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  • Dried pintos
  • water
  • salt
  • pepper
  • garlic powder
  • cumin
  • yellow onion
  • 1 minced, seeded jalepeno
  • 1 can tomatoes
  • cilantro


  • Pick through beans to pull out all rocks and "uglies."
  • rinse well
  • Put beans in large pot...cover with about 4 inches of water. bring to simmer and stir OFTEN. (The stirring is what thickens and darkens your broth.) (add water as needed)
  • After beans and broth are dark brown and beans are very tender, add salt, pepper, garlic salt and cumin to taste.
  • Add one diced yellow onion. (If someone doesn't like onion pieces, I add onion powder.)
  • add 1 can tomatoes, juice and all. and 1 bunch cilantro, stems chopped off. Add the jalepeno if you want.


When we eat Mexican food, we MUCH prefer charro beans vs. "frijoles refritas." (refried beans) These are SOOOO yummy. I developed this recipe a few years ago. And eating them left-over is even better.

Categories: Beans  Mexican  Side Dish  Vegetarian 
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