These frijoles are incredibly versatile. They can be served alongside eggs for breakfast, with carne adovada or enchiladas for dinner, or simply scooped up with a flour tortilla. Some families like their beans brothy, others prefer them thicker and creamier, but both styles are traditional and comforting. This recipe stays true to New Mexico roots, offering a bowl of beans that feels nourishing, familiar, and full of home-cooked goodness.
Ingredients
1 pound dried pinto beans, sorted and rinsed
6 slices bacon, chopped
1 medium onion, finely chopped
3 cloves garlic, minced
1½ cups roasted New Mexico green chile, chopped
1 teaspoon salt, or to taste
½ teaspoon black pepper
½ teaspoon ground cumin
Water or chicken broth, as needed
Instructions
Soak the pinto beans in water overnight, then drain and rinse. In a large heavy pot, cook the chopped bacon over medium heat until crisp. Remove excess grease if needed, leaving about 2 tablespoons in the pot. Add the onion and cook until soft and translucent. Stir in the garlic and cook for about 30 seconds. Add the soaked beans to the pot along with enough water or broth to cover them by about 2 inches. Bring to a gentle boil, then reduce heat to low and simmer, partially covered, for about 1½ to 2 hours, stirring occasionally, until the beans are tender. Add the chopped green chile, salt, black pepper, and cumin. Continue simmering for another 20–30 minutes, adjusting liquid for desired consistency. Taste and adjust seasoning before serving hot.
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