Mexican Bayo Beans Recipe


  • 2 pounds Bayo Beans, sorted and rinsed
  • 1/4-1/2 pound Bacon Strips
  • 5 Large Green Onions or 1 Medium White Onion, diced
  • 3-4 Garlic Cloves, minced
  • 1-2 Habanero Chile Peppers, minced
  • Water (enough to cover beans while cooking)
  • 2 Tablespoons Chicken Bouillon Powder
  • 2 Teaspoons Ground Cumin
  • Freshly Ground Black Pepper, to taste
  • Salt, to taste


In a large pot set over medium-high heat, fry bacon strips until done. Transfer bacon to a plate. When cool, cut the strips into about 1-inch pieces.

In the pot with the hot bacon grease, sauté  the onion, garlic, and pepper over medium heat until tender.

Add the beans and enough water to cover them.

Turn the heat up to high and add the bacon pieces, chicken bouillon, cumin, and black pepper, stirring to combine.

Once the beans begin to boil, reduce heat to low and simmer 1-1/2 to 2 hours, or until beans are soft. Be sure to stir periodically, adding water if needed.

When beans are tender, add salt as desired.

Serve  as a side dish to any entrée, and don’t forget it’s an important part of our Mexican Lasagna!

Recipe posted by Lindsay

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