Pinto beans are slowly cooked to perfection with smoked bacon, jalapenos, and cilantro. This is an easy recipe I learned from my friend's grandmother in Nuevo Laredo, Mexico. This recipe can be adjusted to taste and is a dietary staple in south Texas. Great for barbecues and potlucks! Make sure the beans are covered by liquid at all times. The longer you cook it, the better it is. Serve with flour tortillas or as a side dish in bowls.

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Recipe Summary

prep:
10 mins
cook:
3 hrs 10 mins
total:
3 hrs 20 mins
Servings:
8
Yield:
8 servings
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Ingredients

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

Directions

Instructions Checklist
  • Pour pinto beans into the bottom of a big saucepan or soup pot. Add water, bacon, jalapenos, cilantro, and garlic and bring to a simmer, about 10 minutes. Pour in 1 can light beer when beans are warmed.

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  • Simmer beans, stirring every couple of minutes, until bacon has completely cooked down and beans begin to break, 3 to 6 hours total. Pour in remaining beer as needed when liquid has evaporated and beans aren't completely covered, roughly every 2 hours. Cover and keep warm until serving.

Nutrition Facts

176 calories; protein 8.2g; carbohydrates 21.5g; fat 4g; cholesterol 7.4mg; sodium 485mg. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 5 stars
06/08/2020
I used to put these in the slow cooker using Mexican pink beans except using country ham slices, they do not need salt that way Read More
(1)
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/08/2020
I used to put these in the slow cooker using Mexican pink beans except using country ham slices, they do not need salt that way Read More
(1)
Rating: 4 stars
04/07/2020
Loved this! 3 hours was plenty. Read More
(1)
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