How to Make Texas-Style Slow-Cooked Frijoles - A Step-by-Step Guide

There's something undeniably comforting about a big bowl of slow-cooked beans. They're hearty, flavorful, and versatile, making them the perfect base for all sorts of delicious dishes. And when it comes to slow-cooked beans, Texas-style Frijoles are a true standout. These beans are rich, smoky, and slightly spicy, with a depth of flavor that comes from hours of slow cooking. Whether you're cooking up a batch for a crowd or just yourself, you'll find that these Texas-style Frijoles are a go-to...

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Ingredients

  • 2 (16 ounce) cans western-style pinto beans
  • 16 ounces water
  • 6 slices bacon, or more to taste
  • 6 jalapeno peppers, seeded and sliced, or more to taste
  • 1 bunch fresh cilantro, chopped
  • 1 clove garlic, chopped, or more to taste
  • 2 (12 fluid ounce) cans light beer, or as needed, divided

Information

  • Prep Time: 10 mins
  • Cook Time: 3 hrs 10 mins
  • Total Time: 3 hrs 20 mins
  • Servings: 8
  • Yield: 8 servings

  • Pour pinto beans into the bottom of a big saucepan or soup pot. Add water, bacon, jalapenos, cilantro, and garlic and bring to a simmer, about 10 minutes. Pour in 1 can light beer when beans are warmed.
  • Simmer beans, stirring every couple of minutes, until bacon has completely cooked down and beans begin to break, 3 to 6 hours total. Pour in remaining beer as needed when liquid has evaporated and beans aren't completely covered, roughly every 2 hours. Cover and keep warm until serving.
  • Nutrition

    176 cal.

    • Total Fat: 4g
    • Saturated Fat: 1g
    • Cholesterol: 7mg
    • Sodium: 485mg
    • Total Carbohydrate: 22g
    • Dietary Fiber: 6g
    • Total Sugars: 1g
    • Protein: 8g
    • Vitamin C: 8mg
    • Calcium: 61mg
    • Iron: 2mg
    • Potassium: 361mg