Beloved by generations, spiced pinto beans are the perfect complement for almost any entrée or a healthy main on their own!
This is just about my favorite pantry side dish. Simply give an onion and a bit of garlic a quick sauté, grab a can of beans, gather a few spice-cabinet staples, and you have one of the tastiest dishes of all time. And don’t just take my word for it. Dishes like this one are ingrained in regional cooking across the country. In Appalachia and parts of the South, pinto beans and cornbread have been a dinnertime staple for centuries; the beans are a classic barbecue side dish in Texas, and across the western states they’re a favorite often associated with cowboys and cattle drives. Simple, nutritious, economical, and delicious—plus, you’ll get a taste of history as part of this dish.
Why use canned beans? Convenience! The easier the dish is to make, the more you’re likely to put it into your weekly rotation. Stock up on some canned pintos, and you’ll always be just minutes away from a great dish that can just as easily be a main as a side. That said, if you’re someone who likes cooking your own beans from dried, by all means do it. A big batch of boiled beans can be frozen and kept handy, which is almost as easy as grabbing a can; just remember that a 15.5-ounce can of beans is about one and a half cups after draining.
And while this recipe for the beans is vegetarian and vegan, it doesn’t have to be. Sautéing some bacon, ham, or sliced sausage with the onion is a popular way to add flavor and heartiness if that’s your thing. And the same goes for spice. We kept the level on the lower side to make sure the dish is as versatile and crowd-pleasing as possible, but you can definitely add a heftier shot of hot sauce or pass whatever fiery condiment you favor on the side.
Is it necessary to rinse canned beans?
Giving canned beans a rinse before using them will almost always positively affect their healthfulness and flavor. The cloudy liquid you see when you open a can of beans is composed mainly of starches and salt. And there’s typically lots of salt unless you buy cans marked low-sodium or no-salt. Rinsing canned beans for 10 seconds under cool water will significantly lower their sodium level. And it can also help to remove the metallic flavor some people are sensitive to in canned beans. But while rinsing is usually an all-around pro tip for a dish with pure and delicious bean taste, there are some exceptions. Some bean soup recipes specifically take advantage of the starch in the bean liquid to help thicken the soup. And aquafaba, the liquid found in chickpea cans, can be saved as a vegan substitute for egg whites. But for this spiced bean dish? Definitely rinse!
How do I store leftovers?
Cool leftover spiced beans to room temperature and refrigerate in an airtight container for up to 3 days or freeze for up to 6 months. Reheating beans in the microwave is easy, or you can put them in a pan on the stovetop with a little extra water or broth. If you’re using the stovetop method for frozen, be sure to keep the heat low, cover the pot, and stir frequently for even heating.
Serving Suggestions
These spiced beans go amazingly with a wide range of dishes. Use them to bolster meaty entrées like Oven-Cooked Top Sirloin Steak, Roasted Chicken, or Ground Turkey-Stuffed Peppers. Or make the beans the star of the show by serving them with Honey Cornbread or Easy Sweet Vegan Cornbread With Applesauce, or a simple rice dish like Instant-Pot Rice Pilaf for a hearty rice-and-beans meal.
Ingredients
- 1 tablespoon olive oil
- 1 small onion finely diced
- 2 cloves garlic minced
- 3/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 can pinto beans (15 1/2 ounces) drained and rinsed
- 1/3 cup vegetable broth
- Salt and black pepper to taste
- 1 dash hot sauce
- Fresh chopped cilantro for garnish
Instructions
- Heat the olive oil in a saucepan over medium heat. Add the onion and sauté until softened, about 3 to 5 minutes.
- Add the garlic, cumin, chili powder, paprika, and oregano. Cook until the garlic is golden and aromatic.
- Add the pinto beans and broth to the saucepan. Stir to combine with the onion and spices. Season with salt and black pepper, then add a dash of hot sauce.
- Lower the heat. Cover and simmer for about 10 minutes, stirring occasionally.
- Remove from the heat. Garnish with chopped cilantro before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
My family loved this!
Glad to hear it! Thanks for the rating.