Mexican Pinto Beans From Scratch (1 Pot)
How to make Mexican Pinto Beans from scratch in 1 pot Flavorful, smoky, so easy, and perfect for every Mexican dish you can think of
How to make Mexican Pinto Beans from scratch in 1 pot Flavorful, smoky, so easy, and perfect for every Mexican dish you can think of
- 1 tbsp olive oil
- 1 tbsp ground cumin
- 1 pound pinto beans* ((soaked overnight in cool water //
- 1/2 medium white onion ((diced))
- 3 large cloves garlic minced ((3 cloves yield ~1 1/2 tbsp))
- 1 pinch each sea salt + black pepper ((plus more to taste
- 1 cup or 240 ml vegetable broth per 1 cube))
- 1 tsp adobo sauce as original recipe is written // plus
- 1/2 cup diced tomatoes and green chilies ((i used muir g
- 1 tbsp chili powder*
- 1/4 tsp ground cinnamon ((optional))
- Carbohydrate 0.986202000565462 g
- Cholesterol 0 mg
- Fat 0.608001000429383 g
- Fiber 0.341550004997947 g
- Protein 0.261393000227642 g
- Saturated Fat 0.0792210000396048 g
- Serving Size 1 1 (1/2-cup servings) (48g)
- Sodium 8.79315000215022 mg
- Sugar 0.644651995567516 g
- Trans Fat 0.0528318000475817 g
- Calories 9 calories
Step-by-step
- 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 (amount as original recipe is written // adjust if altering batch size). Stir to coat and sauté 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 (time as original recipe is written // adjust if altering batch size), 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).
My Simple Secret to Perfectly Seasoned Mexican Pinto Beans
As a busy working mom, finding time to cook delicious and healthy meals can feel like a Herculean task. But I've learned a few tricks along the way, and one of my absolute favorites is this one-pot Mexican pinto bean recipe. It’s incredibly simple, flavorful, and adaptable – perfect for weeknight dinners or even meal prepping for the week ahead. Forget complicated recipes and long prep times; this recipe gets you perfectly seasoned pinto beans with minimal effort.
What I love most about this recipe is its versatility. These beans are the perfect base for countless dishes. One night, they might be the star of a hearty burrito bowl, complete with fluffy rice, grilled chicken or veggies, and all my favorite toppings. Another night, I might whip up a quick and easy taco salad, using the beans as a protein-packed base. And when I'm really short on time, I simply serve them alongside some warm tortillas and a dollop of sour cream or Greek yogurt – a quick and satisfying meal that the whole family enjoys.
The key to truly amazing pinto beans lies in the seasoning. Don't be shy with the spices! I use a combination of cumin, chili powder, and a touch of cinnamon for a warm, complex flavor profile. The adobo sauce adds a delightful smoky heat, and a good pinch of salt enhances all the other flavors. Feel free to adjust the seasoning to your liking – more chili powder for extra heat, more cumin for a deeper smoky flavor, or a dash of garlic powder for extra savory notes. Experiment and find your perfect blend!
Beyond the deliciousness, these beans are also incredibly practical. They’re a fantastic way to incorporate more plant-based protein into your diet, making them a perfect choice for vegetarians, vegans, and meat-eaters alike. The soaking process ensures that the beans cook quickly and evenly, resulting in a tender, perfectly cooked result every time. And the best part? They’re incredibly easy to make ahead of time. I often double or even triple the recipe on the weekend and store the beans in the refrigerator or freezer for quick and easy meals throughout the week.
So, whether you're a seasoned cook or a kitchen novice, this recipe is for you. It’s a simple, healthy, and utterly delicious way to add a touch of Mexican flair to your weekly menu. The convenience and versatility make it a true staple in my kitchen, and I hope it becomes one in yours as well. From busy weeknights to casual weekend gatherings, these beans are always a crowd-pleaser.
Tips and Variations:
- Spice it up: Add a diced jalapeño or a pinch of cayenne pepper for extra heat.
- Add some veggies: Throw in some diced bell peppers or corn for extra flavor and nutrition.
- Make it creamy: Blend a portion of the cooked beans for a creamier texture.
- Boost the flavor: Add a bay leaf or a sprig of thyme during the simmering process.
- Meal prep friendly: This recipe is perfect for meal prepping. Double or triple the recipe and store the cooked beans in the refrigerator for up to 5 days or in the freezer for up to a month.
Give this simple recipe a try and let me know what you think! I’m confident it will become a regular in your kitchen rotation, too.
