pinto bean

No need to soak your beans! You can make a fresh pot of chickpeas, black beans, navy beans, or white beans in the Instant Pot in about an hour. This guide has everything you need to know for cooking tender beans every time.

How To Make Fast, No-Soak Beans in the Instant Pot

beans

water

olive oil

salt

o 3 cloves peeled garlic, optional

bay leaf, optional

Combine all ingredients in the pressure cooker. Do not fill the pressure cooker more than half full.

Secure the lid. Make sure the pressure regulator valve is closed. (On an Instant Pot, this means it will be set to the the "sealing" position.)

Cook the beans: Here are the cooking times for unsoaked beans in the Instant Pot. Cooking times will be similar for other electric pressure cookers; cooking time will be slightly less for stovetop pressure cookers. Double-check the manual that came with your pressure cooker for more exact cooking times:

Black beans: 20 to 25 minutes
Black-eyed peas : 20 to 25 minutes
Great Northern beans: 25 to 30 minutes
Navy beans: 25 to 30 minutes
Pinto beans: 25 to 30 minutes
Cannellini beans: 35 to 40 minutes
Chickpeas (garbanzo beans): 35 to 40 minutes
Red kidney beans: 25-30 minutes (boil for 10 minutes before pressure cooking)

Cook beans at high pressure for the time recommended above. The pressure cooker will take 15 to 20 minutes to come to full pressure before cooking begins.

Let the pressure release: Once cooking is complete, you can let the pressure release naturally on its own, which takes about 20 to 30 minutes, or you can do a "quick release" by opening the pressure valve on the top of the pressure cooker. If doing a rapid release, be careful because the bean liquid sometimes foams into the valve.
I recommend letting the pressure release naturally for as long as you're able before the beans are needed. This helps the beans retain their shape and avoids the bean liquid foaming.

What to do if your beans aren't quite done: Put the lid back on the pressure cooker and make sure the release valve is set back to "sealing." Cook at high pressure for another 5 to 10 minutes (depending on if you think your beans need just a little more time or a little more time to finish). The pot will quickly come back up to pressure because the contents are already hot. Check your beans after the extra cooking time and continue cooking for longer if needed.

Using and storing your beans: The beans can be strained and used right away, or cooled and stored in their cooking liquid. They will keep for up to a week refrigerated or up to 3 months in the freezer.

"The older navy beans that I found in the pantry this morning took 40 minutes. That's still much better than stove-top cooking. I followed your instructions for the seasonings. The beans are just right for the white chicken chili."

"Wonderful use of an Instant Pot.  I grow bush green beans and save seed from year to year.  Some years  I get carried away and save way to many seeds for planting. I had about 3 pound of bean seeds (Blue Lake I believe) from 2017 thinking someday I would try to use them.  As an experiment, I cooked 4 ounces of beans in 24 ounces of water et al.  No soak, but a 10 minute boil on Saute like cooking Kidney Beans because these are 3 years old.  Cooked for 25 minutes with NR.  Perfect results.  I used the remaining seasoned liquid  to make Basmati Rice and added the cooked beans.  Delicious \r\n\r\nNow cooking store purchased dry Great Northern Beans to be used in \"Souper Enchiladas\" (adapted from a Campbell's Soup book). Should be good"

"This was some of the best bean soup I've had.  Quick and easy, no fuss, and best of all everyone else loved them, even my daughter in law who has never liked them in the past."

https://www.simplyrecipes.com/video_src?vid=5797769899001

How to make How To Make Fast, No-Soak Beans in the Instant Pot

This vegetarian meal in a bowl shows how something delicious can be made from mostly storecupboard ingredients

Simple coconut & bean soup

sunflower oil

onions

red pepper

Scotch bonnet chilli

garlic

thyme

tsp medium curry powder

allspice

plum tomatoes

vegetable stock cube

kidney bean

can pinto bean

black-eyed bean

coconut milk

limes

Heat the oil in a large saucepan. Sizzle the spring onion whites, pepper, chilli paste and garlic for 5-8 mins until soft and fragrant. Add the thyme, curry powder and spices, then cook for 1 min more, Stir in the tomatoes, then cook for 2 mins to soften slightly.

Crumble in the stock cube, then tip in all the beans and the coconut milk. Simmer for 10 mins. Turn off the heat and stir in most of the spring onion greens, the lime juice and some seasoning. Ladle into bowls and scatter with remaining spring onions just before serving.

Quick, spicy, filling, and made mostly of pantry ingredients, this chili-tortilla soup mash-up is calling your name. (Shhh. Listen closely.) Garnish it with the toppings of your choice: We like avocado, sour cream, and chopped white onion, but you can add shredded cheese, pickled or fresh jalapeños, sliced scallions or radishes. You can use any tortilla chips you like—they add body and flavor to the soup itself and go on top for extra oomph. You could also fry or bake your own stale tortillas, cut into strips, but, if we're being honest, salty, crunchy Fritos will probably taste better. 

Vegetarian Bean Chili

white onion

cilantro

chipotle chiles

tomato paste

pinto beans

chili powder

tomatoes

Tbsp. Diamond Crystal

lime

avocado

sour cream

black pepper

Quick, spicy, filling, and made mostly of pantry ingredients, this chili/tortilla soup/frito pie mash-up is calling your name. (Shhh. Listen closely.) Garnish it with the toppings of your choice: We like avocado, sour cream, and chopped white onion, but you can add shredded cheese, pickled or fresh jalapeños, and/or sliced scallions or radishes. You can use any tortilla chips you like—they add body and flavor to the soup itself and go on top for extra oomph. You could also fry or bake your own stale tortillas, cut into strips, but if we're being honest, salty, crunchy Fritos will probably taste better.

Bon Appétit

Prep your ingredients: First, finely chop 1 large white onion. Cut in half from top to bottom. Trim top, then peel onion skin and first tough layer; discard. Leave root end on. Make slices parallel to cutting board, starting close to the board and moving upward. Then make slices lengthwise from top of onion to root end. Slice across onion, again from top to bottom, and you’ll come away with nice little cubes. Run your knife through once more if any pieces are too big. You should have about 2 cups chopped onions. Set aside 2 Tbsp. for serving.

Smash, peel, and finely chop 6 garlic cloves. Separate leaves from stems from ½ bunch cilantro. Coarsely chop leaves; set aside for serving. Finely chop stems. Using a fork, pull 1 chipotle chile from can, then finely chop until a paste forms. Transfer to a small bowl, along with 1 tsp. adobo sauce from can. Add ¼ cup tomato paste. Drain and rinse 2 15-oz. cans pinto beans.

Heat ¼ cup extra-virgin olive oil in a large saucepan or Dutch oven over medium-high. Add onion, garlic, cilantro stems, and 2 tsp. chili powder and cook, stirring frequently, until onion is starting to soften, 5–6 minutes. Add tomato paste mixture and cook, stirring frequently, until brick red and starting to stick to bottom of pan, 2–3 minutes.

Add 1 28-oz. can fire-roasted tomatoes and bring to a simmer. Cook, stirring frequently, until tomatoes are cooked down and slightly darker in color, 8–10 minutes.

Add beans, 1 Tbsp. Diamond Crystal or 2 tsp. Morton kosher salt, and 5 cups water. Bring to a boil over high heat, then reduce heat to medium-low and simmer uncovered, stirring occasionally, until soup has reduced slightly and flavors have melded, 30–35 minutes. Mash about one-quarter of beans with the back of a wooden spoon or potato masher—this will make the soup thicker and creamier. Stir in 1 cup Fritos (or 1 cup crushed tortilla chips) and cook, stirring occasionally, until softened, 1–2 minutes. Squeeze in juice of 1 lime half, then taste for salt (you may need to add as much as 2 tsp.).

Cut remaining 1 lime half into 4 wedges. Slice 1 avocado in half, carefully remove pit, then crosshatch flesh in its shell. Scoop out flesh with a spoon.

Divide soup among bowls. Top with ½ cup sour cream, avocado, reserved cilantro leaves and chopped onion, and remaining ½ cup Fritos. Season with pepper.

Quick, spicy, filling, and made mostly of pantry ingredients, this chili-tortilla soup mash-up is calling your name. (Shhh. Listen closely.) Garnish it with the toppings of your choice: We like avocado, sour cream, and chopped white onion, but you can add shredded cheese, pickled or fresh jalapeños, sliced scallions or radishes. You can use any tortilla chips you like—they add body and flavor to the soup itself and go on top for extra oomph. You could also fry or bake your own stale tortillas, cut into strips, but, if we're being honest, salty, crunchy Fritos will probably taste better.

Giving the tortillas a dip in hot oil not only makes them pliable (they won’t tear apart as you roll them up), but it also improves their flavor and texture (read: they won’t disintegrate into mush). This is especially important if you’re using slightly dry or very thin tortillas. If you’re using fresh, high-quality tortillas, you can skip the fry: Just warm up each one in a dry skillet.

Vegetarian Enchiladas

1½ lb. tomatillos, husks removed,

peeled,

6–8 large poblano chiles (about 1½ lb. total)

serrano chiles

garlic cloves, unpeeled

Tbsp. extra-virgin olive oil, divided

kosher salt,

cilantro leaves

cumin

onion

garlic cloves, finely chopped

curly kale

Kosher salt

pinto beans, drained, rinsed

Monterey Jack cheese (about 1 cup), divided

5"–6" corn tortillas

Place a rack in top third of oven; heat broiler. Place tomatillos, onion, poblano chiles, serrano chiles, and garlic on a foil-lined rimmed baking sheet (it’s okay to pack them close together). Drizzle with 2 Tbsp. oil, season with salt, and toss to combine.

Broil vegetables, rotating pan and turning chiles halfway through, until charred and blistered all over, 13–18 minutes. Watch closely, as broilers vary wildly, and widely, in intensity.

Transfer poblano chiles to a small bowl. Cover with a towel or plastic wrap and let sit 5 minutes. Peel off skin with paper towels (don’t worry about getting every last bit). Remove stems and seeds, then finely chop 3 chiles; set those aside for assembly.

Transfer remaining vegetables to a blender, removing stems from serranos and squeezing garlic out of skins. Add cilantro, cumin, 1 tsp. salt, ¼ cup water, and remaining 1 Tbsp. oil. Blend until a smooth, homogenous sauce forms; you should have about 5 cups. (If your blender is small, work in batches.) Season with salt.

Do Ahead: Salsa verde can be made 3 days ahead. Transfer to an airtight container and chill. If it thickens, add 1 tsp. water at a time until you have a thinner, pourable consistency.

Preheat oven to 350°. Finely chop half of onion. Cut the other half into thin half-moons and set aside for serving.

Heat 2 Tbsp. oil in a large skillet over medium. Add cumin and cook, stirring, until toasty and fragrant, about 30 seconds. Add finely chopped onion and garlic and cook, stirring frequently, until softened, 3–4 minutes.

Add kale, stir to coat in oil, and season with salt. Reduce heat to low and stir in ½ cup water. Cover pan and cook until kale is wilted and tender, 8–10 minutes. Uncover and continue to cook, stirring frequently, until water is evaporated, about 1 minute. Add beans and reserved chopped poblano chiles and cook, stirring occasionally, until heated through, 2–3 minutes. Transfer to a large bowl and let cool slightly. Add ¼ cup salsa verde and ½ cup Monterey Jack cheese and stir to combine. Season with salt; set filling aside.

Wipe out skillet. Heat remaining ⅔ cup oil in skillet over medium-high until hot. Working one at a time, fry tortilla, turning once and reducing heat if oil sputters, until puffed and slightly browned, about 10 seconds per side. Transfer to a paper towel–lined baking sheet or plate and repeat with remaining tortillas.

Spread ½ cup salsa verde in a 13x9" baking dish. Pour some salsa verde into a shallow bowl or pie plate. Working one at a time, dip tortilla into salsa verde in bowl to coat both sides. Transfer to a plate, then place a heaping ¼ cup filling into the center. Roll up and place seam side down in baking dish. Repeat until you’ve used all 12 tortillas (it’s fine to arrange them very tightly in the pan). Pour remaining salsa verde over.

Cover pan with foil and bake enchiladas 15 minutes. Uncover pan, sprinkle Cotija and remaining ½ cup Monterey Jack cheese over, and continue to bake until cheese is melted and sauce is bubbling, 12–14 minutes.

Serve enchiladas topped with cilantro and reserved sliced onion, with lime wedges, avocado, and hot sauce alongside.

Cooking the beans with all the dried spices leaves you with an intensely flavorful broth that’s just as delicious as the beans themselves. Keep the beans submerged in the broth in the refrigerator so they won’t dry out; plus, they’ll continue to soak up all that flavor.

2M Smokehouse Charro Beans

lb. dried pinto beans,

garlic cloves,

Tbsp. beef bouillon paste

coriander

garlic powder

onion powder

cayenne pepper

white onion, chopped

tomato,

Epicurious

Drain beans, place in a large pot, and add 10 cups water to cover. Add garlic, bouillon paste, and salt and bring to a simmer. Cook until beans are just tender, 30–35 minutes. Stir in coriander, cumin, garlic powder, onion powder, and cayenne and cook, stirring occasionally, 5 minutes. Taste and season with more salt if needed.

Remove beans from heat and stir in onion, tomato, and cilantro. Cover and let sit 5 minutes for flavors to meld.

Beans (without onion, tomato, and cilantro) can be cooked 5 days ahead. Let cool; cover and chill. Reheat over medium before adding remaining ingredients.

Cauliflower is an excellent stand-in for rice in this health-conscious take on rice and beans, a dish beloved by so many cultures.

Cauliflower Rice and Beans

cauliflower

butter

(60 ml) blended oil (half vegetable

½ onion, finely diced

lacinato kale,

Tbsp Cajun

Tbsp. sugar

liquid smoke

(160 g) canned pinto beans, rinsed and drained

I’m not generally big on food trends. They’re sort of the equivalent of one long chain letter among chefs. But loving rice as I do, I make an exception for cauliflower rice; it would be a shame if a dish like rice and beans couldn’t be enjoyed by everyone (including those sensitive to rice). Cauliflower is an excellent stand-in for my favorite grain and, paired with beans, serves as a health-conscious take on a dish beloved by so many cultures.
This recipe was excerpted from ‘Homage’ by Chris Scott. Buy the full book on Amazon.

Trim the leaves off the cauliflower and shred the florets and stems on a box grater. You can use a food processor if you intend to cook the cauliflower right away, but if you let it sit too long, it will get gray and watery.

Heat a cast-iron pan over high heat and add the butter and oil. When sizzling, add the cauliflower, onion, and garlic, and stir frequently until translucent, about 4 minutes.

Add the kale, Cajun seasoning, sugar, and liquid smoke and continue to cook, stirring frequently, until the kale begins to wilt, about 5 minutes. Add the beans and stir until everything is hot. Season with salt and serve immediately.

This warm, melty, cheesy version of classic seven-layer dip marries the best of refried beans and queso for game day and beyond.

Warm Seven-Layer Skillet Dip

Tbsp. unsalted butter,

onion,

pinto beans,

Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt

apple cider vinegar

adobo chipotle chiles

yellow American cheese, coarsely grated

Monterey Jack or pepper Jack cheese, coarsely grated (about ¾ cup)

avocados,

lime juice

salsa,

jalapeños

scallions, green parts only, thinly sliced

(packed) cilantro

Tortilla chips and lime wedges (for serving)

This Super Bowl season, you can have cold—and likely congealed—seven-layer dip from the supermarket, or…you can make this warm, melty version begging to be scooped up and eaten. This take combines two homemade game-day icons—rich, creamy refried beans and unctuous cheese sauce—and tops them off with a handful of simple garnishes. (If your favorite store-bought salsa is chunky but watery, drain it over a fine-mesh strainer first to save the dip from turning soupy.) The queso stays fluid at room temperature for a good while, so you can spend your time screaming at the television rather than racing to eat before it solidifies. Let’s take a sec to talk about why.
Yes, this recipe calls for American cheese, and if you’re already plotting a way to replace it, don’t. American cheeses contain sodium citrate or sodium phosphate, salts that keep the cheese’s fat and water together in a perfect emulsion, even as it melts. Try this with another cheese like Parmesan or even extra-sharp cheddar and the fat simply squeezes its way out, resulting in a broken, grainy mess. Buy a block of American cheese at the deli counter and shred it yourself for the smoothest sauce. Avoid blocks or shreds of Velveeta—they contain too much water and not enough fat.

Melt 4 Tbsp. unsalted butter, cut into pieces, in a medium deep skillet over medium heat. Cook 1 large onion, finely chopped, stirring often, until tender and translucent, 8–12 minutes. Increase heat to medium-high and continue to cook, stirring often, until onion is pale golden brown, 5–8 minutes more.

Reduce heat to medium and add 6 garlic cloves, finely chopped, and 1½ tsp. ground cumin to skillet. Cook, stirring, until garlic is fragrant, about 1 minute. Add 3 canned chipotle chiles in adobo, finely chopped, two 15-oz. cans pinto beans, rinsed, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt. Pour in 1 cup water and bring to a simmer, mashing beans with a potato masher (or a fork and some elbow grease) until mostly smooth. Cook, stirring often, until most of liquid is absorbed, about 2 minutes. (Beans should be risotto-like in consistency, loose enough to fall off a spoon.) Remove from heat and stir in 1 Tbsp. apple cider vinegar. Cover and keep warm.
Do ahead: Beans can be made 3 days ahead. Let cool; cover and chill. Reheat over medium-low, thinning with water and seasoning with salt as needed.

Whisk 2 tsp. adobo from a can of chipotle chiles in adobo, ½ tsp. ground cumin, ¼ tsp. Diamond Crystal or Morton kosher salt, and ½ cup water in a small saucepan and bring to a simmer over medium heat. Add 4 oz. yellow American cheese, coarsely grated or torn if using singles (about 1 cup), and cook, whisking vigorously, just until cheese is melted and mixture is smooth, about 1 minute. Remove from heat and add 3 oz. Monterey Jack or pepper Jack cheese, coarsely grated (about ¾ cup); whisk until cheese is melted and queso is smooth (return to low heat briefly if needed).

Using your hands to avoid bruising, toss 2 ripe avocados, cut into ¼" pieces, with 1 Tbsp. fresh lime juice and a large pinch of salt in a medium bowl.

Uncover beans and pour queso over. Top with ¼ cup sour cream, followed by ½ cup good-quality salsa, avocados, and ¼ cup sliced pickled jalapeños. Scatter 4 scallions, green parts only, thinly sliced, and ¼ cup (packed) coarsely chopped cilantro over.

Serve dip warm in skillet with tortilla chips and lime wedges.

Refried Beans from Homemade Pinto Beans

lb dried pinto beans

lard

tsp salt

white onion,

jalapeno, seeded (optional)

Wash your beans and put in a bowl or pan to soak overnight with a pinch of salt and the onion. If you are cooking on the stove top, add the lard and  bring to a boil, lower the heat to a simmer and cook for 2-3 hours until tender.  Check for salt.  If you are cooking in the Instant Pot, cover with water by 1 inch. Add the lard to your pot.  Use the bean mode and set for 35-45 minutes.  Since we are using these for refried beans, we want them to be pretty soft.  

When the beans are done, add a little oil to a skillet or a sturdy saucepan.  Add the amount of beans you want to use, mashing with your bean masher, adding liquid as needed.  Serve with your favorite Mexican food, Texmex dishes as a side dish or stuffed in a burrito with cheese.  We like to add cheese to the top when we are using them as a side dish! Great for nachos too!

Not to be confused with a Latin American tamale, tamale pie is a comforting retro casserole made from ground beef chili that is topped with cornbread batter and then baked. This vegetarian version relies on vegetables and beans instead of meat. Fresh green chiles and onions are broiled until charred to deepen their flavor, then puréed with tomatoes to make a complex sauce for the beans. The cornbread topping — crisp at the surface, tender underneath — gets an optional handful of Cheddar folded into the mix for added verve. Serve this one-pot meal on its own or with a creamy dollop of sour cream or yogurt on the side.

Vegetarian Tamale Pie

jalapeños, halved lengthwise and seeded (if desired)

extra-virgin olive oil,

oregano

cilantro leaves and tender stems (optional)

135 cornmeal

all-purpose flour

baking powder

kosher salt (such as Diamond Crystal)

egg,

unsalted butter, melted and cooled

honey

scallions,

Cheddar (optional)

Prepare the chili: Move a rack as close to the heating element as possible and heat the broiler. Cover a baking sheet with foil. Finely dice half of the onion and set aside for later.

Slice remaining onion half into 1/2-inch-thick half-moons and arrange on the prepared baking sheet. Place jalapeños and poblano next to onions, cut sides down. Lightly brush vegetables with oil and sprinkle with a pinch of salt. Broil 2 to 4 minutes, until vegetables are charred on one side. (If the chiles are small, they will be charred after 1 to 2 minutes.) Flip vegetables and broil until the other side is charred, 1 to 3 minutes.

Transfer pan to a rack until cool enough to handle, then stem the peppers. Transfer charred vegetables and any accumulated juices to a blender (or use a bowl and immersion blender). Add canned tomato and 1/4 teaspoon salt, and blend to a coarse purée. You can make this up to 4 days ahead, and store in the refrigerator until needed.)

Heat oven to 425 degrees. In a large Dutch oven, heat the 2 tablespoons olive oil over medium-high. Add diced onion and sauté until lightly browned, 6 to 9 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in chili powder, oregano, remaining 1 1/2 teaspoons salt and cumin, and cook until spices darken, about 30 seconds.

Add beans and the reserved tomato purée, and let mixture simmer until thick like a chili, 10 to 15 minutes. Stir in cilantro, if using. Taste and add more salt and chili powder, if needed.

While the chili simmers, prepare the cornbread: In a medium bowl, whisk together cornmeal, flour, baking powder and salt.

In a small bowl, whisk together egg, sour cream, butter and honey. Whisk egg mixture into cornmeal mixture until combined. Fold in scallions.

Spread cornbread topping over the chili, then top with grated cheese, if using. Bake, uncovered, until cornbread is golden brown, 20 to 25 minutes. Serve hot or warm, topped with sour cream and more scallions.

This vegetarian spin on tortilla soup gets its savory flavor from deeply caramelized cabbage, which brings sweetness, bitterness and earthiness. It uses tortillas in two ways: Pulverized tortilla chips add body and a delightful undercurrent of nutty flavor. (Grinding the tortilla finely ensures that it integrates into the soup without needing a final blend.) They are also sprinkled on top, adding a satisfying crunch while echoing the soup’s corn flavor. Treat this recipe as a template, and add whatever other vegetables you may have. As with other tortilla soups, the final garnishes are key to balancing the complex flavors. Don’t skimp on the lime, as its bracing acidity lifts all of the elements. 

Vegetable Tortilla Soup

neutral oil,

purple cabbage, halved,

Kosher salt and black pepper

sweet potato,

yellow onion, finely chopped

tortilla chips, finely ground in a spice grinder or blender

tomato purée

chipotles

pinto beans, drained

tortilla chips, diced avocado, vegan sour cream lime wedges

Heat the oil in a large, heavy-bottomed pot over high. Add the cabbage, season with a large pinch of salt and cook, occasionally stirring, until softened, lightly charred in spots and smelling smoky, about 10 minutes. Add the sweet potato, onion, garlic and another pinch of salt and cook, stirring frequently, until the onion and garlic have softened, about 5 minutes. 

Stir in the tortilla chips. Add the tomato purée and chipotles and bring to a simmer. 

Add 5 cups of water and another large pinch of salt; bring to a boil. Reduce the heat to maintain a simmer and cook, stirring occasionally, until the soup is thickened and the sweet potatoes are cooked through, about 15 minutes. 

Stir in the pinto beans; season to taste with salt and pepper. 

Divide soup among bowls and serve with desired toppings.

A cozy mash-up of <a href="https://cooking.nytimes.com/recipes/1020744-black-bean-tacos-with-avocado-and-spicy-onions?algo=cooking_search_relevance_metric_ios&fellback=false&imp_id=8223619845967858&req_id=7263378336829429&surface=cooking-search-web&variant=1_cooking_search_relevance_metric_ios"><span>tacos</span></a> and <a href="https://cooking.nytimes.com/recipes/7985-turkey-chili?algo=cooking_search_relevance_metric_ios&fellback=false&imp_id=8800712859289772&req_id=2152001806881823&surface=cooking-search-web&variant=1_cooking_search_relevance_metric_ios"><span>hearty chili</span></a>, this soup fills the spot on those days when you're in need of a quick bowl of comfort. You can use a taco seasoning packet from the store, but it’s very easy to make your own blend to suit your taste (and whip up extra, if you like, to have on hand for other dishes). If using a packet, it will also include salt, so adjust accordingly when seasoning. You can easily make this soup vegetarian by omitting the meat and using an extra can of beans or subbing in a meat substitute. Set up a colorful toppings bar and be sure to squeeze on a little lime to brighten up all the flavors. 

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Top 21 pinto bean recipes from across the web

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Top Tags

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The most viewed pinto bean recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine