Skip to main content New<> this month
Get the Allrecipes magazine

Mexican Pinto Beans

Rated as 4.02 out of 5 Stars
60

"Slightly spicy beans similar to those served as a side dish in authentic Mexican restaurants."
Added to shopping list. Go to shopping list.

Ingredients

4 h servings 159
Original recipe yields 12 servings

Directions

{{model.addEditText}} Print
  1. 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.
  2. 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.
  3. Place the whole chile peppers into the pot, and continue cooking beans 1 hour, or until tender.

Nutrition Facts


Per Serving: 159 calories; 3.2 23 10.2 7 145 Full nutrition

Explore more

Reviews

Read all reviews 39
  1. 45 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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 a...

Most helpful critical review

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...

Most helpful
Most positive
Least positive
Newest

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 a...

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...

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...

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 ...

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 , a...

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.

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 ...

Simple and delicious! This is how my grandmother used to make them for me, and cornbread goes great with them.

the reason you drain the first water is so your beans won't give you GAS!!!