Pinto Beans With Mexican-Style Seasonings

This pinto bean recipe simmers the beans with onion, tomatoes, chili powder, cumin, and garlic. I love making these beans just because they make the whole house smell so good, and the longer they simmer the better they taste. You could add 1/2 can of beer to make 'borracho' beans. I personally taste-test throughout the entire cooking process and add extra seasoning as I feel it needs it. These beans could simmer all day long; just make sure they have plenty of water to keep the beans covered.

• Preparation Time: 15 mins
• Cooking Time: 4 hr
• Total Time: 4 hr 15 mins
• Calories: 267 Calories

Ingredients

• salt to taste
• 1 yellow onion, chopped
• 1 ½ teaspoons garlic powder, or to taste
• 1 tablespoon chili powder, or to taste
• 4 cups water, or as needed
• ½ bunch fresh cilantro, chopped
• 2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
• ½ pound bacon, cut into 1/2-inch pieces
• 1 tablespoon ground cumin, or to taste
• 1 pound dried pinto beans, rinsed

Recipe Instructions

Step 1

Place pinto beans into a large pot and pour in enough water to cover by 2 to 3 inches. Let beans soak overnight.

Step 2

Drain beans, return to pot, and pour in fresh water to cover; add tomatoes, bacon, onion, chili powder, cumin, and garlic powder. Bring to a boil, reduce heat to low, and simmer for 3 hours. Check the beans occasionally and add more water if needed.

Step 3

Stir cilantro and salt into beans simmer until beans are soft, about 1 more hour.