Pinto Beans Recipe

These flavor-blasted pinto beans are combined with sautéed onions and garlic, the perfect blend of spices and dried herbs, and tomatoes with mild green chiles. The spice balance is spot on with tons of gusto without too much heat.

Course main meal vegetarian/side

Cuisine American, Mexican/American

Keyword how to cook pinto beans, how to make pinto beans, pinto bean recipe, pinto beans recipe

Prep Time 15

Cook Time 2

Soaking Time 8

Total Time 10 15

Servings servings

Calories 242kcal

Author Beth Pierce

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.

Nutrition