Pinto Bean Recipes… yummy!

By Schatzie Ohio

As most people seem to like Mexican food I thought I would send this posting to you. These recipes were given to me by my Mexican friends over the years. The first recipe is in keeping with the recent bean posts. The second recipe is for the rice that pairs nicely with the beans.


4 cups pinto beans soaked over night and drained
Add water, 4 cloves garlic, chopped medium onion.
cook for 1 1/2 hours until tender. Drain
In a large skillet brown to crisp 1 pound bacon
Remove bacon and let fat cool a little then add beans and heat to boiling.
Mash beans to desired consistency.
Stir in crumbled bacon.

Mexican Rice

2 cups rice
3 tablespoons oil
Brown on medium heat, stirring
In blender chop medium onion and garlic clove, whirl in 1 cup water or chicken broth (the broth is the best)
Add 5 cubes of chicken bouillon, a pinch of cumin, 2 cups water and 1 small can tomato sauce. Salt to taste.
Bring to boil and cover and reduce heat to low for 20 minutes.
Remove from heat and let stand for 5 minutes.

Here is a bonus recipe that my family also likes.

Posole Verde

1 large can white hominy
1 small can diced green chilies
1/2 to 1 pound pork roast or steak, diced small
green onion bunch, sliced
1 small can stewed tomatoes
dash of oregano
salt and pepper to taste.
Fry meat for about 35 minutes. Drain.
Pour in all ingredients and 2 cups water.
Simmer for 20 minutes

We like this recipe served with cornbread on the side.


  1. Looks good I’ll have to try them.

  2. I’m compiling recipes based on Instant Refried Beans and instant brown rice. The brown rice actually has a little more nutritional value than plain parboiled rice. I find that a beans and rice base works well with not just Mexican recipes but also Italian, Asian and Indian flavors as well so you can have a little variety.

  3. mom of three says:

    Yummy! I love new recipes I was just getting ready to start a crock pot, of beans. I’ll try it out today yum, yum.

    • Crock pot beans are my favorite way to cook them. Some garlic and onion and 1 of my pints of caned ham and simmer for about 8 hours. Yum is right. Bake a loaf of fresh sourdough bread if I’m doing it on my day off or store bough if I’m working and life doesn’t get much better.

  4. Hobbitt of the Shire says:

    on the Posole Verde , is that 35 minutes or 3-5 minutes? I am not real big on hominy, but it sounds real good

    • Schatzie Ohio says:

      It is real good, but to tell the truth I never made it this way. Solidad told me when she gave me the recipe that she used leftover pork roast and so that is what I used when I would made it. If you make it from raw meat I would think you just need to cook it until done.

  5. I always add a pinch of oregano (mexican oregano if I have it on hand) and add the cumin and oregano just as the rice is finishing browning. The hot oil releases the aromatics of both spices and they flavor the dish better.

    Oh and if you can find it try mexican chorizo in the refritos instead of bacon. It’s a whole new world of flavor, especially in bean and cheese breakfast tacos.

  6. bari shepard says:

    I like recipes too. I am collecting recipes that use my prepped items which means I eliminate any item that cannot be prepared relying on perishable items that I know we probably wont have after a month of two, relying solely on dried and canned, with water added, cooked on camp stove or fire pit.

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