Mexican Pinto Beans

Sides | June 7, 2016 | By

Outstanding recipe for Mexican pintos, simmered low and slow with a smoked ham hock and a boat load of Mexican flavors! This will surely be a favorite! Serve with my shredded Mexican beef!

Serves 10 – 12

  • 2 lbs of dried pinto beans
  • 1 smoked ham hock
  • 1 large onion, chopped
  • 5 cloves of garlic, smashed and chopped
  • 1 can of diced tomatoes with their juices (14.5 oz)
  • 1  jalapeno pepper, finely chopped
  • 1 Tbs of chili powder
  • 1 Tbs of cumin
  • 1 tsp of salt
  • 1 tsp of pepper
  • 2 cups of beef broth
  • 1/4 cup of fresh cilantro, chopped *optional


Place the dried beans in a large pot, cover with water and bring to a boil. Turn the heat off, cover and let sit for 1 hour, then drain.Add the beans back to the pot with the remaining ingredients, cover partially, cook for 3 hours or until beans are tender. Stirring occasionally. If it looks like you need more liquid, just add a little water. 



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