Mexican Pinto Beans From Scratch (1 Pot)

If you want to add more Mexican recipes to your repertoire, Mexican Pinto Beans From Scratch (1 Pot) might be a recipe you should try. For 63 cents per serving, you get a side dish that serves 5. One portion of this dish contains approximately 9g of protein, 4g of fat, and a total of 177 calories. A mixture of chili powder, ground cumin, diced tomatoes with green chilies, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. 7 people have tried and liked this recipe. It is brought to you by Minimalist Baker. From preparation to the plate, this recipe takes approximately 7 hours and 15 minutes. Overall, this recipe earns an outstanding spoonacular score of 87%. Mexican Pinto Beans, Mexican Pinto Beans, and Mexican Pinto Beans are very similar to this recipe.

Servings: 5

Preparation duration: 375 minutes

Cooking duration: 60 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Add pinto beans to a large pot and cover with cool water (at least a few inches above the beans as they will expand). Soak for at least 6 hours or overnight* uncovered at room temperature.Once beans are soaked, drain and set aside.Heat your large pot over medium heat. Once hot, add olive oil, diced onion and garlic, and season with a healthy pinch each sea salt and black pepper. Stir to coat and saut for 3-4 minutes, or until onion is soft and translucent.Next add drained beans and bouillon cube and cover with water about 2 inches over the top, as the beans will expand while cooking. If using vegetable broth in place of a bouillon cube, add vegetable broth first, and then water so you don't add too much liquid.Add chipotle pepper and diced tomatoes, stir and bring to a low boil. Then reduce heat to low or medium-low and simmer for 40-50 minutes, or until beans are tender.Once the beans are tender and cooked through add remaining seasonings: adobo sauce, salt, pepper, cumin, chili powder, and cinnamon (optional). Stir to coat and cook on low for 10 more minutes to let the flavors meld.Taste and adjust seasonings as needed, adding more salt to taste, cumin for smokiness, chili for depth of flavor, cinnamon for warmth, or adobo sauce (and minced adobo peppers) for heat. You want them very well seasoned, so don't be shy!Your beans are now ready to enjoy! These make a delicious addition to burrito bowls, burritos, tacos, nachos, taco salads, veggie burgers, and more. You could also add them to chili!Store beans well covered in the refrigerator up to 5 days. Will keep in the freezer for 1 month (oftentimes longer).

 

Step by step:

1. Add pinto beans to a large pot and cover with cool water (at least a few inches above the beans as they will expand). Soak for at least 6 hours or overnight* uncovered at room temperature.Once beans are soaked, drain and set aside.

2. Heat your large pot over medium heat. Once hot, add olive oil, diced onion and garlic, and season with a healthy pinch each sea salt and black pepper. Stir to coat and saut for 3-4 minutes, or until onion is soft and translucent.Next add drained beans and bouillon cube and cover with water about 2 inches over the top, as the beans will expand while cooking. If using vegetable broth in place of a bouillon cube, add vegetable broth first, and then water so you don't add too much liquid.

3. Add chipotle pepper and diced tomatoes, stir and bring to a low boil. Then reduce heat to low or medium-low and simmer for 40-50 minutes, or until beans are tender.Once the beans are tender and cooked through add remaining seasonings: adobo sauce, salt, pepper, cumin, chili powder, and cinnamon (optional). Stir to coat and cook on low for 10 more minutes to let the flavors meld.Taste and adjust seasonings as needed, adding more salt to taste, cumin for smokiness, chili for depth of flavor, cinnamon for warmth, or adobo sauce (and minced adobo peppers) for heat. You want them very well seasoned, so don't be shy!Your beans are now ready to enjoy! These make a delicious addition to burrito bowls, burritos, tacos, nachos, taco salads, veggie burgers, and more. You could also add them to chili!Store beans well covered in the refrigerator up to 5 days. Will keep in the freezer for 1 month (oftentimes longer).

Nutrition Information:

covered percent of daily need