Best The Best Mexican Beans Recipes

MEXICAN BEANS

Mexican Beans image

Wonderful Mexican beans to serve as a side dish with your meal.

Provided by sheilamichael

Categories Side Dish Beans and Peas

Time 4h20m

Yield 24

Number Of Ingredients 7

Ingredients

2 pounds dried pinto beans
2 ½ quarts water
1 pound bacon, coarsely chopped
1 medium onion, chopped
1 medium ripe tomato, chopped
1 fresh jalapeno pepper, chopped
1 bunch fresh cilantro, chopped

Steps:

Combine beans and water in a large pot. Bring to a boil, reduce heat, and simmer for 3 hours. Add more water if necessary while beans are cooking.
In a large skillet, cook bacon over medium heat until it is beginning to brown. Stir in onion, and continue cooking until onion is tender. Stir in tomato, and jalapeno, and cook for 2 to 3 minutes. Remove from heat, and stir in cilantro.
Stir bacon and onion mixture into the beans, and continue cooking for 1 hour, or until beans are soft.

Nutrition Facts : Calories 221.4 calories, Carbohydrate 24.5 g, Cholesterol 12.9 mg, Fat 9 g, Fiber 6.1 g, Protein 10.5 g, SaturatedFat 2.9 g, Sodium 166.6 mg, Sugar 1.2 g

THE BEST MEXICAN BEANS

The Best Mexican Beans image

These are my favorite! A lovely combo of my southern roots and my love of Mexican food...Make these as a side to your tacos and rice, a filling in your burritos, on a tostada, on brown rice, served over cornbread, or on their own. They are wonderful. They can also be adapted for whatever you are serving. Add whatever you like. I plan on adding tomatoes towards the end next time. This makes a lot and it freezes beautifully. (Prep time is soaking overnight...Also, I put 16 servings, but as a side it is more, I'm sure..I just freeze it...perfect for a party)

Provided by carolinajen4

Categories Beans

Time 10h

Yield 16 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs dried pinto beans, soaked overnight and rinsed
4 garlic cloves, finely chopped
3 jalapeno peppers, finely chopped (can use different peppers for less heat)
1 large yellow onion, finely chopped
2 tablespoons cumin
2 tablespoons chili powder
1 teaspoon smoked paprika
1 1/2 teaspoons sea salt (or to your taste)
cilantro, for garnish

Steps:

Place pre-soaked and rinsed beans in a large stockpot. Fill with water to cover two inches above beans.
Add garlic, peppers, onion, cumin, chili powder and bring to a boil. Once it comes to a boil, lower the heat and simmer for 1 1/2 to 2 hours. I keep the lid off. Stir occasionally.
Keep checking the beans to taste until tender and lovely. Add salt little by little until it's perfect for you.
Add cilantro on top of individual servings. Yum!

Nutrition Facts : Calories 209.2, Fat 1.1, SaturatedFat 0.2, Sodium 243.2, Carbohydrate 37.8, Fiber 9.6, Sugar 1.8, Protein 12.7

FRIJOLES (MEXICAN STYLE PINTO BEANS)

Frijoles (Mexican Style Pinto Beans) image

Beans are a part of everday eating in the Southwest. Frijoles are served either soupy in broth or mashed and fried (frijoles refritos- or refried beans). This mouthwatering recipe features both variations. Tip: If you want the beans extra spicy, do not remove the seeds from the chiles. Prep time does not include soaking. From Ladies Home Journal.

Provided by BecR2400

Categories Beans

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 9

Ingredients

1 lb dry pinto beans
1 tablespoon olive oil
1/4 lb salt pork, rind removed or 1/4 lb sliced bacon, finely chopped
1 cup chopped onion
1 serrano chilies or 1 jalapeno chile, finely chopped
1 tablespoon finely chopped garlic
6 cups water
1/4 teaspoon cumin seed
2 1/2 teaspoons salt

Steps:

Soak beans according to package directions; drain.
Heat oil in stock pot or dutch oven over medium-high heat.
Add salt pork; cook 2 minutes, until browned.
Reduce heat to medium; add onions and chile and cook 4 minutes.
Add garlic and cook 1 minute.
Add drained beans, water and cumin seed.
Bring to a boil; reduce heat to medium-low, cover and simmer 30 minutes.
Add salt and continue to cook 25 to 35 minutes more, until tender.
(Can be made ahead. Cool. Transfer to large microwaveproof container. Cover and refrigerate overnight. To reheat: Microwave on high 10 minutes, stirring once after 5 minutes, until heated through.) Makes 7 cups.
Refries Beans (frijoles refritos):.
Heat 1 tablespoon olive oil or lard in large skillet over medium-high heat.
Add 1/2 cup finely chopped onion and cook 2 to 3 minutes, until browned.
Add 2 teaspoons finely chopped garlic and cook 30 seconds.
Add 2 cups cooked beans and 1/3 to 1/2 cup bean liquid to skilet.
(Or, microwave 2 cups refrigerated beans and 1/3 to 1/2 cup bean liquid on High, 2 to 3 minutes, until room temperature, and add to skillet).
Mash beans and liquid coarsely with back of wooden spoon or potato masher.
Cook 1 to 2 minutes more, untilheated through, addingmore bean liquid or water if needed.
Transfer beans to a food processor.
Process just until smooth.
Makes 2 cups (4 servings).