Ranchero Beans

This recipe is a way to make your pinto beans a little more hearty. This recipe is common in the northern part of Mexico and Southern part of Texas. Hope you enjoy it.

1) 1/2 lb of bacon
2) 2 white onions
3) 2 tomatoes
4) 2 Serrano peppers
5) 2 quarts cooked pinto beans (see link to previous Instructable -> Pinto Bean Instructable )
6) 4 cups water

7) 1/2 cup of cilantro leaves

8) 1 tbsp ground cumin

9) Salt as needed

Cut the bacon into 1/2 inch strips

Cut the white onions into 1/2 in cubes

Cut the tomatoes into 1/2 inch cubes.
Cut the Serrano peppers into 1/8 semi-circles

Brown the bacon in the pot

After the bacon is browned, add the onions and peppers into the pot. Cook until onions are translucent.

Add the tomatoes to the mixture and cook for another minute.

Add the 2 quarts of cooked pinto beans to the pot and 4 cups of water.

Add the 1 tbsp of ground cumin to the mixture.

Add 1/2 cup of fresh cilantro leaves to the mixture.

Even though the beans and the bacon have salt. I always check the salt of the beans at this point. The onion and tomatoes may dilute the seasoning of the entire mixture. I checked this batch and I had to add 1/2 tbsp of salt to get it to my preference.

Let the mixture simmer on low heat for 30 minutes.

Frijoles Rancheros are served as a side item to a main dish in a nice deep bowl.