Pinto Beans With Mexican-Style Seasonings

Very good! Made it exactly as written except for the Cilantro. Used the dish for our Taco Tuesday dinner...slurp...all gone.

I had to make a few substitutions and it still came out fantastic. I subbed the seasoning list for 2 packets of Sazon, I used 1 1/2 cans of diced tomatoes with no salt, and 1 can of diced green chiles. I also used 2 cubes of boullion when it called for optional broth.

This is so good I cooked them in the crockpot all night and they were amazing.

Substituted Salsa for the tomatoes and onion for ease and it worked out really well. Easy and worth making more than once. Served it up with some shredded beef tacos.

Great! I did a quick soak for my beans by boiling them for 10 minutes then letting them soak for an hour. I chose to do the stovetop method and 3 hours was perfect. I skipped the bacon and added a smoked ham hock. It's pretty spicy, because of the rotel. Might cut back a bit next time. But overall it was a great recipe!

Cooked these forever and it seems like the beans just never got soft enough?? Might but try it with canned beans next time?