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Pinto Beans With Mexican-Style Seasonings

Rated as 4.75 out of 5 Stars
11

"Pinto beans are simmered with onion, tomatoes, chili powder, cumin and garlic. I love making these beans just because they make the whole house smell so good, and the longer they simmer the better they taste. You could add 1/2 can of beer to make 'borracho' beans. I personally taste-test throughout the entire cooking process and add extra seasoning as I feel it needs it. These beans could simmer all day long; just make sure they have plenty of water to keep the beans covered."
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Ingredients

12 h 15 m servings 267
Original recipe yields 8 servings

Directions

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  1. Place pinto beans into a large pot and pour in enough water to cover by 2 to 3 inches. Let beans soak overnight.
  2. Drain beans, return to pot, and pour in fresh water to cover; add diced tomatoes, bacon, onion, chili powder, cumin, and garlic powder. Bring to a boil, reduce heat to low, and simmer for 3 hours.
  3. Stir cilantro and salt into bean mixture; simmer until beans are soft, about 1 more hour.

Nutrition Facts


Per Serving: 267 calories; 5.2 40.9 16.4 10 510 Full nutrition

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Reviews

Read all reviews 101
  1. 130 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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Most helpful positive review

Excellent recipe. I used a fresh jalapeno in addition to the spices bc I like them spicy. I only had to cook them for 2½ hrs. I use this method for soaking beans...America's Test Kitchen suggest...

Most helpful critical review

This was okay. It wasn't as flavourful as I would like, and I couldn't really taste the bacon. Plus the beans were still kind of hard.

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Excellent recipe. I used a fresh jalapeno in addition to the spices bc I like them spicy. I only had to cook them for 2½ hrs. I use this method for soaking beans...America's Test Kitchen suggest...

Excellent!!!!! I made them two different times and had friends from Mexico (from different parts of the country) who loved, loved these beans. They asked to take home some of the left overs!!!! ...

These are so good. Made the recipe exactly as written and was I happy. I will certainly make these again. Just the right amount of heat from the RO*TEL® diced tomatoes & green chilies. Thank yo...

This was good, AFTER I severely altered how it's made. First, COOK the bacon (throwing bacon into boiling water just results in RUBBER). Remove bacon from pan, saving fat. Add all the dry spi...

excellent recipe! The only thing i changed was i used chicken broth instead of water and cooked the beans in a crock pot all day. Thanks for the great addition to my recipe collection.

Great blend of spices and beans. I was short on time so I substituted 2 (15.25 ounce) cans each of prepared, lower sodium pinto beans and kidney beans. I also threw in a bottle of dark beer (u...

I needed a double batch for a huge group, but only had a pound of dry black and dry pinto, so used both. I didn't double the bacon since I had homemade chicken broth in place of water. I used a ...

Great recipe it's a keeper and the hit of the Mexican dinner party. Did saute the bacon, onions with fresh garlic first. Added Mexican Oregano while sauteing along with the other spices, bring...

The beans came out so wonderful my fiance said he needed more and wanted to make bean burritos all week! I didn't have any bacon on hand, so I used pork chorizo instead and wow it worked magical...