Side Dish: Mexico – Veracruz, Gulf Coast Mexico – Frijoles a la Veracruzana (Veracruz-style Beans)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 30 min

Total 1 hr 30 min

Ingredients

- 1 lb (454 g) dried pinto beans, picked and soaked overnight (or 3 cans [15 oz / 425 g each] pinto beans, drained and rinsed)
- 8 cups (1.9 L) water (for cooking dried beans) or 2 cups (475 ml) low-sodium chicken or vegetable broth (if using canned beans)
- 2 tbsp (30 ml) vegetable oil or lard
- 4 slices (approx. 2 oz / 60 g) bacon, chopped
- 8 oz (225 g) Mexican fresh chorizo, casing removed
- 1 medium white onion, finely chopped (about 1 cup / 150 g)
- 4 cloves garlic, minced (approx. 12 g)
- 2 roma tomatoes, chopped (or 1 can [14 oz / 400 g] diced tomatoes), about 1 1/2 cups (360 g)
- 1 jalapeno, seeded and finely chopped (optional for heat)
- 1 bay leaf
- 2 sprigs fresh epazote (or 1 tsp dried epazote)
- 1/2 tsp ground cumin
- 1 tsp dried Mexican oregano (or regular oregano)
- Salt, to taste (start with 1 1/2 tsp / 8 g if using cooked-from-dry beans)
- Freshly ground black pepper, to taste
- 2 tbsp (30 ml) chopped fresh cilantro (for garnish)
- 1 lime, cut into wedges (for serving)

Instructions

Short Description:
Hearty pinto beans simmered with tomato, onion, garlic, epazote, and rendered pork for a savory Veracruz coastal side dish. Finished with fresh cilantro and a bright squeeze of lime.

Regional Notes:
This Veracruz version highlights local aromatics like epazote and a tomato-onion base; adding Mexican chorizo or bacon (here both are used) is a common coastal touch that distinguishes it from drier northern or plain stewed-bean styles. The result is saucier and more herb-forward than some other regional bean preparations.

1. If using dried beans: drain the soaked beans, place in a large pot with 8 cups (1.9 L) fresh water, add one bay leaf, bring to a boil, then reduce to a simmer and cook partially covered until beans are tender but not falling apart, about 1 to 1 1/4 hours. Skim foam as needed. If using canned beans: skip to step 3 and reserve broth/stock.
2. When beans are nearly done, heat the vegetable oil or lard in a large skillet over medium heat. Add the chopped bacon and cook until it begins to render and brown, about 5 minutes.
3. Add the chorizo (remove casing) to the skillet, break it up with a spoon, and cook until fully browned and fragrant, about 4–6 minutes. Transfer the cooked bacon and chorizo with their fat into the pot with the beans.
4. In the same skillet with any remaining fat, add the chopped onion and cook over medium heat until translucent, 4–5 minutes. Add the garlic and jalapeno (if using) and cook 30–60 seconds until aromatic.
5. Stir in the chopped tomatoes (or canned tomatoes), cumin, oregano, and epazote. Simmer the tomato mixture for 4–6 minutes to soften and meld flavors, then pour it into the pot with the beans and pork.
6. Add 2 cups (475 ml) reserved cooking liquid or broth if needed to reach a saucy consistency; beans should be spoonable but not dry. Simmer together over low heat 15–20 minutes to allow flavors to marry. Taste and season with salt and pepper, adjusting as needed.
7. Remove and discard the bay leaf and any large stems of epazote. Stir in half the chopped cilantro, then ladle beans into a serving bowl. Garnish with remaining cilantro and lime wedges. Serve warm as a side to grilled fish, meat, or as part of a Veracruz-style meal.