Mexican Pinto Beans


2 lbs pinto beans
3 quarts chicken stock(use our search engine for recipe)
1 large Spanish Onion, minced
1/4 lb of thick sliced bacon, diced
1 tbs of red chili puree (use our search engine for recipe) or 1 tbs chili powder
4 cloves garlic, minced
1 small bunch of cilantro, leaves and stems, chopped, reserve some for garnish
kosher salt and fresh cracked black pepper to taste
1 Serrano chili, seeded and minced
Water for soaking

The smell in a Mexican kitchen that is simmering these beans is incredible.They are savory,smooth and tender, seasoned with onions bacon, chilies and cilantro.

  • Soak the beans in cold water to cover for 8 hours or overnight.
  • Remove beans from water and rinse.
  • In a large sauce pan or stock pot, combine the beans,onions,garlic,bacon chili puree or powder.
  • Add 3 quarts of chicken stock and bring to a simmer, partially covered for 2 hours.
  • Add the Serrano’s and season with salt and pepper to taste.
  • Cook for another hour more until the beans are tender and the broth has thickened..
  • Add chopped cilantro and mix gently.
  • Serve at once.
  • Beans may be made a day in advance of using as their flavor improves upon resting.




2 min


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