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Frijoles Rancheros

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Frijoles Rancheros
2011-01-27 Side Dish
4 51

Dry pinto beans are cooked in a crock pot until tender, and then combined with bacon, smoked sausage, onion, garlic, tomatoes, cilantro & jalapenos.

  • Servings: 16


2 lb Dry Pinto Beans
2 Vegetable, chicken or beef bouillon cubes
1 tsp Salt, or to taste
½ tsp Pepper
3 cloves Garlic, peeled
3 slices Bacon, diced
3 Links Cheddar Smoked Sausage, diced
1 Medium Yellow or White Onion, chopped
2 Medium Tomatoes, diced
2 cups Cilantro, chopped
2 Tbsp Diced Canned Jalapenos


Clean beans by removing any small rocks and dirt. Rinse beans and soak them over night, if possible, in cold water. Rinse at least 2 more times. Cook beans in crock-pot with water, salt, pepper, and garlic cloves until tender, 8-10 hours on low.

Fry bacon in a large skillet. Add onions to half-cooked bacon. When onions and bacon are fully cooked, drain and add sausage, tomatoes, cilantro and jalapenos.

Transfer cooked beans to a large pot and add bacon, sausage and vegetable mixture. Bring to boil, then reduce heat and simmer at least 30 minutes, adding water to consistency desired.

Helpful Tips:

This recipe works beautifully as a side dish for tacos, enchiladas, or barbecued meats, but can also stand alone as a main course. To serve as a main course, serve with cornbread or warm flour tortillas on the side.