This pinto bean recipe combines pinto beans. sautéed onions, garlic, the perfect blend of spices, and tomatoes with mild green chiles. The spice balance is spot on with tons of gusto without too much heat.
You are going to love the rich tomato base and texture that homemade pinto beans provide. Enjoy this recipe as a hearty side dish with classic meatloaf, fried quesabirria tacos, or oven-baked beef brisket. I also like to eat it as a main dish with skillet cornbread, beer bread, or corn fritters.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Dried pinto beans: You can substitute canned pinto beans. Use 3 (15-ounce) cans of beans, drained and rinsed. This will speed up the simmering time, but if you like the rich, complex flavor that simmering beans provide, I suggest using dried beans.
- Marjoram: It is a milder, sweeter, less intense version of oregano. However, you can substitute oregano if needed.
- Diced tomatoes with green chilies: Canned Rotel tomatoes are ideal here. I prefer the mild ones, but most people know their heat tolerance. You can substitute a (15-ounce) can of petite diced tomatoes and a (4-ounce) can of diced green chilies.
- Low-sodium broth: Use low-sodium beef, chicken, or vegetable broth.
How to Make Pinto Beans
This is the summary version; for the complete list of ingredients and instructions, see the recipe card below.
The night before you wish to cook the pinto bean recipe, rinse the beans and sort through them, removing any pebbles. Add the beans to a large pot, cover them with cold water, and soak overnight in the refrigerator. Drain the beans in a colander in the sink and rinse.
Dry the pot and heat the olive oil over medium-low heat. Add the onion and cook until soft, stirring frequently. Reduce the heat to low and add the garlic, cumin, marjoram, paprika, and ground cayenne pepper. Cook for 1-2 minutes while stirring.
Stir in the tomato paste, diced tomatoes with green chilies, bay leaves, thyme, beans, and broth. Cover and bring the mixture to a boil. Reduce and simmer until the beans are tender, or about 1 1/2-2 hours. Stir the beans several times and add more broth or water if needed to keep the beans just submerged in liquid. Fish out the bay leaves and the thyme stems before serving.
Preparation Tips and Storage
- A small amount of ground cayenne pepper does not make this dish spicy. It makes it flavorful.
- Start with 3 cups of broth and add more when needed as the beans simmer. You want the sauce to cook down and thicken as it softens the beans. If more than 3-4 cups is needed, you can substitute water.
- This recipe can be prepared up to 2 days in advance, covered, and stored in the fridge. Reheat on the stovetop over low heat.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave at reduced power or on the stovetop over low heat.
How to Serve Pinto Beans
- Rice: white, such as basmati or jasmine, brown, or cilantro lime rice.
- Bread: sweet potato cornbread, corn muffins, or jalapeno cheddar beer bread. All delicious with seasoned pinto beans.
- Tacos: serve as a side dish for your favorite taco recipes, such as ground pork tacos, crock pot chicken tacos, and ground turkey tacos.
More Bean Recipes
Pinto Beans Recipe
Ingredients
- 1 lb dried pinto beans
- 1½ tablespoons olive oil
- 1 medium yellow onion finely chopped
- 3 cloves garlic, minced
- 2 teaspoons cumin
- 1 teaspoon dried marjoram
- 1 teaspoon smoked paprika
- ⅛ teaspoon ground cayenne pepper
- 4 tablespoons tomato paste
- 2 (10-ounce) cans diced tomatoes with green chilies (mild)
- 2 bay leaves
- 2 thyme sprigs
- 3-4 cups low sodium beef broth sub chicken or vegetable
- salt to taste
- freshly ground black pepper to taste
Instructions
- The night before, rinse the beans and sort through them, removing any pebbles. Add the beans to a large pot, cover them with cold water, and soak overnight in the refrigerator. Drain the beans in a colander in the sink and rinse.
- Dry the pot and heat the olive oil over medium-low heat. Add the onion and cook until soft, stirring frequently.
- Reduce the heat to low and add the garlic, cumin, marjoram, paprika, and ground cayenne pepper. Cook for 1-2 minutes while stirring.
- Stir in the tomato paste, diced tomatoes with green chilies, bay leaves, thyme, beans, and broth. Cover and bring the mixture to a boil.
- Reduce and simmer until the beans are tender, or about 1 1/2-2 hours. Stir the beans several times and add more broth or water if needed to keep the beans just submerged in liquid. Fish out the bay leaves and the thyme stems.
Notes
- That small amount of ground cayenne pepper does not make it spicy. It makes it flavorful.
- Start with 3 cups of broth and add more when needed as the beans simmer. You want the sauce to cook down and thicken as it softens the beans. If more than 3-4 cups is needed, you can substitute water.
- This recipe can be prepared up to 2 days in advance, covered, and stored in the fridge. Reheat on the stovetop over low heat.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave at reduced power or on the stovetop over low heat.
Julia G
I like the idea of making my own beans! You can add so many flavors and spices. Thank you for your recipe.
Beth Pierce
You are most welcome, Julia!
Eileen
This is comfort food at its finest! I do follow a different recipe but now I am convinced that yours is better. Thank you for the recipe.
Jen
These pinto beans went so well with my chicken enchiladas. They were delicious and so full of flavor. Thanks for the recipe.
Beth Pierce
You are most welcome, Jen!