Texas Pinto Beans

"This is not for the timid. Got this recipe while visiting San Antonio, TX. My DH and I love it but we love hot and spicy food"
photo by Helenic Hottie photo by Helenic Hottie
photo by Helenic Hottie
photo by newspapergal photo by newspapergal
Ready In:
2hrs 10mins




  • Place beans in a Dutch oven; add water 2 inches above beans.
  • Bring to a boil; boil 1 minute; cover, remove from heat and let stand 1 hour; drain.
  • Bring beans, 4 1/2 cups water, and next 4 ingredients to a boil in a Dutch oven.
  • Cover, reduce heat, and simmer, stirring occasionally, 1 hour and 30 minutes or until tender.
  • Add tomato and jalapeno pepper, and simmer mixture for 30 more minutes.

Questions & Replies

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  1. These were fantastic Nurse Di. I made these for Labor Day because I have some real heat-seekers in my family. Very spicy and full of flavor. A keeper in our book Thanks for sharing this.
  2. Made this last night for supper. We love pinto beans and hot/spicy food. So this was perfect for us. Just the right amount of heat. The bacon and onion are a big plus. Probably next time, I will try it in the crockpot like the other reviewer. Just to see what happens. Thanks for a terrific recipe.
  3. If ya don't want them too hot, put in one jalapeno pepper whole, instead of cut and let it cook the entire time. when the beans are done, discard the whole jalapeno.
  4. WE love pinto beans (and live in Texas!) so we actually make them ALL the time. We used a can of rotel tomatoes for this, normally when we make our own we do not use any tomatoes but this was fun. Also, we did use a crockpot on low and let it cook all day stirring when we head home for lunch.
  5. I added a little cumin to mine and cooked for about 5 hours in the crockpot. Fried the bacon and then tossed it in. So good and gone in a flash!! Thanks for the recipe!


  1. I used a 15 oz can of diced tomatoes in place of the tomato and a small can of green chilies in place of the jalapenos. Also added !/2 tsp cumin and 1/2 tsp chili powder. It seemed that there was too much liquid but simmered with the lid off for 1 hour instead of 30 min and the liquid cooked off to a nice gravy. Very good side dish and great flavor.
  2. This was very good, but it seemed like it was missing just a little something. I think the amount of seasoning was good, but but it seemed like there was too much water. I used bottle of Bohemia beer and water to make up the 4 ½ cups. I think next time I'll use the whole bottle of beer, but 1/2 to 1 cup less water. There was more than enough liquid, so I think that would help intensify the flavors. I cut back on the jalapenos. I put them in for the whole simmering time, and only used 1 chopped and 1 cut in half which I removed at the end of the cooking and I used a can of rotel instead of the fresh tomato, but the fresh tomato may have added a zing that the rotel couldn't. I took this to a father's day gathering and everyone liked them. Thanks for the recipe! **UPDATE** I used the leftovers to make refried beans, and they were so good! Just drizzled a bit of olive oil in a pan and added the beans. I mashed them with a fork and let most of the liquid cook out. I added just a little bit of fresh salsa. I think this may be my "go to" refried bean recipe - I don't care much for the canned kind. Thanks again!
  3. This recipe was so close to my Southern roots! I used pork neck bones instead of the bacon. I used two jalapeno peppers because I forgot to put the number needed on my shopping list. My guest thought it spicy enough but I'm gonna go for four jalapenos next time I cook this. And believe me, there will be a next time. My hubby has already requested more!
  4. My family loves southwest cooking and this recipe was excellent. Because my kids can only handle mild spice, I used green chilis instead of jalapeno peppers. They turned out very good. A great side dish to a meal.



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