mexican pinto bean recipe

Written BySheba G Updated On
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The Best mexican pinto bean recipe

I’ve been making this Mexican pinto bean recipe for years, and it’s a staple in our household. My kids love it when I serve it with tacos or as a side dish.

The best part is that it’s incredibly easy to make and can be prepared in advance. This recipe has its roots in traditional Mexican cuisine, where pinto beans are a common ingredient.

The combination of spices, garlic, and onions gives the dish a rich and authentic flavor that I just can’t get enough of. One of the key techniques in making this recipe is to use a slow cooker or pressure cooker to cook the beans until they’re tender.

This helps to break down the beans’ natural sugars and makes them easier to digest. I like to serve this recipe with a sprinkle of fresh cilantro on top, which adds a burst of freshness to the dish.

My family and I enjoy eating this recipe for lunch or dinner, and it’s also a great option for meal prep. Pinto beans are packed with nutrients like fiber, protein, and folate, making this recipe a great choice for those looking for a healthy meal option.

The combination of spices gives this recipe a unique flavor that I just can’t get enough of. Whether you’re serving it at a family gathering or just want a quick and easy meal option, this Mexican pinto bean recipe is sure to please.

Mexican Pinto Beans

4.9 from 1265 votes

A hearty and flavorful pot of Mexican-style pinto beans simmered with aromatics and spices. These beans are perfect as a side dish or as a filling for burritos and tacos.

Prep Time15 mins
Cook Time2 hrs 30 mins
Resting Time0 mins
Total Time2 hrs 45 mins
Servings: 8Cuisine: InternationalCalories: 220 kcal

🥘Ingredients

For the Beans

1 lb dried pinto beans, rinsed and picked over
8 cups water
1 medium white onion, quartered
4 cloves garlic, smashed
2 teaspoons salt, plus more to taste

For the Flavor Base

2 tablespoons vegetable oil or lard
1 medium white onion, finely chopped
3 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon dried oregano (preferably Mexican)
1/2 teaspoon black pepper
2 bay leaves
1-2 jalapeño peppers, stemmed and halved (optional for heat)

👨‍🍳Directions

1Place the rinsed pinto beans in a large pot and add 8 cups of water.
2Add the quartered onion and smashed garlic cloves, then bring to a boil over high heat.
3Reduce the heat to low, cover, and simmer gently for 1 hour, until the beans are just tender but still hold their shape.
4After 1 hour, remove the onion and garlic pieces from the pot and discard them.
5Stir in 2 teaspoons of salt and continue simmering uncovered for another 30 minutes, until the beans are fully tender and the broth has thickened slightly.
6While the beans simmer, heat the vegetable oil in a small skillet over medium heat until it shimmers.
7Add the finely chopped onion and cook, stirring occasionally, for 5 minutes until softened and translucent.
8Add the minced garlic, ground cumin, dried oregano, and black pepper to the skillet.
9Cook for 1 minute until fragrant, stirring constantly to prevent burning.
10Remove from heat.
11Once the beans are tender, stir the cooked onion-spice mixture and bay leaves into the pot.
12Add the halved jalapeños if using.
13Simmer uncovered over low heat for another 30 minutes, stirring occasionally, until the flavors meld and the broth is rich and slightly creamy.
14Remove the bay leaves and jalapeño halves before serving.
15Taste and adjust salt as needed.
16Serve the beans hot with their broth, accompanied by warm tortillas, rice, or as a side to your favorite Mexican dishes.

🔧Equipment

Large pot or Dutch oven (at least 5-quart)
Colander
Chef’s knife
Cutting board
Wooden spoon
Measuring spoons
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 5g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 600mg🌾Total Carbs: 35g🥦Dietary Fiber: 12g🍬Sugars: 2g🥩Protein: 12g

📝Notes

For a vegetarian version, use vegetable oil instead of lard. Soaking the beans overnight in water can reduce cooking time by about 30 minutes. Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.

Watch Video Of How Mexican Pinto Beans Works

This Mexican pinto bean recipe is always a good idea for any occasion and works well for family gatherings.

You can store leftover beans in an airtight container in the fridge for up to 3 days or freeze them for up to 3 months.

Reheat the beans by adding some chicken broth or water to thin out the consistency if needed.

❓ Frequently Asked Questions About Mexican Pinto Beans

Q1: What type of beans should I use for this recipe?

A1: You can use either dried or canned pinto beans for this recipe. If using dried beans, make sure to soak them overnight before cooking. If using canned beans, look for low-sodium options or rinse them with water before adding them to the recipe.

Q2: Can I add other ingredients to customize this recipe?

A2: Yes, feel free to add your favorite spices or herbs to give the dish an extra boost of flavor. Some popular additions include diced jalapeños, chopped fresh cilantro, or grated cheese.

Q3: How long does it take to cook the beans?

A3: The cooking time will depend on whether you’re using a slow cooker or pressure cooker. If using a slow cooker, cook the beans on low for 6-8 hours or high for 3-4 hours. If using a pressure cooker, cook the beans for 20-30 minutes.

Q4: Can I store leftover beans in the fridge?

A4: Yes, you can store leftover beans in an airtight container in the fridge for up to 3 days or freeze them for up to 3 months.

Q5: Are pinto beans good for me?

A5: Pinto beans are packed with nutrients like fiber, protein, and folate, making them a great choice for those looking for a healthy meal option.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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