Ditch the canned stuff—this Pinto Beans Recipe rivals them all!
I’ll admit, pinto beans were always just sort of “there” for me. Generally speaking, beans aren’t at the forefront of my mind. Outside of heating the odd can of baked beans now and again with my weekend barbecue, my knowledge of legumes was lacking. Even now, I wouldn’t say I’m an expert. However, I will say one thing—I’m digging this simple pinto beans recipe.
Over the past few years, Milwaukee has upped its food truck game, and we’ve had no shortage of authentic Mexican vendors. From carne asadas to birria quesadillas, I practically trip over good eats. I guess I’m lucky that you can’t gain calories through smell, right? I hope so.
If I visited these food trucks as often as I’d like, I’d be broke and up a few waist sizes. So, to compensate, I’ve turned my kitchen into the Porter’s cantina, making burritos, taco bowls, enchiladas, you name it. And if I’m making Mexican, there are two sides that I can’t live without—rice and beans.
This pinto beans recipe is as simple as it gets. You won’t find any frills here because that’s the point. They’re the perfect side for your main and complement all your Mexican faves. All you need is some garlic, onion, and a jalapeño for a little heat. Suffice it to say, these pinto beans are muy bueno (very good).
Are Pinto Beans Healthy?
You bet your Taco Tuesday they are. Pinto beans bring plenty of fiber and protein to your plate. Even better, they’re low in fat and calories. The recipe is also vegan, so pair it with your favorite meat-free Mexican menu. I suppose the only downside is that pinto beans, and beans in general, are not low-carb. Sorry, Paleo and keto friends! You’ll have to get your fiber elsewhere.
Do I Really Need To Soak The Pinto Beans?
Unless crunchy beans are your idea of a fun dinner, then definitely! Soaking beans overnight or at least for 8 hours shortens the cooking time. It also helps make the beans more digestible. We all know why we call beans the “musical fruit,” but personally, I’d rather not entertain my guests with an impromptu “percussion” concert.
Now, chances are that you’ve probably used canned beans in a recipe. I throw no shade. Canned beans are convenient. But I have to say—making pinto beans from scratch simply tastes more authentic. Perhaps even more importantly, they taste better.
How Do I Store Leftovers?
Refrigerate your leftovers in an airtight container for up to 5 days.
Serving Suggestions
Like I said earlier, pinto beans pair deliciously well with most Mexican dishes. Simple ground beef tacos are my kids’ favorites. However, I’ve convinced them, as well as my pickier friends and family, to try Mushroom Tacos, which are perfect for Meatless Mondays! Or go the seafood route with Shrimp Tacos. Seared Tuna Tacos are tasty, too!
Burritos are another obvious pick, though I don’t always like dealing with wrapping all the ingredients into a finicky tortilla. If you’re feeling “lazy,” try this Turkey Burrito Bowl. And don’t forget the Mexican Brown Rice, a whole-grain alternative to the white rice variety.
Ingredients
- 1 cup dried beans
- 1 white onion quartered
- 1 clove of garlic
- 1 jalapeño pepper
- Pinch of salt
- Pinch of pepper
Instructions
- Put the pinto beans in a large bowl and fill them with water until they’re fully submerged.
- Soak the pinto beans overnight or for at least 8 hours.
- Drain the water and put the pinto beans in a large pot or slow cooker.
- Cover the beans with fresh water and the remaining ingredients.
- Cook the beans on the stove at high temperature for 30 minutes, then turn them down to a medium temperature and cook for 15 minutes or until they are tender.
- Store your beans in an airtight container and place them in the refrigerator or freezer.
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.
This was yummy, thanks for the recipe Taylor