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–+ servings
Benjamin

Easy Mexican Pinto Beans

Transform simple pinto beans into a flavorful, hearty dish with this Mexican-inspired recipe! Loaded with smoky bacon, tangy tomatoes, and a blend of bold spices, these beans are perfect as a main course, taco filling, or a side dish to your favorite meals. This one-pot wonder is easy to prepare and irresistibly delicious!
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 -8 servings
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 1 pound dried pinto beans rinsed
  • 4 cups water or as needed
  • 2 10-ounce cans diced tomatoes with green chile peppers (such as RO*TEL®)
  • ½ pound bacon cut into ½-inch pieces
  • 1 yellow onion chopped
  • 1 tablespoon chili powder or to taste
  • 1 tablespoon ground cumin or to taste
  • 1 ½ teaspoons garlic powder or to taste
  • ½ bunch fresh cilantro chopped
  • Salt to taste

Method
 

Prepare the Beans:
  1. Rinse the dried pinto beans thoroughly under cold water. Place them in a large pot and add enough water to cover by 2–3 inches. Let the beans soak overnight for the best results.
Drain and Add Fresh Water:
  1. After soaking, drain the beans and return them to the pot. Add fresh water to cover the beans by about 2 inches.
Add Flavorful Ingredients:
  1. Stir in the diced tomatoes with green chiles, chopped bacon, onion, chili powder, cumin, and garlic powder.
Simmer the Beans:
  1. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the beans simmer for 3 hours, stirring occasionally. Check the water level periodically and add more if needed to keep the beans submerged.
Season and Finish:
  1. Once the beans are tender, stir in the chopped cilantro and season with salt to taste. Let the beans simmer for another hour to allow the flavors to meld.
Serve and Enjoy:
  1. Serve the beans hot as a main dish with rice, or use them as a filling for tacos, burritos, or enchiladas.

Notes

  • Quick Soak Option: If you’re short on time, boil the beans for 1 minute, then let them soak for 1 hour before draining and continuing the recipe.
  • Vegetarian Option: Omit the bacon and add a teaspoon of smoked paprika for a plant-based version.
  • Spice it Up: For more heat, add a diced jalapeño or a pinch of cayenne pepper to the pot.
  • Storage: Store leftover beans in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

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