pinto beans recipe

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.

Try this pinto beans recipe once, and you&#039;ll never get the canned kind again! Note that the cooking time here will depend on the freshness of your beans. Fresher beans cook more quickly and soften more evenly, so buy your beans from a source with high turnover if you can.

Pinto Beans

dry pinto beans

avocado oil

onion

water (more as needed)

fine sea salt (more

black pepper

lime juice (more

jalapeño (stemmed and diced)

Chili powder (to taste)

Cilantro (for garnish)

Place the beans in a large colander and sort through them to remove and discard any stones or debris. Rinse them well and transfer them to a large bowl. Cover with 2 to 3 inches of water and discard any beans that float. Soak at room temperature for 8 hours or overnight. Drain and rinse.

In a large pot or Dutch oven, heat the oil over medium heat. Add the onion and sauté until soft, about 5 minutes. If you like spicy beans, add the jalapeño with the onion.

Stir in the cumin and then add the beans, water, oregano, salt, and several grinds of pepper and bring to a boil. Reduce the heat and simmer, uncovered, until the beans are tender. The timing will depend on the freshness of your beans. I like to check mine starting at 1 hour and every 15 minutes after that. Add more liquid to the pot, as needed, to keep the beans submerged. I like to cook my pinto beans until they’re starting to fall apart and the bean liquid around them has thickened.

Turn off the heat and stir in the lime juice. Season the beans to taste with more salt (I typically add ½ to 1 additional teaspoon), more pepper, and chili powder, if desired. Garnish with cilantro, if using. Store the beans in an airtight container in the fridge for up to 5 days, or freeze them for up to 3 months.

This Ham Hocks and Beans recipe is made using any white beans including pinto or navy. The meal is seasoned to perfection using smoked ham hocks and paired with classic cornbread.

Ham Hocks and Beans

garlic

chicken broth (Use enough

bag dried pinto beans (Rinsed)

Creole Seasoning

bay leaf

Fill a Dutch oven or soup pot with water (enough to cover the pinto beans) and place it on the stove to boil. Once the water has boiled, remove it from the heat and add the pinto beans. Allow the beans to soak for 1 hour and then drain. Alternatively, you can soak the beans overnight.

Place a Dutch oven or soup pot on medium-high heat and add the olive oil.

When hot, add the onions and garlic. Saute until translucent and fragrant.

Add in the chicken broth, pinto beans, ham hock, Creole seasoning, and bay leaf. Stir.

Place the lid on the pot and lower the heat to medium-low. Cook for 1 1/2-3 hours until the beans are soft. You can test if they are done by grabbing one bean out of the pot and mashing it with a spoon or fork. Mine usually take 2 hours to reach my desired texture.

Open up the pot and remove the bay leaf and ham hock. If you like meat in your beans, use 2 forks and shred the meat from the ham hock and return it to the pot. Taste repeatedly and add salt and pepper to taste if needed.

Cool before serving. I like to use a slotted spoon to serve.

Tender pinto beans, zesty spices, and a thick gravy all come together in this simple, affordable, and easy recipe for homemade Ranch Style Beans!

Ranch Style Beans

(16 oz) package dried pinto beans

tomato paste

onion,

garlic,

paprika

brown sugar

Cayenne pepper, optional, for heat, to taste

Optional,

Rinse beans. Place in a large pot and cover with 7 cups of water. Let stand 6-8 hours, or overnight. Drain and return beans to pot.

Add 1 quart (4 cups) of fresh water to the pot with the beans. Bring to boil. Reduce heat; cover and simmer for 1 ½ hours (or until beans are tender). Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer 1-1 ½ hours longer (until beans are tender and gravy is thick). Season with salt and pepper, to taste.

You do not need to soak the beans. Simply place the dry beans, onion, garlic, tomato paste and seasonings in the slow cooker. Add 7 cups of water and stir. Cover and cook on LOW for 8-10 hours, or until the beans are tender.

ALTERNATIVE SLOW COOKER METHOD:

The canned Ranch Style beans use garlic powder and onion powder instead of fresh onion and garlic cloves so I think the homemade variety should use the same for convenience.

This recipe is a keeper!! 
I made a few minor alterations and used the crockpot method.  In place of 4 cups of the 7 cups of water, I used vegetable broth. My paprika is smoked paprika which I really enjoy.  I also added 1.5 pounds of browned ground beef toward the end of cooking. Thank you so much.

Southern pinto beans are the ultimate comfort food! They’re perfectly seasoned, ultra creamy, and full of flavor from the smoked ham hock.

BEST Southern Pinto Beans (Ham Hock and Pinto Beans)

pinto beans (soaked overnight)

Tablespoons butter

medium yellow onion (diced, 1 cup)

garlic (minced)

parsley

chicken broth (1 quart)

ham hock (3/4 pound)

Salt and pepper (to taste)

Pour the dried pinto beans into a large...

Pour the dried pinto beans into a large dutch oven. Sort through the beans, removing any dirt and debris. Fill the pot with enough water to cover the beans by 2 inches. Cover, and let rest overnight (8 hours).

Once the beans have soaked, drain them in...

Once the beans have soaked, drain them in a colander, and set aside. Dry the pot. Heat the dutch oven over medium heat. Once hot, add the butter. Once the butter has melted, add the onions and saute until almost translucent (about 4 minutes). Add the minced garlic and parsley, and stir. Saute until aromatic (about 30-60 seconds). 

Transfer the pinto beans to the dutch oven....

Transfer the pinto beans to the dutch oven. Pour in the chicken broth and water, and stir together. Place the ham hock in the pot.

Turn the heat up and bring to a...

Turn the heat up and bring to a boil. Once boiling, turn the heat down to medium-low, cover, and simmer, stirring periodically, for 2 to 3 hours (2 1/2 hours is normally about right for me), until the beans are tender to your preference. Keep in mind that older beans take longer to cook than fresher ones.

Once the beans have reached your desired tenderness,...

Once the beans have reached your desired tenderness, turn the heat off. Use tongs to transfer the ham hock to a medium bowl. Carefully taste the beans, and add salt and pepper to taste.

Optional (if you like meat in your beans):...

Optional (if you like meat in your beans): Shred the ham hock using two forks, removing the bones. Once shredded, add the ham hock meat back to the pot, and stir.

This pinto beans recipe makes the best creamy, tender and flavorful pinto beans! Learn how to cook pinto beans from dried. They&#39;re easy to make and so much better than canned beans.

BEST Pinto Beans Recipe

water (filtered is best,

salt (plus more to taste, as needed)

For serving: fresh lime juice

Pick over the beans to check for any small rocks or other debris. Place dry beans in a strainer and rinse well under cold water.

Soak the beans: Place rinsed beans in a large bowl. Add enough water to cover the beans by 3 inches (use filtered water, if possible). Soak for at least 8 hours and up to 12 hours, at room temperature. Transfer soaked beans to a colander and rinse them well.

When you are ready to cook the beans, heat the olive oil in a large Dutch oven or other heavy pot over medium heat. Add the onion and sauté, stirring often, for 3-4 minutes until softened. Add the garlic and cook, stirring for 30 seconds. Pour in the 10 cups of filtered water. Then add the soaked, drained beans, salt, cumin, oregano and black pepper. Stir.

Bring the pot to a boil over medium-high heat. Then reduce the heat to a low simmer. Simmer the beans, uncovered, until tender, stirring occasionally. This usually takes about 1 ½ hours, but can range from 1-2 hours depending on the beans. (See note below.) Start checking on the beans after 1 hour, doing a taste test to see if they are cooked to your liking. If not, continue cooking, checking on them every 15 minutes or so. Add up to 1 cup more water as needed if the liquid is almost gone and the beans are not yet done.

Once the beans are done, if there is more liquid than you&#39;d like left in the pot, you can drain some of it off. Taste the beans and season with more salt, as needed. Serve with a squeeze of fresh lime juice and chopped fresh cilantro, or as desired.

I have previously made this, but it is just too much work.  I think Rosarito's canned beans taste great.   Yours taste great but in this instance, I elected to stay with canned.

Excellent. Was looking for a basic stovetop recipe for beans. I thought the amount of spices may be too much, but I followed the recipe and they came out perfect. In fact, I can smell the flavors more than I can taste them. That's where it's supposed to be. Thank you.

These were great!  I added some Tasso,  a couple of bay leaves and a tablespoon of butter, then garnished with chopped red onion and a little sweet pickle relish. I’ve made pinto beans for years but really liked these and the addition of cumin. I’d never thought of that. 

Grew up on pinto beans cooked this way.  I still cook them from scratch. Much better than the canned you buy in the store. I’ve also canned them in jars so they are just a matter of heating them up and making a pan of cornbread when in a hurry. 

https://mediavine-res.cloudinary.com/video/upload/t_original/v1706191912/ocnpvuamelp9hubyrpxo.mp4

Every time I make these pinto beans, I'm amazed at just how much better they are than canned beans. There's really no reason not to cook beans from scratch with this easy pinto beans recipe.

Pinto Beans Recipe

Have home cooked beans in much less time with these Instant Pot Pinto Beans. No soaking time is needed to have tender, perfectly spiced beans in just an hour and a half!

Instant Pot Pinto Beans

dry pinto beans ((about 2 cups))

water*

jalapeño pepper (cut in half lengthwise)

Rinse

Rinse the beans and remove any pebbles or debris. Place the rinsed beans in the Instant Pot.

Combine

To the pot, add the water, onion, jalapeño, garlic, chili powder and salt. Stir to combine.

Place the lid on the pot and turn the valve to seal.

Cook

Select high pressure and 50 minutes for the cook time.

Release

Once the time has passed, let the pressure release naturally for 15 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid.

Season

Remove the jalapeño and stir in the pepper. Add more salt to taste, if desired.

Great easy recipe. Made a few alterations to suit family tastes. Added about a pound of cubed ham and left out the jalapeño. Everyone loved it!

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Top 7 pinto beans recipe recipes from across the web

The most viewed pinto beans recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mexican Pinto Beans

Pinto Beans

Ham Hocks and Beans

Ranch Style Beans

BEST Southern Pinto Beans (Ham Hock...

BEST Pinto Beans Recipe

Instant Pot Pinto Beans

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