easy pinto beans

The best easy pinto beans from scratch, with stovetop, slow cooker and Instant Pot directions. They are an easy, flavorful and healthy side dish to go with all of your Tex-Mex, Mexican, and BBQ meals, or a simple, hearty vegetarian dinner. (gluten-free, dairy-free, vegetarian option)

The Best Easy Pinto Beans

dry pinto beans

onion,

garlic,

jalapeno pepper

cilantro leaves

tsp salt

tsp black pepper

paprika

Water

Soak beans overnight: Pour beans into a large bowl or pot. Sift through and pick out any small rocks that may be present. Cover beans with water (at least 3 inches over beans) and let sit on the counter overnight. If you forgot to soak the beans (it happens!), use the quick soak method (see notes).

Drain and rinse beans. Place in a large heavy-bottomed pot with a lid. Add onion, garlic, jalapeno, cilantro, and ham hock, if using. Add spices (this is also the time to add tomatoes and Mexican spices if you are making that version). Add chicken broth if using and fill with enough water to cover beans at least 2 inches with water.

Place lid on the pot and heat over medium-high heat. Boil beans for 1 minute, then turn heat to low.

Simmer 2-4 hours or until beans are tender.

Great, easy recipe.  Just as good as my granny made.  She'd be proud.  Thanks so much.

We made the Mexican version of your “Best Easy Pinto Beans” last week and again this week. They are best, easy and delicious! Thanks!

Fantastic! Absolutely the best flavor and so easy to make....my favorite from now on!
Thanks!

Haven’t made pintos from scratch for years. My family loved the beans so much we will be having them on a regular basis. They were delicious..

I'm making this recipe right now, but due to our current coronavirus pandemic situation I made a few substitutions rather than running to the grocery store. No fresh jalapenos on hand at the moment, so I added about 1/2 tsp of jalapeno chile powder. Also no ham hock, so some bulk breakfast sausage went into the mix. It's done now, and it tastes great!

I came across your recipe when I searched the internet for some examples. What I was after were pinto beans that weren't thick or chili-like, and Kaleigh your recipe fit the bill! The texture of the beans were exactly what I was after. I'll be serving it tomorrow with some baby back ribs (Alton Brown's Who Loves Ya Baby-Back?).

This is the best recipe! My husband loved them! He wants me to can a triple batch i wonder if I can,  I'm soaking the beans overnight and drain with fresh water boil for 10 minutes put in jars and top with rest of the ingredients.

Love the recipe I did add some things but we love it and I'll be making it at least twice a month. Thank you 😊

Hi, I am always on the lookout for such a recipe, not because I need one, but to see if anyone other than me (and my late grandmother, mother, and sister ever made them this way. In our family, 'baked beans' is not the sugary, tomatoey concoction; it is well-soaked navy beans, onion, bacon or salt pork, salt and pepper, and homemade broth (usually chicken broth. All the ingredients in a bean pot and bake for a few hours, stirring occasionally and adding water as necessary until they're the way the cook wants them--I usually bake until the beans are soft to the point of being ready to break down. My mother's family--all Irish Catholic--homesteaded in the Ottawa valley in the mid 1800s due to the potato famine in Ireland. When my uncle died, my grandmother came to live with us and the farm left the family. So sad. That was in the mid-1950s and the place still had an outside hand-pump well, outhouse (two-seater :), no electricity, and no phone. I spent a lot of time there. These were the baked beans that I grew up with. No cilantro or pepper, but otherwise similar. The reason that I absolutely love this way of preparing beans is that you can taste the BEANS! They have a wonderful flavour. The most enduring recipes are the ones where the main ingredients are the stars, rather than vehicles for the flavour-'enhancers'. I so loved finding your bean recipe. I gather that (at least half) your family is of Mexican heritage? Wonderful, simple, family food!

I have made both variations in a Ninja Foodi (pre-soaked the beans).  I did double the garlic and jalapeno (and diced the jalapeno) so it has a little heat.  I store it in pint jars for lunches at work.  I am a little surprised by the calories per serving, I didn't think it would be that high.  They are great reheated in the jar or as a topping for a baked potato!  I'm planning on other variations like adding celery and carrots.

Checked the calories per serving using a recipe nutrition calculator on VeryWellfit website, your numbers were spot on.  And then I found your recipe (Mexican version) on their site, impressive.

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The most viewed easy pinto beans recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine