mexican pinto bean recipe

Written ByJenny Smyth Posted on
mexican pinto bean recipe
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The Best mexican pinto bean recipe

I’m so excited to share this Mexican Pinto Bean recipe with you all today. I’ve been making it for years, and it’s always a crowd-pleaser. My kids love helping me in the kitchen, and this recipe is one of their favorites.

We like to make it on the weekends when we have a bit more time to relax and enjoy each other’s company. The best part about this recipe is how versatile it is – you can serve it as a side dish, add it to tacos, or even use it as a filling for burritos. The flavors are rich and deep, with the pinto beans absorbing all the delicious spices and seasonings.

It’s a true comfort food that never fails to put a smile on my face. One of the things I love most about this recipe is how easy it is to make. Simply sauté some onions and garlic, add in some cumin and chili powder, and let the beans simmer until they’re nice and tender.

You can also add in some diced tomatoes or bell peppers for extra flavor. This recipe is perfect for any occasion, whether you’re hosting a big gathering or just need a simple weeknight meal. And the best part?

It’s incredibly healthy, too – packed with fiber, protein, and all sorts of other good stuff. So go ahead, give this recipe a try, and see why it’s become a staple in our household.

Mexican Pinto Beans

Mexican Pinto Beans

4.7 from 1211 votes

These Mexican pinto beans are slow-simmered with onion, garlic, and spices until tender and creamy. They are a versatile side dish or filling for burritos and tacos.

Prep Time10 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 40 mins
Servings: 6Cuisine: InternationalCalories: 220 kcal

🥘Ingredients

For the Beans

1 pound dried pinto beans, rinsed and sorted
8 cups water
1 medium white onion, chopped
4 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper
2 bay leaves
1 jalapeno pepper, stemmed and halved (optional)

For Serving

Fresh cilantro, chopped
Lime wedges
Warm tortillas or rice

👨‍🍳Directions

1Place the rinsed pinto beans in a large pot and add 8 cups of water.
2Bring to a boil over high heat, then reduce the heat to low and let the beans simmer uncovered for 10 minutes.
3Skim off any foam that rises to the surface.
4Add the chopped onion, minced garlic, ground cumin, dried oregano, salt, black pepper, bay leaves, and jalapeno if using.
5Stir everything together, then cover the pot and let it simmer over low heat for 1 hour to 1 hour 30 minutes, or until the beans are tender and creamy.
6Check the beans occasionally and add more water if needed to keep them just covered.
7The beans are done when they mash easily with a fork and the liquid has thickened into a savory broth.
8Remove the bay leaves and the jalapeno halves.
9Taste the beans and adjust salt and pepper as desired.
10Serve the beans warm, garnished with fresh cilantro and a squeeze of lime, alongside tortillas or rice.

🔧Equipment

Large pot or Dutch oven with lid
Cutting board
Chef’s knife
Measuring cups and spoons
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 1g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 400mg🌾Total Carbs: 40g🥦Dietary Fiber: 12g🍬Sugars: 2g🥩Protein: 14g

📝Notes

Soaking the beans overnight in cold water can reduce cooking time by about 30 minutes. For a smoky flavor, add a chipotle pepper in adobo sauce along with the spices.

Watch Video Of How Mexican Pinto Beans Works

This Mexican Pinto Bean recipe is always a good idea for any occasion – whether you’re hosting a big gathering or just need a simple weeknight meal. It’s also incredibly easy to make ahead of time and refrigerate or freeze until you’re ready to serve.

One of my favorite things about this recipe is how versatile it is – you can serve it as a side dish, add it to tacos, or even use it as a filling for burritos. And don’t even get me started on the health benefits – packed with fiber, protein, and all sorts of other good stuff.

❓ Frequently Asked Questions About Mexican Pinto Beans

Q: What type of beans are used in this recipe?

Pinto beans are used in this recipe. They’re a type of kidney bean that’s native to Mexico and have a creamy texture and mild flavor.

Q: Can I use canned pinto beans instead of cooking dried beans?

Yes, you can use canned pinto beans if you prefer. However, keep in mind that they may not have the same flavor or texture as cooked dried beans.

Q: What’s the best way to store leftover pinto bean mixture?

You can store leftover pinto bean mixture in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months.

Q: Can I make this recipe in advance?

Yes, you can make this recipe in advance by cooking the beans and then refrigerating or freezing them until you’re ready to serve.

Q: How do I reheat pinto bean mixture?

You can reheat pinto bean mixture on the stovetop over low heat or in the microwave until warmed through.

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