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Mexican Beans

Prep Time:15 Minutes
Cook Time:1 Hours

Nutritional Information

This is a traditional recipe for Mexican pinto beans.


  • 3 15 ounce cans pinto beans, drained, or 1 1/2 pounds dried
  • 1/2 pound bacon, coarsely chopped
  • 1/2 onion, chopped
  • 1 small tomato, chopped
  • jalapeño pepper, as desired
  • 1/2 bunch cilantro, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon chile powder


  • 1. If using dried beans: 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.
  • 2. Preheat the EGG to 300º using indirect heat and a preheated cast iron dutch oven. Cook bacon 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, garlic powder, cumin, oregano, and chile powder. Stir bacon and onion mixture into the beans, and continue cooking for 1 hour, or until beans are soft. Season to taste and serve.
  • 3. *If not using dried beans, begin with step 2.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828