Pinto Beans

So simple but so delicious, I love this pinto bean recipe. Whether you're using them as a side dish or the base for your next burrito bowl, these beans are creamy, flavorful, and so easy to make. After smelling them cook, my favorite way to serve them is a simple bowl of brothy beans with some pico de Gallo.

Author: Balancing Bowls

Meal Type: Milk Free

Cuisine: Mexican

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 40 minutes

Servings: 6 Servings

Calories: 16 kcal per serving

Ingredients

2 cups - dry pinto beans
1 - onion
4 cloves - garlic
2 teaspoons - salt
½ tsp - dried oregano
1 tsp - cumin
1 - dried ancho chile
8 cups - water

Instructions

Soak the beans: Place dry pinto beans in a large bowl and cover with water. Soak overnight or use the quick soak method (bring beans to a boil, remove from heat, cover, and let sit for 1 hour). Drain and rinse.
Cook the aromatics: Heat 1 teaspoon of salt and the diced onion in a large pot with a little olive oil over medium heat for 5 minutes. Add garlic and cook for another 5 minutes.
Simmer the beans: Add the soaked beans, oregano, cumin, dried ancho chile, and 8 cups of water to the pot. Bring to a boil, reduce heat, and simmer for 45 minutes.
Adjust seasoning: Add the remaining teaspoon of salt and continue to cook for another 45 minutes or until the beans are tender. Taste and adjust seasoning as needed.

Nutrition