Pinto beans are one of the most versatile beans, and some people choose them over the more common white beans because they taste like pinto beans. Pinto beans are often used to make refried beans, pinto beans and corn (pinto bean and rice casseroles), chicken chili, and tacos. You can use them in soups, stews, casseroles, bean fajitas, and more.
You can use pinto beans for more than just refried beans. You can use them when making Mexican food, in soups, in salads, stir-fries, in dips, in dips, in tacos, in tacos, in burritos, in burritos, in quesadillas, in quesadillas, in nachos, in nachos, in enchiladas, in verduras, in verduras, in salsas, in salsas, in chilies, in chilies, in chilis, in meals, in meals, in burritos, in burritos, in quesadillas, in quesadillas, in nachos
Pinto beans are a popular choice for traditional Tex-Mex dishes, especially those that use shredded beef. They’re also a good choice for Mexican salads (such as tacos de pescado). The reason for this is that pinto beans are what’s known as a “slow cook” bean – they take a little longer to cook than most canned beans. This is why this type of bean is often served with a long-simmered (braised) sauce.
One of my favorite meals to prepare for big parties is Pinto Beans Mexican Style.
These beans are elevated with the addition of crispy bacon, caramelized onions, and fresh cilantro just before serving.
Last Saturday, these were a big success at our Cinco de Mayo party!
This is a dish that my friend Maria shared with me many years ago. Since then, I’ve been cooking them for all of our Mexican cuisine get-togethers.
The beans freeze well, according to my experience. If you have leftovers, divide them out into serving-size ziplock bags, press out all the air, and freeze flat so they’re simple to thaw.
The versatility of these beans is something I appreciate. You may eat them alone or add sour cream, cheese, salsa, and olives to make them more interesting. You may make a bean burrito with them by wrapping them in a flour tortilla, or you can combine them with rice for a filling dinner.
You may also add jalapenos while they’re cooking to spice them up. Toss in a few chipotles in adobo sauce if you want a spicy, smoky taste.
Make these Pinto Beans Mexican Style your own by using your imagination!
Beans in the Mexican Style — Versatile and Delicious
|Prep time||8 hours|
|Cook time||4 hours|
|Total amount of time||12 hours|
Beans prepared in the Mexican manner are a simple and delicious side dish. Alternatively, serve with rice for a filling supper. These beans are not only simple to prepare, but they are also inexpensive!
- 1.5 pound pinto beans, dried (cleaned and soaked in water overnight)
- a single onion (cut in half)
- 4 garlic cloves (crushed or minced)
- 2 tblsp. salt (kosher)
- 1 pound of bacon (chopped – I prefer center cut)
- 1 pound of bacon (chopped and cooked to crisp – I prefer center cut)
- a single onion (finely diced)
- 1 bunch chopped cilantro
- 1 can crushed tomatoes (28 ounces)
Mexican Style Beans are a delicious, cost-effective, and adaptable meal.
These Mexican Style Beans are delicious alone or served up with sour cream, salsa, fresh tomatoes, and cheese. Serve these beans with a side of rice for a filling and filling dinner. They freeze and reheat nicely as well. So prepare a large quantity and freeze some of it for later!
|In a big, heavy-bottomed saucepan, place cleaned, soaked beans.
3/4 fill the container with water (you might need to add water as beans cook)
Combine the halved onion, garlic, salt, and bacon in a mixing bowl.
Bring to a boil, then lower to a low heat and cook until the beans are very soft. It will take around 3-4 hours.
|Add the crushed tomatoes from the can.|
|Pan fry bacon until crispy to your satisfaction in a skillet over medium-high heat. Cook until the onion is caramelized, then add the chopped onion.
Toss the beans with crispy bacon, caramelized onions, and cilantro.
Warm through and savor!
I have been trying to reduce the amount of meat I eat. I have tried to eat less beef, chicken, turkey, and pork, but I don’t like to taste any of them. I prefer to eat beans, lentils, and chickpeas, but I don’t like the texture of them. So, I’ve been trying to cook them in different ways. This recipe is one of the ways I like to cook pinto beans.. Read more about creamy mexican pinto beans and let us know what you think.
Frequently Asked Questions
What are pinto beans called in Mexico?
Pinto beans are called frijoles in Mexico.
Are borlotti and pinto beans the same?
No, they are not the same.
Are pinto beans native to Mexico?
No, they are not.