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Chicos and beans, dried and smoked corn and pinto beans over rice and swiss chard

Chicos and Beans

Beans and Chicos. New Mexico chicos are made from local sweet corn. Once sun-dried, they're a staple in Southwestern kitchens. Beans and chicos are a popular, simple and hearty dish made from this specialty food.
Course Mexican
Cuisine Southwestern
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 8
Calories 300kcal


  • 2 Cups dried pinto beans
  • 1/2 Cup chicos
  • 1 small sweet onion diced
  • 6 slices bacon chopped and cooked until just crisp
  • 1 Tablespoon red chili powder New Mexico Chimayo
  • 2 Tablespoons bacon grease
  • 1 bunch Swiss chard
  • White rice cooked
  • Salt and pepper to taste


  • Place beans and chicos in a colander and rinse well. Place the beans and chicos in your crock pot, and cover with water by two inches. Soak over night.
  • In a fry pan, cook bacon until just crisp. With a slotted spoon remove bacon to a paper towel. Remove most of the bacon grease, reserving two tablespoons. Add onion and cook until translucent, about 5 minutes.
  • In a crock pot, add bacon grease, onions, bacon to the chicos and beans. Stir in chile powder. Cook on low all day or until beans and chicos are tender. Salt and pepper to taste.
  • Serve over wilted chard and cooked white rice.


Calories: 300kcal | Carbohydrates: 37g | Protein: 14g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 220mg | Potassium: 937mg | Fiber: 9g | Sugar: 4g | Vitamin A: 2615IU | Vitamin C: 17mg | Calcium: 85mg | Iron: 4mg