Momo’s Pinto Beans (Sunday Supper Edition)

When it comes to Sunday Supper, nothing says comfort like a warm bowl of slow-cooked pinto beans. But we don’t do bland at Momo’s. This week’s recipe takes a classic pot of beans and kicks it up a notch with bold flavor from Momo’s Michelada Mix.

Whether you serve them solo, with cornbread, or as a taco sidekick, these beans are not your average pantry dump. They’re smoky, savory, just the right amount of spicy—and totally unforgettable.

WATCH THE VIDEO HERE

🍅 WHAT YOU NEED:

• ⅓ cup Momo’s Michelada Mix

• 1 sweet onion

• 50 oz pinto beans (drained)

• 1 can hot diced green chiles

• 2 Roma tomatoes

• ½ lb bacon

• 2–3 cups water

• Cilantro for garnish

👩‍🍳 HOW ITS DONE:

1. Prep the Bacon: Slice the bacon into small pieces. Add to a large pot before it’s heated. Cook on medium for 10–15 minutes until it begins to crisp.

2. Build the Base: Dice the onion and tomatoes. Add onion to the bacon and cook for 2–3 minutes. Then add tomatoes, green chiles, beans, water, and Momo’s Michelada Mix.

3. Simmer & Serve: Bring to a boil, then reduce to a simmer. Cover and cook for 1.5 hours over medium heat. For deeper flavor, let it go up to 3–4 hours.

4. Finish Strong: Serve in a bowl topped with fresh cilantro. Optional: hit it with a squeeze of lime or a spoonful of crema.

   
   

🧠 Notes for Next Time:

• Cook the bacon 5 minutes longer for an extra-crispy texture.

• Let the beans simmer for 3–4 hours next time for even deeper, richer flavor.