Note from the recipe author: "This is an old family recipe from Mexico that my niece-in-law shared with us."


YIELD
6 servings

INGREDIENTS

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NOTES

Savory’s Test Kitchen adapted the author's original submitted recipe a bit to show how it works with several of our spices and Southwestern style chile spice blends or chili powders.



DIRECTIONS

Rinse and pick over pinto beans. Cover with water by at least 2 inches and soak overnight. In a Dutch oven or large saucepan, cook bacon over medium heat until soft and fat renders. Add onions and peppers and cook until onions are soft, stirring occasionally, about 5 min. Add garlic and cook 2 more min. Drain and rinse beans and add to pot. Stir in tomatoes, jalapeños and chile spice blend of choice. Add beer (if using) plus enough water to cover all ingredients. Bring to a boil then reduce to a simmer and cook until beans are tender, about 2 hours. Add salt & pepper to taste. Stir in cilantro just before serving.



SERVING SUGGESTIONS

Great as a side to any Southwestern meal. Try with eggs, tortillas and avocado for breakfast or brunch.

THANKS TO
Wanda Benge, Savory Spice—Austin, TX customer

NUTRITION
Dairy-Free



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