Frijoles Rancheros con Tocino (Ranch Style Beans with Bacon)
Soft pot beans simmered with crisp bacon and a smoky tomato and jalapeño sauce, a hearty northern Mexican side.
Made with Salsa ranchera and Frijoles de la olla (pot beans). Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £0.86 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Fry the bacon in a large saucepan over a medium heat for 5 minutes until crisp. Spoon out all but 1 tbsp of the fat.
5 min - 2
Add the onion and cook for 4 minutes until soft. Stir in the garlic and cumin for 30 seconds.
4 min - 3
Pour in your ready made salsa ranchera (see the base recipe) and simmer for 5 minutes.
5 min - 4
Add your ready made frijoles de la olla (see the base recipe) with their cooking liquid. Simmer gently for 10 minutes, stirring now and then, until slightly thickened.
10 min - 5
Mash a few beans against the side of the pan to thicken the broth. Taste and season with salt. Scatter with the coriander and serve in bowls with tortillas.
Tips
- Keep the bean cooking liquid. It is full of flavour and thickens the sauce.
- Use unsmoked bacon if you prefer a milder taste.
- Add a spoon of chipotle for deeper smoke.
Storing and freezing
Cool within 2 hours. Keep in the fridge up to 4 days or freeze up to 3 months. Reheat until steaming hot all the way through.
Questions
Can I make it vegetarian?
Yes. Leave out the bacon and fry the onion in 2 tbsp oil with a pinch of smoked paprika for the same smoky depth.
Can I use tinned beans?
Yes. Use 2 tins of pinto beans and add 150 ml water in place of the cooking liquid.
More made with salsa ranchera
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.