Prep 20 mins
Cook 3 hrs
Mexican style beans with the most delicious broth. I never bother to soak these beans, or pour off the first boil of water. This is the way we've cooked Mexican beans in my family for generations. But, if you're a stickler for bean ritual, feel free to presoak, et cetera, to your heart's content.
- 1 lb pinto beans
- 1 cup tomatoes, diced (canned works fine, pour in the juice)
- 1⁄2 lb bacon, diced
- 1 cup onion, diced
- 1⁄2 cup cilantro leaf, chopped
- 1 -2 jalapeno pepper, whole
- 4 teaspoons salt
- 1 teaspoon pepper
- Sort the beans, toss out all the rocks and imperfect beans. Rinse beans and place in a pot. Cover with water 2 inches above beans. Bring to a boil. Reduce heat and simmer, covered for 1 1/2 hours, adding water if needed.
- Add remaining ingredients, making sure water covers everything. Simmer about 1 1/2 hours.
- Taste the beans and broth together in a spoon. If it is not spicy enough for you, dice the jalapeño or add a few drops of Tobasco to taste.
- Serve in a cup or bowl.
I just tried this recipe due to a love of the Ranchero Beans served at my favorite Mexican restaurant. Excellent balance and blending of favors. Followed the recipe as given and enjoyed! This will make entrance into my family cookbook.