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

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Stir bacon and onion mixture into the beans, and continue cooking for 1 hour, or until beans are soft.

Nutrition Facts

221.4 calories; 10.5 g protein; 24.5 g carbohydrates; 12.9 mg cholesterol; 166.6 mg sodium. Full Nutrition

Reviews (63)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/02/2008
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 actually goofed and threw 1/2 pinto beans and 1/2 blackeyed peas by mistake, but it turned out great!) When I got home around 2ish, I transferred them (with their liquid) to the crockpot. I added 1 tsp cumin, 1 tsp chili powder, 1 tsp garlic powder and 1 tsp bacon grease (didn't have bacon). I let this cook for a couple of hours and then added a large handful of fresh chopped cilantro. (I didn't use the jalapeno or tomato.) I added salt (about 1/2 to 1 Tbl)to taste near the end of cooking time. It took about 4 hrs to get a great tasting bean with some juice. You could drain and mash (I "mash" in the blender with some liquid) to get refried beans - might try that with some leftovers, if there is some! Great recipe! Did cut in half though! Read More
(143)

Most helpful critical review

Rating: 3 stars
10/16/2011
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 better flavor I'm sure. Read More
(8)
88 Ratings
  • 5 star values: 47
  • 4 star values: 28
  • 3 star values: 10
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
06/01/2008
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 actually goofed and threw 1/2 pinto beans and 1/2 blackeyed peas by mistake, but it turned out great!) When I got home around 2ish, I transferred them (with their liquid) to the crockpot. I added 1 tsp cumin, 1 tsp chili powder, 1 tsp garlic powder and 1 tsp bacon grease (didn't have bacon). I let this cook for a couple of hours and then added a large handful of fresh chopped cilantro. (I didn't use the jalapeno or tomato.) I added salt (about 1/2 to 1 Tbl)to taste near the end of cooking time. It took about 4 hrs to get a great tasting bean with some juice. You could drain and mash (I "mash" in the blender with some liquid) to get refried beans - might try that with some leftovers, if there is some! Great recipe! Did cut in half though! Read More
(143)
Rating: 4 stars
10/18/2004
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 ingredients all the next day adding a teaspoon and 1/2 of cumin which I think gave it more flavor..seemed a bit bland without...they were great..a keeper! Read More
(117)
Rating: 4 stars
01/31/2007
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 jalapeno and bacon. These were seasoned just right! Read More
(67)
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Rating: 4 stars
10/27/2009
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 taco seasoning (2 T) and cayenne (1/2 tsp). DELICIOUS after the seasonings were added! This is a great building block recipe. You can spice up or down. Yummy!!! Read More
(37)
Rating: 5 stars
09/02/2011
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 mentioned you need salt but not till After they have softened or they will not get soft. I use chicken bouillon. I season these beans with almost anything in the spice rack bay leaves smoked paprika garlic cumin pepper oregano. My hubby loves beans and would eat them every day. If you want to make Cowboy beans out of this use a can of pickled jalapenos chorizo ham bacon tomato cilantro. These are Great for a party! Garnish with sliced radishes cheese and sour cream. Thank you sheilamichael for sharing this wonderful dish. Read More
(22)
Rating: 5 stars
05/11/2008
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. I followed the recipe substituting the canned pintos. YUMMY! My sweetie loved them too! Read More
(22)
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Rating: 4 stars
11/04/2008
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 off for the last hour stirring occasionally to thicken the 'sauce' a little. We added a little s & p and some hot sauce when it was served. I halved this recipe this time - and wish I hadn't. Next time I'm going all the way so I can have some leftover. Thanks! Read More
(15)
Rating: 5 stars
07/03/2006
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 "northerners". Read More
(13)
Rating: 5 stars
08/15/2012
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) but added 1 Tbsp cumin 1 tsp chile powder and garlic powder and my secret ingredient was 1 Tbsp of dried minced onion. The saltiness and potent flavor of the minced onion really pushed this dish over the top. I also briefly blended them in my food processor for a more "refried" consistency It also blends the flavors really well. Thanks so much for sharing the recipe it is a keeper!!!!!!! Read More
(11)
Rating: 3 stars
10/16/2011
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 better flavor I'm sure. Read More
(8)