PINTO BEANS WITH MEXICAN STYLE SEASONINGS

Winter weather calls for stew-like meals, but sometimes you are not in the mood for meat dishes. You need your protein so in come the mighty beans. Packed full of protein, they provide hearty, healthy, and filling dishes that just make you feel good.

These Mexican style beans with bacon are full of flavor and you can have them any time of day. They make a great breakfast, lunch, or dinner. The spices used, like chili powder and cumin make them very fragrant and the tomatoes used to make a delicious sauce. I use them on rice bowls, burritos, with cheese on top, on nachos, you name it!

INGREDIENTS FOR PINTO BEANS WITH MEXICAN STYLE SEASONINGS

• 1 lb dried pinto beans, rinsed
• 2 (10 oz) cans diced tomatoes
• ½ lb bacon, cut into ½ inch pieces
• 1 yellow onion, chopped
• 1 tbsp chilli powder or to taste
• 1tbsp cumin
• 1 ½ tsp garlic powder
• ½ bunch of cilantro, chopped
• Salt and pepper to taste

HOW TO MAKE MEXICAN BEANS WITH BACON?

1. Soak pinto beans in water overnight (add water to cover by 2-3 inches)
2. Drain beans and place them in a large pot.
3. Add chopped onion and bacon to the pot.
4. Mix in two cans of diced tomatoes
5. Sprinkle the spices on top.
6. Pour in fresh water to cover, bring to a boil and simmer for 3 hours
7. After 3 hours, add the chopped cilantro and cook for an hour more.

HOW TO SEASON MEXICAN PINTO BEANS?

This dish really depends on the spices you use. Tomatoes, bacon, and cilantro give this dish a great flavor.

Slow cooking them helps all the flavors blend perfectly together. Don’t forget to add salt and pepper.

WHAT SPICES IN MEXICAN BEANS?

You can use any Mexican spice you like. I added chili powder, garlic, and cumin, but you can add Mexican oregano, dried guajillo or pasilla chilies, or chipotle chile paste.

Really any Mexican spice you like depending on the amount of heat to your liking.

FREEZE MEXICAN BEANS;

Cook the beans fully for 4 hours, let them cool completely and pour them into gallon size freezer bags and freeze for up to 6 months.

RECIPE TIPS:

1. Don’t skip the soaking step if you are cooking your beans on the stovetop. It is crucial or the beans will take too long to cook.
2. You can also use your slow cooker. Rinse the beans, add all your ingredients to the crockpot and cook on low for 8 hours.
3. Midway through cooking, check your seasoning. Adjust species accordingly.
   4. Don’t drain the tomatoes, the juice will make for a delicious sauce.

OTHER RECIPES YOU MIGHT ENJOY

• CAJUN SHRIMP SOUP RECIPE
• AGUADITO DE POLLO PERUVIAN CHICKEN SOUP
• BLACK-EYED PEA SOUP
• POTATO KIELBASA SOUP