Mexican style beans are a simple and tasty side dish. Or serve with rice for a hearty meal. Easy to make, these beans are easy on the pocketbook too!
1.5 Pounds dry pinto beans (cleaned and soaked in water overnight)
1 onion (cut in half)
4 Cloves garlic (crushed or minced)
2 Tablespoons kosher salt
1 Package bacon (chopped - I prefer center cut)
1 Package bacon (chopped and cooked to crisp - I prefer center cut)
1 onion (finely diced)
1 Bunch cilantro, chopped
1- 28 ounce can crushed tomatoes
Mexican Style Beans are a tasty, economical and versatile dish.
Enjoy these Mexican Style Beans just as they are, or they can be dressed up with sour cream, salsa, fresh tomatoes and cheese. You can even serve these beans with a side of rice for a hearty, satisfying meal. They also freeze and reheat well. So make a big batch and save some in the freezer for later!
Enjoy - The Recipe Wench
Place cleaned, soaked beans in large, heavy-bottomed pot.
Fill water to ¾ full (you might need to add water as beans cook)
Add halved onion, garlic, salt and bacon.
Bring pot to boil then reduce to simmer and allow to cook until beans are very tender. Approximately 3-4 hours.
Add can of crushed tomatoes.
In skillet over medium-high heat, pan fry bacon until crispy to your liking. Add chopped onion and cook until onion is caramelized.
Add crispy bacon, caramelized onions and cilantro to beans.