mexican style pinto beans recipe

Written BySheba G Updated On
mexican style pinto beans recipe
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The Best mexican style pinto beans recipe

I love Mexican-style pinto beans recipe because it’s a staple in our household. My family and I enjoy it as a main course or as a side dish.

This recipe is perfect for any occasion, whether it’s a family gathering or a casual dinner. The health benefits of pinto beans are numerous, they are high in fiber, protein, and minerals.

In this recipe, we will use dried pinto beans, which are soaked overnight and then cooked with onion, garlic, and spices. The key to making this recipe is to cook the beans until they are tender, but still holding their shape.

We will also add some heat with diced jalapeños for an extra kick. The flavors of this dish come together beautifully, with the sweetness of the onion and the spiciness of the jalapeños balancing each other out.

I like to serve this dish with some warm tortillas, sliced avocado, and a sprinkle of queso fresco on top. It’s a hearty and satisfying meal that’s easy to make and fun to eat.

Mexican Style Pinto Beans

Mexican Style Pinto Beans

4.8 from 1008 votes

These Mexican style pinto beans are simmered with aromatics and spices for a rich, savory side dish. They are tender, flavorful, and perfect for tacos, burritos, or as a hearty side.

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, diced
4 cloves garlic, minced
2 jalapeño peppers, stemmed and diced (seeds removed for less heat)
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper
2 bay leaves

For Serving (Optional)

Fresh cilantro, chopped
Lime wedges
Crumbled queso fresco or cotija cheese

👨‍🍳Directions

1Place the rinsed pinto beans in a large pot and add 8 cups of water.
2Bring the water to a boil over high heat, then reduce the heat to low and let the beans simmer, partially covered, for 45 minutes.
3After 45 minutes, add the diced onion, minced garlic, diced jalapeños, ground cumin, dried oregano, salt, black pepper, and bay leaves to the pot.
4Stir everything together and continue to simmer, partially covered, for another 45 minutes, or until the beans are tender and creamy.
5Check the beans for doneness by pressing one against the side of the pot with a spoon; they should mash easily.
6Remove the bay leaves and taste the broth, adjusting salt and pepper as needed.
7Serve the beans hot, garnished with fresh cilantro and a squeeze of lime juice if desired.
8They can also be topped with crumbled queso fresco for extra flavor.

🔧Equipment

Large pot or Dutch oven (at least 5 quarts)
Cutting board
Chef’s knife
Measuring 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

For a quicker version, you can use canned pinto beans (two 15-ounce cans, drained and rinsed) and reduce the simmering time to 20 minutes after adding the aromatics. Soaking the dried beans overnight in water can reduce the cooking time by about 30 minutes.

Watch Video Of How Mexican Style Pinto Beans Works

These pinto beans are the pot I bring out for everything, from a random Tuesday dinner to a full family cookout, because they feed a crowd and never need babysitting.

I can set them on the stove, get the rest of the meal ready, and still have something warm and filling that everyone at the table actually eats.

❓ Frequently Asked Questions About Mexican Style Pinto Beans

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

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, drain and rinse them well before using.

Q2: Can I customize the spice level of this recipe?

Yes, you can adjust the spice level to your liking by adding more or less diced jalapeños. If you prefer a milder flavor, you can omit the jalapeños altogether.

Q3: How do I store leftover Mexican-style pinto beans?

Store leftover pinto beans in an airtight container in the refrigerator for up to 5 days or freeze them for up to 3 months.

Q4: Can I reheat Mexican-style pinto beans?

Yes, you can reheat leftover pinto beans in the microwave or on the stovetop. Simply heat them until they’re warmed through, then serve.

Q5: Are Mexican-style pinto beans suitable for vegetarians?

Yes, Mexican-style pinto beans are vegetarian-friendly and can be served as a main course or side dish.

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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