Name: Mexican Cowboy Beans
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 lb (2 cups) dried pinto beans, picked over and rinsed; 6 cups low-sodium chicken broth; 1 bay leaf; 1 tsp Mexican oregano; 6 oz thick-cut bacon, diced; 4 oz Mexican chorizo, casing removed; 4 oz smoked ham, diced; 1 tbsp vegetable oil if needed; 1 large white onion, finely diced; 4 cloves garlic, minced; 2 Roma tomatoes, diced; 2 jalapeu00f1os, stemmed and minced; 1 tsp ground cumin; 1/2 cup fresh cilantro, chopped; 1 1/2 tsp kosher salt, plus more to taste

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Hearty Mexican Cowboy Beans simmered with smoky bacon, spicy chorizo, ham, tomatoes, and chiles for a soul-warming pot of tender pinto beans. This traditional ranch-style dish gets its bold character from layered cured meats and slow simmering until the broth turns silky and rich. Serve it as a hearty main with warm tortillas or as a side alongside grilled meats.

Prep Time15 mins

Cook Time120 mins

Total Time135 mins

Servings6

Yield6 servings

Nutrition Facts

Per serving (estimated)

420 kcalCalories
22 gFat
7 gSaturated Fat
35 gCarbs
10 gFiber
3 gSugar
26 gProtein
850 mgSodium
900 mgPotassium
90 mgCalcium
4 mgIron
8 mgVitamin C
180 mcgVitamin A

Ingredients

For the beans and broth

1 lb (2 cups) dried pinto beans, picked over and rinsed
6 cups low-sodium chicken broth
1 bay leaf
1 tsp Mexican oregano

For the meat base

6 oz thick-cut bacon, diced
4 oz Mexican chorizo, casing removed
4 oz smoked ham, diced
1 tbsp vegetable oil if needed

For the aromatics and finish

1 large white onion, finely diced
4 cloves garlic, minced
2 Roma tomatoes, diced
2 jalapeños, stemmed and minced
1 tsp ground cumin
1/2 cup fresh cilantro, chopped
1 1/2 tsp kosher salt, plus more to taste

Directions

Soak the pinto beans: place them in a large bowl, cover with 2 inches of cool water, and soak for at least 8 hours or overnight, then drain and rinse.
In a heavy Dutch oven over medium heat, cook the bacon until the fat renders and the pieces turn crisp, about 6 minutes. Add the chorizo and ham and cook, breaking up the chorizo, until well browned, 5 to 7 minutes.
Stir in the onion and cook until softened, about 5 minutes. Add the garlic, jalapeños, tomatoes, cumin, and oregano and cook until the tomatoes break down, about 4 minutes.
Add the drained beans, chicken broth, and bay leaf. Bring to a boil, then reduce the heat to low, cover partially, and simmer gently until the beans are tender and creamy, 1 1/2 to 2 hours, stirring occasionally.
Adjust the consistency: if the stew looks too thick, splash in a little hot water; if too thin, simmer uncovered for the final 20 minutes. The broth should coat a spoon but still flow freely.
Season with the salt, taste, and adjust. Remove the bay leaf and stir in most of the cilantro, reserving a little for garnish.
Ladle into warm bowls, top with the remaining cilantro, and serve with warm corn tortillas, lime wedges, and pickled jalapeños on the side.

Cook’s Notes

Add a fresh epazote sprig during the last 20 minutes of simmering for the most authentic northern-Mexican flavor and to reduce bean-related digestive discomfort.
For a thicker, creamier texture, mash about 1 cup of the cooked beans against the side of the pot and stir them back into the stew.
Swap the diced ham for a smoked ham hock simmered with the beans, then shred the meat back in for even deeper, smoky richness.
These beans taste better the next day, so make them a day ahead and reheat gently with a splash of broth.
Freeze portions in airtight containers for up to 3 months; thaw overnight in the refrigerator before reheating.