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Mexican Pinto Beans recipe

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