Ingredients for Tex Mex Pinto Beans
- 1 lb dry pinto beans
- 4 slices hickory smoked bacon, cut into 1/2-inch pieces
- Roma Tomatoes
- 1 medium onion, chopped
- chopped fresh cilantro leaves, for topping
- 2 cloves fresh garlic, minced
- 1 1/2 teaspoons ground cumin powder
- 1 1/2 teaspoons chili powder
- 1 teaspoon salt, or to taste
- 1/2 teaspoon fresh ground black pepper, or to taste
- 6 cups water, or as needed
- 1 medium green bell pepper, chopped
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- vegetable broth, 6 cups or as needed (alternative to water)
- shredded cheddar cheese, for topping
- sour cream, for topping
- avocado, for topping
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How to Make Tex Mex Pinto Beans
- If using dried beans, rinse them thoroughly. For the quick method, proceed to step 3. For overnight soaking, cover beans with plenty of water and soak for at least 8 hours or overnight.
- Drain and rinse the soaked beans.
- Heat bacon grease or olive oil in a large pot over medium heat. Add onion and bell pepper and sauté for 5-7 minutes, until softened.
- Add minced garlic, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Cook for 1 minute more, stirring constantly, until fragrant.
- Add the drained beans and vegetable broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour and 30 minutes, or until beans are tender. Stir occasionally.
- If the beans become too thick, add a little more water as needed.
- Taste and adjust seasoning as needed. Add more salt, pepper, or chili powder to your liking.
- Serve hot, topped with your favorite Tex-Mex toppings such as shredded cheddar cheese, sour cream, chopped cilantro, and avocado.
Nutrition Information (Approximate per serving)
Sodium
60 g
Sugar
6g
Fat
26g
Carbs
4g
