Photo: Lee Harrelson; Styling: Jan Gautro
Yield
4 cups

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.

How to Make It

Step 1

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.

Step 2

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

Chef's Notes

1994 Recipe Hall of Fame

Ratings & Reviews

chunobabe06's Review

pamsy10
April 11, 2010
I replaced the bell pepper with celery stalks (remove before serving) and added a jalapeno (seedless). It was great!!!

pamsy10's Review

RobertWMiller
January 16, 2010
These beans were great. They got rave reviews from everyone!!

Fooshees's Review

Fooshees
February 23, 2010
My whole family loves this recipe and we make it often with cornbread for an inexpensive dinner!

moundbill's keeper

chunobabe06
April 06, 2015
We loved this one just like it is. It's even better the next day. It's a keeper.