Slightly spicy beans similar to those served as a side dish in authentic Mexican restaurants.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the beans in a large pot with enough water to cover by 3 to 4 inches, and bring to a boil. Remove from heat, and let sit 1 hour. Drain water. Pour in enough fresh water to cover beans by 3 to 4 inches, and bring to a boil. Reduce heat, cover, and simmer 1 hour.

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  • Place bacon in a skillet, and cook over medium high heat until evenly brown. Crumble bacon, and transfer, along with grease, to the pot with the beans. Continue to cook beans on low heat for 30 minutes.

  • Place the whole chile peppers into the pot, and continue cooking beans 1 hour, or until tender.

Nutrition Facts

158.9 calories; 10.2 g protein; 23 g carbohydrates; 6.9 mg cholesterol; 145.3 mg sodium. Full Nutrition

Reviews (39)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/27/2006
It really is easier to just not change the water again but you might get a slightly less appealing looking broth. The other thing is that these are not "refried beans" so if that's what you are looking for you wont get with this recipe. One suggestion though (from a Mexican) follow these directions as they are. Once you have your cooked beans take a skillet and pour some oil (maybe about 1/4 cup) heat the oil and take beans from the pot (drain the liquid first) and fry them in the oil. Mash them up while they are frying. You could also stir in some milk for a creamier texture. Read More
(153)

Most helpful critical review

Rating: 3 stars
01/17/2008
I enjoyed it the first time doing exactly what the recipe called for but I loved it the second time when I added onions jalapeno garlic diced tomatoes cummin cilantro chili powder and a copious amount of sea salt. It's a great recipe for starting out and finding what else you might want to add. Don't forget to soak your beans! Read More
(83)
46 Ratings
  • 5 star values: 21
  • 4 star values: 14
  • 3 star values: 4
  • 2 star values: 5
  • 1 star values: 2
Rating: 5 stars
06/27/2006
It really is easier to just not change the water again but you might get a slightly less appealing looking broth. The other thing is that these are not "refried beans" so if that's what you are looking for you wont get with this recipe. One suggestion though (from a Mexican) follow these directions as they are. Once you have your cooked beans take a skillet and pour some oil (maybe about 1/4 cup) heat the oil and take beans from the pot (drain the liquid first) and fry them in the oil. Mash them up while they are frying. You could also stir in some milk for a creamier texture. Read More
(153)
Rating: 5 stars
06/27/2006
It really is easier to just not change the water again but you might get a slightly less appealing looking broth. The other thing is that these are not "refried beans" so if that's what you are looking for you wont get with this recipe. One suggestion though (from a Mexican) follow these directions as they are. Once you have your cooked beans take a skillet and pour some oil (maybe about 1/4 cup) heat the oil and take beans from the pot (drain the liquid first) and fry them in the oil. Mash them up while they are frying. You could also stir in some milk for a creamier texture. Read More
(153)
Rating: 4 stars
12/11/2005
The first time out I made them as per the recipe. They were ok. Second time I added some chopped onions diced tomatoes cilantro and salt and pepper to taste. Much better... Read More
(140)
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Rating: 3 stars
01/17/2008
I enjoyed it the first time doing exactly what the recipe called for but I loved it the second time when I added onions jalapeno garlic diced tomatoes cummin cilantro chili powder and a copious amount of sea salt. It's a great recipe for starting out and finding what else you might want to add. Don't forget to soak your beans! Read More
(83)
Rating: 5 stars
01/31/2004
My family loves this dish! My husband is Hispanic and he loves beans served this way. Even my mom in the South thinks it's wonderful. They're easy to serve as refried beans as well. Just heat oil in a pan add beans and mash with a wooden spoon as they cook. Ready in about five minutes! Read More
(45)
Rating: 4 stars
01/18/2007
Great start to the guaracho beans like at the Mexican Restaurant and I've tried to duplicate at home. Add onions to the first cooking some cumin and some garlic. At the last few minutes add fresh cilantro. Delicious side dish without all the added fat to refry them. Read More
(31)
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Rating: 2 stars
10/03/2004
I thought these were very bland. I couldn't taste the flavor of the peppers at all and they needed A LOT of salt. I also thought there was too much water. It diluted the flavor. Read More
(18)
Rating: 5 stars
03/04/2009
They're beans! They are supposed to be somewhat bland - they are a side dish to compliment the other items in your meal. This is not a soup recipe. The only thing I change is when adding the water the second time - add one whole beer. Any beer but a medium ale is really good. Not all beans taste good cooked with beer but I think it really makes pinto's great. Another trick you can try covering and cooking them in a 350 degree oven instead of the stove top. For some reason the all around heat makes the texture better than the stove top. Read More
(17)
Rating: 5 stars
04/29/2007
Simple and delicious! This is how my grandmother used to make them for me and cornbread goes great with them. Read More
(15)
Rating: 5 stars
11/18/2009
the reason you drain the first water is so your beans won't give you GAS!!! Read More
(12)