Mexican Pinto Beans

Mexican Pinto Beans

A hearty pot of yum.


  • 1 pound dry pinto beans
  • 1 tablespoon salt
  • 6 cups chicken broth (or water; I used broth)
  • Chopped cilantro
  • Diced onions
  • Can of diced tomatoes
  • Can of diced green chiles
  • Jalapenos, sliced
  • 8 slices chopped bacon


Wash and soak beans for 1 hour.  Place beans in Dutch oven with broth and add salt.  Boil on medium heat for a few hours.

When beans are cooking start your bacon.  When bacon is halfway done add in your diced onions and cook until tender.  Add onions, chopped bacon and bacon grease to beans.  Add diced tomatoes, green chiles, and jalapenos.  Continue boiling until beans are tender.  Add more salt if needed.