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Fresh Pot of Beans and Tortillas

Tender pinto beans simmered with bacon, jalapeños, onions, and fresh cilantro for a flavorful homemade side.
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Prep Time 1 hour 10 minutes
Cook Time 2 hours
Total Time 3 hours 10 minutes
Servings: 6
Course: Dinner, Lunch, Side Dish
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 1 lb dry pinto beans
  • 1 Tbsp salt
  • 6 cups water
  • Optional flavor boosters:
  • Chopped cilantro
  • Diced onions Roma tomatoes, and jalapeños
  • Chopped bacon with reserved grease for flavor

Method
 

Prep the Beans
  1. Rinse and soak the dry pinto beans in water for at least one hour. This helps reduce cooking time and improves texture.
Cook the Beans
  1. Drain the beans, place them in a pot with 6 cups of fresh water and 1 tablespoon of salt. Bring to a gentle boil over medium heat, then reduce to low and simmer for a few hours, until the beans are tender.
Prepare the Bacon & Veg
  1. While the beans simmer, cook chopped bacon in a separate pan. When it's halfway crispy, toss in the diced onions, tomatoes, and jalapeños. Cook until vegetables are softened and aromatic.
Combine and Continue Cooking
  1. Stir the bacon, veggies, and bacon grease into the pot of beans. Continue simmering until the flavors meld and the beans are tender. Taste and season with more salt if needed.
Serve and Garnish
  1. Ladle the beans into bowls, optionally garnish with fresh chopped cilantro, and enjoy warm.