Beans with Cumin Seed

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A simple side to serve with any Latin meal.

8 servings
1 pound dried pinto beans
2 ounces (60 g) salt pork or bacon, divided
2 tablespoons Mazola® Corn, Canola OR Vegetable Oil
1 medium onion, chopped, divided
1-1/4 teaspoons whole cumin seed
1 teaspoon garlic minced
1/2 teaspoon black fine grind pepper
1/2 teaspoon salt
Associated Recipes:
Wash beans; cover with water and soak 8 hours or overnight.

Heat 1 tablespoon oil in large saucepan. Add half the salt pork and onion, cooking until pork is crisp. Add  cumin seeds, garlic and black pepper. Drain beans; add to pot and cover with water. Bring to a boil, reduce heat and simmer for about 2 hours until beans are tender. Add salt. Drain any remaining oil.

Heat remaining 1 tablespoon oil, salt pork and onions in a small skillet and cook until pork is crisp. Add to beans and serve.

Refried bean variation: Reserve cooking liquid. Heat remaining oil, salt pork and onions in a large skillet until pork is crisp. Add drained beans and mash with a wooden spoon to desired consistency. Add reserved liquid until mixture is creamy.
Total Time
Stand Time 8 hours
Cook Time 2 hours
Nutritional Facts
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