vegan pinto beans

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.

Instant Pot Pinto Bean Stew using dry beans with corn, yams, poblanos - vegan-adaptable and can be made in 45 minutes. A hearty vegan stew that is earthy and smoky with subtle heat. (Allow 8 hours soaking time for the pinto beans.)

Instant Pot Pinto Bean Stew

onion,

garlic

Ancho chili powder

yam, yielding approximately 3 cups cubed

dry pinto beans, soaked for 8 hours

veggie broth or chicken stock

Molasses

chipotle powder (optional-

——

corn

Set instant pot to “Saute” add oil and onion saute 5 minutes.  Add garlic and poblanos (or green bell pepper) saute another 2 minutes.

Add the ancho chili powder, cumin and coriander stirring another minute so that the spices coat the mixture.

Add the yams, soaked beans, tomatoes, chicken stock or veggie stock, molasses, chipotle (if desired) and salt.

Give a stir and set the Instant Pot to high pressure for 25 minutes.

Stir in frozen corn and let warm through.

Serve and garnish with any of the options.

Thank you for all your recipes
..I can now incorporate vegetables into my diet.  This was awesome and absolutely delicious..definitely a repeat at my table.

My wife made this on 10-23-2020 in the instant pot. It was so great, I had to have a second helping. The depth of flavor was so good. Our power went out 10 minutes after it started cooking. The power came on 1 hour later and guess what our dinner was done. Great bean soup in a chilly house!”

We made thus recipe and it was so flavourful and satisfying.  We all said it’s a do over and double up the recipe for leftovers.  Even without the extras it’s fantastic. I didn’t have pinto beans so subbed with black beans and it was great.  Thanks for another delicious option, yet again.

I made this stew a few days ago. It is delicious!  The combination of beans and yams and all the spices made this a go to dish for the winter months. And it is easy in the instant pot. . Tonight I am having it again—I love leftovers!!

Wondering what you think about adding ground beef, pulled chicken or pork?

Super delicious. I just love your instant pot recipes. Thank you. They turn out so good.

Absolutely delicious!   I topped with plain yogurt because it is what I had but loved this even before I added the yogurt.  I was craving something warm and comforting and this hit the spot!

Excellent flavor!  Added some chicken and fresh corn cut off the cob.  Will most definitely make this again.  Thanks!

We've made this four times now. It is excellent. We made it twice following the recipe exactly. Terrific! Then we made adding bone-in, skin off chicken thighs. Also terrific. The last time we added cubed pork tenderloin that we sautéed separately and added when the stew was cooked. Wow! What a versatile and wonderful recipe! Thank you, Sylvia.

HI Sylvia
I am new to your site - everything I have tried so far, I just love it.  This recipe was super tasty and easy, too! Thank you!

I’ve made this several times and I gotta say I was surprised! Sometimes I don’t like to try new foods because I get scared but this was just amazing. The cooking time was perfect. I enjoyed making this. It was something different than what I was used to making. We decided to add chicken to it the second time and it was also perfect. We’re definitely keeping this recipe!

Great flavor. My one complaint is texture- when you pressure cook the beans with the yams and peppers, the veggies get very mushy. I will make this recipe again but will pre-cook the beans and then cook the soup with veggies.

Being vegan, my wife and I eat beans several times a week. I've collected dozens of recipes over the years, and this one is our new favorite! I followed the list of ingredients closely; the only thing I changed (slightly was the method): I skipped the sautéing and simply added everything to the Instant Pot except the peppers, yam, and corn. After the beans finished cooking, I released the pressure, switched to Slow Cook on high, added the yam, pepper and corn, and cooked until the potato was tender.

Cooking beans from scratch is easy and economical in the Instant Pot! Always have pinto beans at the ready for your favorite meals, or make easy refried beans! Vegan, gluten-free, oil-free.

Instant Pot Mexican Pinto Beans (Vegan)

dry pinto beans

onion

bay leaf (optional)

cilantro (optional)

jalapeño (optional)

Add all ingredients to the liner of the Instant Pot and cook at high pressure for 35 minutes.

Allow for a natural pressure release (about 30 minutes), then remove the aromatics and season to taste with additional salt if needed.

Use immediately in your favorite recipe, or store in an airtight container in the refrigerator for up to a week, or freeze in 2-cup portions.

Hyper-flavorful vegan refried beans, perfectly spiced and wonderfully creamy. Quick to prepare and great as a nutritious, protein-packed side.

Vegan Refried Beans

onion (diced)

garlic (minced)

½ teaspoon Mexican chili powder

tomato paste

canned pinto beans (drained and rinsed (or 3 cups of cooked pinto beans))

cilantro (minced)

lime juice (or

salt (or

hatch chilies (minced)

chipotle chilies in adobo sauce

Heat the olive oil in a large skillet over medium heat. After 90 seconds, when the oil is hot, add the diced onion and cook for 3-5 minutes until soft and translucent.

Add the minced garlic, ground coriander, Mexican chili powder, and ground cumin to the skillet. Stir continuously and cook for just one minute until the spices are fragrant.

Stir in the tomato paste, and the drained and rinsed pinto beans. Pour in the water and stir everything together, ensuring the beans are well coated with the spice mixture.

Lower the heat to low-medium and let the beans simmer for about ten minutes, or until very soft. Remove the pan from the stove.

Remove approximately ⅔ of the beans (and liquid) and blend them for 60 seconds on high speed in a blender or food processor until completely smooth.

Stir the pureed beans back into the pan, along with cilantro, lime juice, salt, and optional hatch chilies or chipotle chilies. Taste and adjust the seasoning as needed, possibly adding more water if the beans have become too thick.

I'm not vegan but I made this for a group that includes vegetarians. I've made refried beans before but these are so much better. Really tasty!

I’ve always avoided refried beans…they kinda look disgusting and I’ve always thought they tasted like glue. But because every other chef Adam recipe I’ve tried has been terrific, I gave these a go….and yes. Making them for the third time. Y-um.

Really good and easy to make vegan refried bean recipe! I made it in my instapot. Very flavorful.

Finally, a perfect vegan refried bean recipe.

The spices are spot on! I used Hatch Chile's that I roasted in the oven...oh...so good!

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Top 4 vegan pinto beans recipes from across the web

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