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My Best Pot of Mexican Beans Recipe

It’s Cinco de Mayo!  You just have to start every great Mexican meal with a fabulous pot of beans.  For years I wasn’t happy with my Mexican beans recipe. 

One day I told my mom that mine just never taste as good as the beans I ate at home growing up or in the Valley, as we like to refer to the South Texas region where they live.  She told me that the secret was in the bacon, and she was right!  Here is my perfect Mexican beans recipe:

2 lbs of pinto beans

1 lb bacon

1 large onion

1 can Rotel Tomatoes

1 bunch cilantro

I use the quick soak method.  Separate and wash the beans.  Cover with about 10 cups of water.  Bring to a boil.  Remove from heat and cover.  Let stand for an hour.

Meanwhile, chop and fry the bacon until crisp.  Remove the bacon and fry the chopped onion in the bacon grease until tender.

Then bring the beans to a boil again, and reduce heat.  Add the tomato, bacon, onions and all–yes all the bacon grease.  Simmer for an hour or until the beans are tender.

Just before serving add salt to taste and the leaves from a whole bunch of cilantro.  Perfection!

Happy Cinco de Mayo!

Esther

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18 Comments Filed Under: Food Tagged: Cinco de Mayo, cooking

Comments

  1. varunner7 says

    April 20, 2011 at 7:13 am

    Sounds very easy and of course, easy on the budget too. Yum!

    Reply
  2. Nancy says

    April 20, 2011 at 7:21 am

    Yummy! But you forgot to add Bean-o as an ingredient. 🙂

    Reply
  3. Christa says

    April 20, 2011 at 9:46 am

    sounds yummy!!

    Reply
  4. Rachel says

    April 20, 2011 at 10:03 am

    I have never had Mexican Beans they sound really good! Well anything with a lb of bacon (and the grease!) sounds good to me right now!!

    Reply
  5. h. rae says

    April 20, 2011 at 11:48 am

    They really do sound good! And they look even better! Oh, that I were a cook! My kingdom for a spatula! No, not really. I’ll pass on the recipe to Mom. She’s a whiz. But this one looks simple enough.

    Have a wonderful day!

    Reply
  6. Frieda says

    April 20, 2011 at 11:48 am

    The bacon grease makes the beans delicious, but you don’t absolutely have to put that much if you have worries about colesterol (or pounds). I save part of the grease to make refried beans with the leftovers. I guess I still eat it all one way or another, though!

    Reply
  7. Carla says

    April 20, 2011 at 2:40 pm

    Ooooh! I am so excited to try this! I have a bag of beans that I was just (as in two hours ago) wondering how I would cook them. I might have to buy some bacon, though!

    Reply
  8. Mariana says

    April 20, 2011 at 7:23 pm

    omg you make it sound so easy!! i’ve always wanted to know how to make beans!! i’m going to give it a try!!

    Reply
  9. ali @ an ordinary mom says

    April 20, 2011 at 8:27 pm

    Yum! I’m going to have to try this recipe, thanks for sharing!

    Reply
  10. Dottie says

    April 20, 2011 at 8:48 pm

    Sounds good, except I’ll use turkey bacon. Thanks!

    Reply
  11. Janelle says

    April 21, 2011 at 3:40 pm

    Great post!
    We have beans at least once a week!
    I will have to try your tips!

    Thanks for sharing!!
    Blessings,
    Janelle
    PS – stopped by from Works for Me Wednesday!

    Reply
  12. Elsa says

    March 6, 2015 at 5:47 am

    You can add a whole fresh jalapeno, no stem, to the potnof beans to add a little kick!

    Reply
  13. Ujb says

    May 31, 2016 at 12:57 am

    Instead of water I use stock. Comes out even better.

    Reply
  14. Susan says

    December 20, 2018 at 8:50 am

    I’m looking forward to trying these. What size can of rotel do you use with two pounds of beans?

    Reply
    • EstherIrish says

      December 20, 2018 at 8:55 am

      Oh my goodness! Great question. 10 oz can. I need to update this recipe. 🙂

      Reply

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Hi! We believe laughter is the best medicine. Join in with us as we share our family laughs, fun with food, and love of travel. Great to meet you! Esther Irish




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