Chicos and Beans

Chicos and Beans

Chicos and Beans

Chicos are a New Mexican style of dried corn. They cook up into plump kernels of corn that burst when you bite them. This dish is easily VEGAN but meaty if the chicos are wood smoked, which mine are - very satisfying! You might be able to find them at your local Mexican grocery. You can learn more about this native New Mexican food staple here:

I've given you FOUR+ cooking options. Additionally, this is a perfect pantry pack and/or freezer meal.


  • 1 1⁄2 c dried beans  (a pinto style bean)
  • 1⁄2 c chicos
  • 2 bay leaves  
  • 3-4 garlic cloves  or equivalent dried garlic (powder)
  • 2 T cooking oil (optional, best for pressure cooking)
  • sea salt (to taste - I used 2 t)
  • freshly cracked black pepper (to taste - I used 1 t)
  • chopped sweet white onion, for topping
  • chopped fresh cilantro, for topping


Combine the beans and chicos and cover with plenty of water. Let soak overnight.

Drain off the soaking water and add 5 cups fresh water. Add herbs and spices.

SLOW COOKER: cook on low all day, checking water level.

VITACLAY STOCK POT: cook on SLOW for 3-4 hours. I will add VitaClay Multi-cooker instructions when I try it that way.

PRESSURE COOKER: Add all dried (unsoaked) ingredients to your pressure cooker. I used 11 c of water, and cooked on high pressure, natural pressure release for 50 minutes.

STOVE TOP: Soak and cook as you would dried beans.

Freezer meal/pantry pack: Use garlic powder and keep that and other spices in a separate baggie from the beans and chicos.

BONUS: this is also a perfect solar oven recipe!


My photo is pretty bad, even for ME! I wasn't planning on sharing this simple meal, but when I made it I was reminded how GOOD and EASY it is! So I snapped a photo of LEFTOVERS. New Mexicans, feel free to add green chile.

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