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Mexican Beans

Rated as 4.35 out of 5 Stars

"Wonderful Mexican beans to serve as a side dish with your meal."
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Ingredients

4 h 20 m servings 221 cals
Original recipe yields 24 servings

Directions

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  1. Combine beans and water in a large pot. Bring to a boil, reduce heat, and simmer for 3 hours. Add more water if necessary while beans are cooking.
  2. In a large skillet, cook bacon over medium heat until it is beginning to brown. Stir in onion, and continue cooking until onion is tender. Stir in tomato, and jalapeno, and cook for 2 to 3 minutes. Remove from heat, and stir in cilantro.
  3. Stir bacon and onion mixture into the beans, and continue cooking for 1 hour, or until beans are soft.

Nutrition Facts


Per Serving: 221 calories; 9 g fat; 24.5 g carbohydrates; 10.5 g protein; 13 mg cholesterol; 167 mg sodium. Full nutrition

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Reviews

Read all reviews 59
  1. 84 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

Loved this recipe. Made some changes and they tasted like the restaurant ranchero beans. I presoaked the beans by putting them in hot water and letting them sit while we went to church (I actu...

Most helpful critical review

I followed this recipe exactly and it came out bland. However, they look just like the charro beans at my favorite mexican restaurant and with a few seasonings next time, they will have a much ...

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Loved this recipe. Made some changes and they tasted like the restaurant ranchero beans. I presoaked the beans by putting them in hot water and letting them sit while we went to church (I actu...

These were very good and easy..I cut the recipe in half since it was serving for 24..made plenty for 8-12 people. Also I soaked dry beans overnight and then cooked in crockpot with all ingredie...

Was really hungry for a warm pot of beans and this did it! Had no fresh tomato so put in a can of diced with green chilie. Also soften up a couple of cloves of minced garlic with the onion, ja...

Gave it 4 stars, because I had to add a bunch of seasoning to the mix. Added cumin (2 tsp), chili powder (1 tsp), and salt (2 tsp) and it was still a little bland. Then I added some homemade t...

IMO, anyone who bothers to soak their beans first is just wasting time! All I need is a few hours to cook them, on the weekend or after supper for the next day. There is one thing that is not me...

OMG...these are SOOO good. I was in a bit of a hurry, checking side dish recipes to go with my carne asada tacos, at 4:00 pm on a Sunday. I happened, though, to have canned pintos in my pantry....

These are great - they taste like the beans at our neighborhood Mexican place. I trimmed most of the fat off of my bacon and added a little diced ham that needed to be used. I also left the lid ...

My husband called these beans "southwest" style, rather than Mexican, but he loved them. He did suggest using a smoked hamhock rather than bacon. Very tasty without being too spicy for "northe...

OMG!!!!!!! What a FANTASTIC recipe! I have been trying to master this style of beans for a decade and thanks to this recipe, I finally have! I made as written (as in I didn't omit anything), ...