pinto beans dry

How to cook flavorful healthy vegan Mexican Pinto Beans using dry beans! A Simple easy recipe that can be made on the stovetop or in an Instant Pot. A delicious addition to your Mexican Feast, or weekly meal prep. It can be made ahead!  Allow 6 hours of soaking time.

Mexican Pinto Beans 

beans

salt

——-

olive oil

onion, diced

garlic, rough chopped

cinnamon (optional)

cumin

coriander

chili powder

oregano

bay leaves (optional)

water

tomato paste (optional)

vinegar

adobo sauce (from canned chipotles)

Place pinto beans in a med bowl, and cover with 2-3 inches of water.  Stir in 1 teaspoon salt and let soak overnight &#8211; or for a minimum of 6 hours. Drain.

After soaking: In a large pot, heat the oil over medium heat and saute the onion and garlic until tender and fragrant, 4-5 minutes. Add the dried chili, cinnamon stick and all the spices. Saute one minute to toast the spices. Add the water, tomato paste and DRAINED beans. Stir in the 1/2 salt and bring to a rapid boil.

Lower heat to maintain a gentle simmer (on low or medium low) and simmer uncovered for 45-60 minutes, until beans are tender.

Stir in the tablespoon of Chipotle Adobo Sauce and the vinegar.

Wow, these are good. Turned out perfectly.

I made half the recipe in my instant pot, but kept the spices the same to give it some depth.  Found that 25 minutes made the beans softer than I like, - will try 22 minutes next time.  After the release, using saute button worked well to make it more "gravy-like." I used the whole guajillo chili cut up and didn't find it too spicy, but not crazy about the little chili pieces.   Using in a taco salad tonight.  I'd make this again!

Another winner! Made it on the stovetop and they came out perfectly! People started scooping them out with chips. Had to cut them off so there was enough for dinner! :)

these are the best pinto beans ever, the use of spices and toasting them makes a huge difference, i did add some chopped bacon for my carnivore friends.  i also love the instant pot lentils.

I really loved these beans! I was skeptical because I could smell the cinnamon so strongly when they were cooking. I was afraid it would be too overpowering but it was a perfect subtle undertone. Couldn’t find dried chiles where I live so I just used a fresh jalapeño and added some chopped chipotles with the adobo sauce. I made in my Instantpot and didn’t soak the beans. Gasp! I know! 47 mins HP+NR. Downside: a lot of the beans imploded. I’ll probably not skip the soak next time. Definitely making again! Thank you!

hi next time roast those fresh chilis  and blend in a blender wit garlic den add to beans ta cook. and if you use a crock pot overbite on low no need to soak beans just leave out salt till they are cooked then adjust wit salt    go for it mistakes are a teacher

what a great recipe.   similar to mine sept I use ancho.  the others are sometimes not available but if so I use both.     OH.  salt in soaking water toughens skin and in Mexico de use soaking water to cook da beans in.  ,,,,I also use a fork and smash some beans against side o pot it thickens da broth. ,,,,, Again a wonderful wonderful recipe.  oh no ham use salt pork or uncured bacon

Ridiculously good, totally worth soaking the beans. I had a few recipe modifications, I used ground Cinnamon instead of sticks as I didn't have them, I didn't use coriander or chili powder or bay leaves. I bumped up the cumin and used Chipotle peppers in Adobo sauce in place of the Mexican chile. Served as tacos with the Smoky Cauliflower  (Chimichurri bowls) and sweet potato, vegan cilantro crema, fresh lime juice. I'm vegan, but my husband added roasted chicken to his tacos too.

Outstanding flavor!  Everyone adored them!  Thank you for sharing such a delicious recipe!

I had all the ingredients ready for this recipe. I like to cook 2 pounds of beans at a time so I simply doubled the ingredients for the recipe, including doubling the time,  which comes out perfectly. I also like to use left over over brisket fat that I store in the freezer.

Wonderful recipe all my family enjoy and asking for more 
Thank You for teaching me and inspired me to cook

These are the most flavorful pinto beans I've ever had. I used 3 chipotle peppers from the can of adobo sauce instead of the dried peppers and would classify the spice level as mild. I think next time I'll use 4-5! Thank you for sharing this recipe, I can't wait to try your others.

Loved this, did my version with tinned pinto beans, celery and tinned tomatoes

Made a double batch with the guajillos and the whole can of chipotle-not too piquant at all for a NM person! Excellent beans.

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