Tex Mex Pinto Beans

READY IN: 6hrs 20mins
Recipe by Angel91805

These are so yummy! I got this recipe somewhere on the internet years ago and have tweaked it a bit. These freeze really wonderfully, so make extras! Even my Mexican Sister in Law has asked for this recipe and uses it herself!

Top Review by bpixley

These were great!<br/>I used 2 seeded jalapeno peppers (I was afraid of it being too spicy) and it had nice hint of spice. Next time I may use 3.<br/><br/>I used 1 pound of minced ham instead of the salt pork.<br/><br/>Gave some to my neighbor who said that they were SO good he wasn't going to share any with his wife.<br/><br/>Very good! Definitely will make these again and the recipe is going into my keeper book!<br/><br/>Nice going Angel! Thank you for sharing!

Ingredients Nutrition


  1. Soak beans overnight covered w/ water. In the morning, drain off the water.
  2. Mix all ingredients together in pot, cover with water by about 1 inch and bring to a boil.
  3. Once boiling, turn to low and let cook all day or until beans are tender.
  4. Check and stir often, adding water as necessary.
  5. You can split between two crockpots and cook on high 6-7 hours or on low all day. Be warned that the juices will not be as thick as if you cooked it on the stove.

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