spicy pinto beans recipe

Written ByJenny Smyth Posted on
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The Best spicy pinto beans recipe

I’ve been making this spicy pinto beans recipe for years, and it’s always a hit with my family. The dish originated in the southern United States, where it was a staple in many households.

It’s a hearty, comforting meal that’s perfect for a chilly evening or a special occasion. The key to making this recipe is to use high-quality ingredients and to cook the beans slowly over low heat, which allows them to absorb all the flavors of the spices and seasonings.

I like to serve this dish with some crusty bread or over rice, and it’s also great as a side dish for tacos or grilled meats. My kids love helping me in the kitchen, and they always get excited when they see the big pot of beans simmering on the stove.

It’s a great way to get them involved in cooking and teach them about the importance of using fresh ingredients and taking the time to cook a meal from scratch. I’ve even started making this recipe for my friends and family who come over for dinner, and it’s always a crowd-pleaser.

The combination of spices and flavors is just right – not too spicy, not too mild – and the beans are so tender they just fall apart. It’s a recipe that never gets old, and I feel good knowing that I’m feeding my loved ones something nutritious and delicious.

Spicy Pinto Beans

4.5 from 1031 votes

These spicy pinto beans are simmered with jalapeños, garlic, and smoky spices for a hearty, flavorful side dish or vegetarian main. They are perfect for tacos, burrito bowls, or served with rice and cornbread.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Beans

2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 jalapeño pepper, seeded and finely diced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper (optional, for extra heat)
2 cans (15 oz each) pinto beans, drained and rinsed
1 cup vegetable broth or water
1 tablespoon tomato paste
Salt and black pepper to taste
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro (for garnish)

👨‍🍳Directions

1Heat olive oil in a large skillet over medium heat.
2Add diced onion and cook, stirring occasionally, until softened and translucent, about 4 minutes.
3Stir in minced garlic, diced jalapeño, cumin, smoked paprika, chili powder, and cayenne if using, and cook for 1 minute until fragrant.
4Add the drained pinto beans, vegetable broth, and tomato paste to the skillet.
5Stir well to combine and bring the mixture to a simmer over medium-high heat.
6Reduce heat to medium-low and let the beans cook, stirring occasionally, for 15 minutes, until the liquid thickens slightly and the beans are heated through.
7Remove the skillet from heat and stir in fresh lime juice.
8Season with salt and black pepper to taste.
9Garnish with chopped cilantro and serve hot.

🔧Equipment

Large skillet or saucepan
Wooden spoon
Knife and cutting board
Measuring spoons and cups
Can opener

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 8g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 480mg🌾Total Carbs: 35g🥦Dietary Fiber: 10g🍬Sugars: 4g🥩Protein: 12g

📝Notes

For a thicker consistency, mash some of the beans with the back of a spoon during cooking. Adjust the heat by adding more or less jalapeño or cayenne. This dish can be stored in the refrigerator for up to 4 days.

Watch Video Of How Spicy Pinto Beans Works

This spicy pinto beans recipe is always a good idea for any occasion – whether you’re hosting a big gathering or just need something comforting on a Tuesday night.

My kids love helping me make it because they know how much they’ll enjoy eating it afterwards!

And because it makes such large quantities, we can easily store leftovers in an airtight container in the fridge for up to three days or freeze it for later use.

❓ Frequently Asked Questions About Spicy Pinto Beans

Q: What type of beans should I use for this recipe?

I like to use pinto beans because they have a nice texture and flavor that holds up well to long cooking times. You can also use other types of beans, such as black beans or kidney beans, but keep in mind that they may have a slightly different flavor profile.

Q: Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker! Simply brown the onions and garlic in a pan before adding them to the slow cooker with the remaining ingredients. Cook on low for 8-10 hours or high for 4-6 hours.

Q: How long do I need to soak the beans before cooking them?

I recommend soaking the beans overnight or using quick-soak method where you boil them for 2 minutes then let them sit for an hour before rinsing.

Q: Can I freeze this recipe for later?

Yes, you can freeze this recipe! Simply let it cool completely before transferring it to an airtight container or freezer bag. When you’re ready to eat it again, simply thaw it overnight in the fridge or reheat it on the stovetop.

Q: Is this recipe suitable for vegetarians?

No, this recipe contains chicken broth which is not vegetarian-friendly.

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