mexican style pinto bean recipe

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

I’ve always been fascinated by the rich culinary traditions of Mexico, and one dish that never fails to impress me is the humble pinto bean. Also known as ‘frijoles pintos’ in Spanish, these creamy, mild beans have a unique texture that’s both comforting and satisfying. When cooked with the right blend of spices, they take on a flavor that’s simply irresistible.

As a busy mom, I appreciate how easy it is to make Mexican-style pinto beans at home – just soak the beans overnight, sauté some onions and garlic, and let the magic happen. My kids love helping me in the kitchen, especially when we’re cooking up a big batch of these delicious beans for family gatherings or casual weeknight meals. The best part?

This recipe is incredibly versatile – serve it with some crusty tortillas, over rice, or even as a filling for tacos or burritos. And did I mention the health benefits? Pinto beans are packed with fiber, protein, and all sorts of essential nutrients that keep my family feeling their best.

Whether we’re celebrating a special occasion or just need a comforting meal on a tough day, this Mexican-style pinto bean recipe never fails to hit the spot. I’ve tried countless variations over the years, but this one remains my go-to for its simplicity and depth of flavor. So go ahead and give it a try – I promise you won’t be disappointed!

I like to make a big batch on the weekends and freeze it for easy reheating throughout the week. My kids love helping me portion out individual servings into cute little containers for school lunches or snacks on-the-go.

Mexican Style Pinto Beans

4.7 from 1250 votes

A hearty and flavorful dish featuring pinto beans cooked with aromatic spices and vegetables. This recipe is perfect for a comforting meal or as a side dish.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

1 lb pinto beans
1 large onion
3 cloves garlic
1 jalapeño pepper
1 tbsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
4 cups water

👨‍🍳Directions

1Rinse the pinto beans under cold water and pick out any debris.
2Place the beans in a large pot and cover with water.
3Let them soak for at least 4 hours or overnight.
4This step helps to reduce cooking time and improves digestibility.
5You will see the beans have expanded in size and the water level has decreased.
6Drain and rinse the beans again.
7Finely chop the onion, mince the garlic cloves, and slice the jalapeño pepper.
8Use a cutting board and sharp knife for this step.
9Be careful when handling the jalapeño to avoid irritation.
10Set the chopped vegetables aside.
11In the same large pot, heat the olive oil over medium heat.
12Add the chopped onion, garlic, and jalapeño.
13Cook for 5-7 minutes, stirring occasionally, until the onions are translucent and slightly softened.
14You will notice a fragrant aroma filling the kitchen.
15Add the ground cumin, smoked paprika, dried oregano, salt, and black pepper to the pot.
16Stir well to combine the spices with the vegetables.
17Cook for an additional 1-2 minutes, stirring constantly, until the spices are fragrant.
18You will see the spices darken slightly and the mixture will become more aromatic.
19Add the drained and rinsed pinto beans to the pot.
20Stir well to coat the beans with the spice mixture.
21Pour in the 4 cups of water, ensuring the beans are fully submerged.
22Bring the mixture to a boil over high heat.
23Reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, or until the beans are tender.
24You will see the beans soften and the liquid thicken slightly.
25Once the beans are tender, remove the pot from the heat.
26Taste and adjust the seasoning if necessary.
27Serve the Mexican-style pinto beans hot, garnished with chopped cilantro and a squeeze of lime juice if desired.

🔧Equipment

Large pot
Wooden spoon
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 10g💛Saturated Fat: 1.5g❤️Cholesterol: 0mg🧂Sodium: 800mg🌾Total Carbs: 50g🥦Dietary Fiber: 15g🍬Sugars: 5g🥩Protein: 20g

📝Notes

Tips: For a spicier dish, leave the seeds in the jalapeño pepper. You can also add a bay leaf while cooking for extra flavor.

This Mexican-style pinto bean recipe has been a staple in our household for years – not only because of its rich flavor but also due to its versatility and ease of preparation.

It’s perfect for family gatherings, casual weeknight meals, or even as a filling for tacos or burritos.

With its rich texture and deep flavor profile, these creamy little legumes are sure to become a favorite in your household too.

❓ Frequently Asked Questions About Mexican Style Pinto Beans

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

A: For authentic Mexican-style pinto beans, you’ll want to use dried pinto beans (also known as ‘frijoles pintos’). You can usually find them in bulk at your local health food store or well-stocked grocery store. If you can’t find dried pinto beans, you can also substitute in canned pinto beans – just be aware that they might not have quite the same texture and flavor.

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

A: To make this recipe easier to digest and speed up cooking time, it’s essential to soak the dried pinto beans overnight before cooking them. Simply place them in a large bowl or container with enough water to cover them by about an inch, then let them sit on your kitchen counter overnight (about 8-10 hours). In the morning, drain and rinse them before proceeding with the recipe.

Q: Can I use ground beef or other meats in this recipe?

A: While traditional Mexican-style pinto beans are typically made without meat, you can definitely add some ground beef or other protein sources if you prefer. Simply cook your chosen meat in a pan until it’s browned and crumbled before adding it to the pot with the onion mixture.

Q: How do I store leftover pinto beans?

A: Leftover pinto beans will keep in an airtight container in your fridge for up to 5 days or freeze for up to 3 months. When reheating frozen leftovers, be sure to add some fresh water or broth to prevent dryness.

Q: Can I make this recipe in an Instant Pot?

A: Yes! Using an Instant Pot can significantly reduce cooking time – simply cook the soaked pinto beans with onion mixture and spices for about 30 minutes (or until they’re tender). Be sure to follow manufacturer guidelines for pressure-cooking times.

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