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Enchilada Beans

A great side dish to any meal, these tasty beans are similar to ranch style beans, only better!

20 minutes
25 minutes
45 minutes


  • 4 slices HORMEL® BLACK LABEL® Bacon, chopped
  • 1 small yellow onion, chopped
  • 1 jalapeño, seeded and chopped
  • 4 garlic cloves, chopped
  • 1 tablespoon ground chili powder
  • 1 teaspoon ground cumin
  • 4 (15-ounce) cans pinto beans, rinsed and drained
  • 1 (10-ounce) can LA VICTORIA® Red Enchilada Sauce
  • 1 cup vegetable broth
  • 1 cup amber beer (optional)
  • 1 teaspoon dried oregano


  • Chopped fresh cilantro leaves


  1. In large Dutch oven, cook bacon over medium heat 5 minutes or until browned. Add onion, jalapeño and garlic and cook 8 minutes or until softened. Stir in chili powder and cumin and cook 1 minute. Add enchilada sauce and remaining ingredients. Bring to mixture to a boil, reduce heat and simmer 20 minutes. Garnish, if desired.