El Pollo Loco Mexican Beans

"From the El Pollo Loco restaurant, these beans are simple and tasty as a sidedish to a Mexican meal."
photo by Muffin Goddess photo by Muffin Goddess
photo by Muffin Goddess
photo by loof751 photo by loof751
photo by teresas photo by teresas
photo by looneytunesfan photo by looneytunesfan
Ready In:




  • Heat oil and whole chile in sauce pan.
  • When chile is tender, add ground chiles, beans and water. Stir well. Bring to a boil, reduce heat and simmer 10 to 15 minutes.

Questions & Replies

  1. Hello, has anyone used Extra Virgin Olive Oil in replace of Vegetable & or Corn Oil in the recipe of the El Pollo Beans?? Olive Oil seems heavier but healthier. Irene
  2. Does Pollo Loco really use canned pintos? Seems using dry beans would be much cheaper.


  1. These were some kicky beanies, lol! Great (and super-simple) way to dress up canned pintos. I used some smoked serrano chile powder for this. BTW, these made awesome refrieds, too -- spicy and so creamy. Thanks for posting! Made for The Honeys for ZWT8
  2. Great charro beans! Fairly spicy with a nice texture. I did drain my beans before adding the water and they came out great. Enjoyed these - thanks for sharing the recipe! Made for ZWT8, Chefs gone WILD!
  3. Yum! I don't know that we've ever had EPL in Washington, so I've never tried the original. This however, was wonderful, and very easy to make. The only change I might consider is to add some garlic and onion, both of which complement beans beautifully. Made for ZWT8.
  4. This recipe is very close to the one we used in the EPL restaurants.
  5. I live in Idaho now and we don't have El Pollo Loco here, I really don't miss much about Ca expect the weater and Pollo Loco!! We made the beans last night for a party and they taste JUST like El Pollo Loco beans YAY...................... Thank you for the recipe : )


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