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Mexican Beans (Grandma Brown's) Recipe

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This recipe for Mexican Beans (Grandma Brown's) is from Chloe & JJ Fortner's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
16 oz. pkg. pinto beans
1 small onion, cut in 4 to 6 wedges
1 to 2 T. of bacon fat (from cooking 3-4 slices of bacon)
2-3 T. salt
Directions:
Directions:
Rinse and soak beans according to package, I generally soak overnight but the quick soak method (boiling briefly then soaking for 1-2 hours) can also be used. Be sure to drain and rinse the beans again after soaking.

Place beans in a large pot and add water to cover by 2 to 3 inches. Bring to a boil, reduce heat to low and simmer for 2-3 hours or until tender. Additional hot water can be added as needed while the beans cook to ensure they do not cook dry.

When beans are getting close to tender, cook enough bacon in a large skillet over medium heat to render 1 to 2 Tbs. of bacon fat. Remove the bacon from skillet as well as any excess bacon grease (more than 2 Tbs.). Add the onion wedges to the hot bacon grease and sauté for 1-2 minutes, then add salt until the grease is essentially absorbed.

Next, using a large ladle, add 2-3 ladles full of the beans (with liquid) into the skillet and cook with the onion/salt mixture for a couple of minutes. Pour the contents of the skillet back into the pot of beans and simmer for 20-30 minutes to allow the flavors to absorb. The cooked bacon can be added into the beans while simmering if desired. Additional salt can be added if needed.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
3-4 hours cook time plus soak time for beans
Personal Notes:
Personal Notes:
I learned to make these beans watching Roque's mom, Rafaela Brown, who used to cook big Mexican meals for the family. I've since made them many times over our 30+ years together and have a few tips based on experience: (1) be sure your beans are fresh (check the expiration date on the bag) as old beans won't always soften; (2) don't add salt until the end (per the recipe) as salt can toughen beans if added at start; (3) keep an eye on the water level and add more as needed while the beans cook and (4) a pot of beans need a lot of salt so don't be surprised if you use 2-3 Tbs. or more.

Mrs. Brown always served her beans with Mexican rice. I sometimes make the rice without the beans but never make the beans without the rice! It's a delicious combination and is even better topped with pork and green salsa.

 

 

 

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