Mexican Beans

Name: Mexican Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. dry beans; 6 c. water; 1 cube butter or margarine; 2 tsp. salt; 1/2 lb. bacon; 1 c. coarsely chopped onion; 2 cloves garlic; 2 bay leaves; 2 c. solid pack tomatoes; 1/2 c. chopped red and green sweet peppers; 2 tsp. chili powder; 2 Tbsp. brown sugar; 1/2 tsp. dry mustard

Eats Now Editorial Team · 724 kcal · Soups & Stews

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Mexican Beans – a delicious recipe with beans, water, butter, salt, bacon, onion. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

2 c. dry beans
6 c. water
1 cube butter or margarine
2 tsp. salt
1/2 lb. bacon
1 c. coarsely chopped onion
2 cloves garlic
2 bay leaves
2 c. solid pack tomatoes
1/2 c. chopped red and green sweet peppers
2 tsp. chili powder
2 Tbsp. brown sugar
1/2 tsp. dry mustard

1
Soak beans in water overnight.
2
Boil in same water next morning with salt and butter.
3
Reduce to simmer.
4
Cover and cook about 2 hours or until tender.
5
Cut bacon into 1/4-inch pieces. Fry partially.
6
Add to beans.
7
Add rest of ingredients.

724

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 c. dry beans, 6 c. water, 1 cube butter or margarine, 2 tsp. salt, and more.

Yes, Mexican Beans falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
724 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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