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.

Lyndsay
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place pinto beans into a large pot and pour in enough water to cover by 2 to 3 inches. Let beans soak overnight.

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  • 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.

  • Stir cilantro and salt into bean mixture; simmer until beans are soft, about 1 more hour.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

267 calories; 5.2 g total fat; 10 mg cholesterol; 510 mg sodium. 40.9 g carbohydrates; 16.4 g protein; Full Nutrition

Reviews (129)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/10/2014
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 suggests that if you really want a creamy, smooth texture without mushy, gluey beans, you should brine them—that is, soak them in salt water—instead of letting them soak in the fridge in plain tap water. Soak 1 pound beans 8 hours or overnight covered with 4 quarts water and 3 tbsp salt. On counter- not fridge. Drain, add fresh water. They come out sooo tasty and perfect. Thanks for the recipe. Read More
(245)

Most helpful critical review

Rating: 3 stars
03/08/2015
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. Read More
(2)
164 Ratings
  • 5 star values: 130
  • 4 star values: 29
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
10/10/2014
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 suggests that if you really want a creamy, smooth texture without mushy, gluey beans, you should brine them—that is, soak them in salt water—instead of letting them soak in the fridge in plain tap water. Soak 1 pound beans 8 hours or overnight covered with 4 quarts water and 3 tbsp salt. On counter- not fridge. Drain, add fresh water. They come out sooo tasty and perfect. Thanks for the recipe. Read More
(245)
Rating: 5 stars
10/10/2014
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 suggests that if you really want a creamy, smooth texture without mushy, gluey beans, you should brine them—that is, soak them in salt water—instead of letting them soak in the fridge in plain tap water. Soak 1 pound beans 8 hours or overnight covered with 4 quarts water and 3 tbsp salt. On counter- not fridge. Drain, add fresh water. They come out sooo tasty and perfect. Thanks for the recipe. Read More
(245)
Rating: 5 stars
10/04/2013
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!!!! Excellent recipe. It was my first time making them! Read More
(60)
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Rating: 4 stars
09/15/2015
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 spices and 2 chopped onions, NOT just one. Cook all over medium heat. You may need to add a bit of water so you can glaze the pan and get all the roasted spices to not stick... THEN add these ingredients to your beans which soaked overnight. Also, I didn't have the canned tomatoes with green chilies, but I did have a big jar of chunky salsa...which, if you read the ingredients are exactly the same. The cooking and browning of the bacon, spices and onions really brings out the flavor 100 fold over just tossing them into the boiling water. Read More
(51)
Rating: 5 stars
02/04/2013
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 you Lyndsay. Read More
(30)
Rating: 5 stars
03/10/2013
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. Read More
(29)
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Rating: 5 stars
10/13/2013
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 (use a non-sweet porter or stout). To cook the dish I browned the onions and bacon together. Then I threw in the beans and other ingredients except for the cilantro. I brought all the ingredients to a boil for a few minutes then reduced the heat and simmered for about 30 minutes. I threw the cilantro in towards the end. I'm sure the slow cook method is better and more authentic but in a crunch this was muy delicioso. Read More
(26)
Rating: 5 stars
09/03/2013
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 28oz can of Rotel and tablespoon and half of the spices and used fresh garlic cloves and the flavor was wonderful. I cooked in the crock pot on high for 7 hours warm the last hour. It was a bit soupy still at the five hour mark and I was nervous but they thickened up to a perfect consistency the last two hours. Everybody at our dinner party loved them and when I fixed up leftover plates for everyone to take home they all said to put some of those good beans on it. Read More
(20)
Rating: 5 stars
08/10/2014
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 brings out the nuttiness and flavor. Added two smoked ham hocks as well so I only added 1/4 Lb bacon. Used chicken broth as well with 2 Tbs of tomato paste. Read More
(12)
Rating: 5 stars
01/02/2014
These were great. We left out the cilantro (didn't have any) and I did not put the onion in while it was cooking (hubs hates onions). Cooked all day in the crock pot with chicken broth instead of water. Added some leftover hamburger to it and an entire pack of bacon. When it was close to done stir fried up peppers with the onion and added it to individual bowls. Topped with Mexican cheese salsa and sour cream. Used tortilla chips to dip with. Outstanding. My youngest who has always refused to eat pinto beans ate a huge bowl. Definitely making this again!! Read More
(9)
Rating: 3 stars
03/08/2015
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. Read More
(2)