Side Dish: Mexico – Nuevo Leon – Frijoles con Veneno (Smoky Beans with Chorizo and Bacon)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 2 hrs 30 min

Additional 6 hrs

Total 8 hrs 30 min

Ingredients

- 1 lb (454 g) dried pinto beans, picked over and rinsed
- 8 cups (1.9 L) water, plus more for soaking
- 8 oz (225 g) Mexican fresh chorizo, removed from casings
- 6 oz (170 g) thick-cut bacon, chopped
- 1 tbsp (15 ml) vegetable oil (optional, if needed)
- 1 medium white onion, about 8 oz (225 g), diced
- 3 cloves garlic, minced (about 1 tbsp / 15 g)
- 1 jalapeño, seeded and sliced (optional)
- 2 bay leaves
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried Mexican oregano (or regular oregano)
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (5 g) fresh epazote, chopped (or 1 tsp / 1 g dried epazote) — optional but traditional
- 1 tbsp (15 ml) white vinegar or fresh lime juice (optional, to brighten)
- Garnish: 1/2 cup (30 g) chopped cilantro; 1/2 cup (80 g) diced white onion; 2 oz (55 g) queso fresco or cotija, crumbled (optional)

Instructions

Short Description:
Hearty pinto beans simmered with Mexican chorizo and chopped bacon until thick and smoky, served as a rich northern-Mexico side. The nickname "veneno" (poison) is a playful reference to its indulgent flavor.

Regional Notes:
This Nuevo Leon variation cooks fresh Mexican chorizo and chopped bacon directly with the beans so the rendered fat and smoky pork flavors infuse the pot—distinct from simpler boiled or refried bean styles elsewhere. The result is richer, smokier, and more substantial than typical southern or coastal bean preparations.

1. Soak the beans (recommended): cover the rinsed beans with cold water by 2–3 inches and soak at least 6 hours or overnight. For a quick soak, place beans in a pot with 8 cups (1.9 L) water, bring to a boil 2 minutes, remove from heat, cover and let sit 1 hour; then drain and rinse.
2. In a large heavy pot or Dutch oven over medium heat, cook the chopped bacon until much of the fat has rendered and the pieces begin to brown, about 6–8 minutes. Remove most of the bacon pieces with a slotted spoon to a paper towel–lined plate, leaving the fat in the pot.
3. Add the chorizo to the pot and break it up with a spoon; cook until no longer pink and slightly browned, about 4–6 minutes. If the pan becomes too dry, add up to 1 tbsp (15 ml) vegetable oil. Stir to combine with the bacon fat so the pork flavors mix.
4. Add the diced onion, minced garlic, and sliced jalapeño (if using) to the pork mixture and sauté until the onion softens and becomes translucent, about 4 minutes.
5. Return the reserved bacon to the pot. Add the soaked and drained beans, 8 cups (1.9 L) fresh water, bay leaves, ground cumin, dried oregano, and epazote (if using). Stir to combine and bring to a gentle boil.
6. Reduce heat to low, cover partially, and simmer gently for 1.5–2 hours, stirring occasionally and skimming any foam from the surface. Cook until beans are very tender and the broth is creamy; cooking time varies by bean age—older beans may take up to 2.5 hours.
7. When the beans are tender, remove 1–2 cups (240–480 ml) of beans and mash them with a fork or potato masher; return the mash to the pot and stir to thicken the broth to a creamy consistency. If the beans are too thick, add a splash of hot water to adjust.
8. Taste and season with additional salt and black pepper as needed. Stir in 1 tbsp (15 ml) white vinegar or lime juice if you want a slight brightening tang.
9. Remove and discard bay leaves. Serve hot in a bowl as a side dish, topped with chopped cilantro, diced white onion, and crumbled queso fresco or cotija if desired. Frijoles con Veneno pair well with warm tortillas and grilled meats typical of northern Mexico.