Pinto Beans With Mexican-Style Seasonings

Pinto beans are simmered with onion, tomatoes, chili powder, cumin, and garlic in this easy one-pot recipe. I love making these beans just because they make the whole house smell so good, and the longer they simmer the better they taste. You could add 1/2 can of beer to make "borracho" beans. I personally taste-test throughout the entire cooking process and add extra seasoning as I feel it needs it. These beans could simmer all day long; just make sure they have plenty of water to keep the beans covered.


Recipes · Fruits and Vegetables · Beans and Peas · Pinto Beans


Prep Time: 15 mins
Cook Time: 4 hrs
Total Time: 12 hrs 15 mins
Additional Time: 8 hrs
Servings: 8

Ingredients

Ingredients List

  • 1 pound dried pinto beans, rinsed

  • 4 cups water, or as needed

  • 2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)

  • ½ pound bacon, cut into 1/2-inch pieces

  • 1 yellow onion, chopped

  • 1 tablespoon chili powder, or to taste

  • 1 tablespoon ground cumin, or to taste

  • 1 ½ teaspoons garlic powder, or to taste

  • ½ bunch fresh cilantro, chopped

  • salt to taste


Directions

  1. Place pinto beans into a large pot and pour in enough water to cover by 2 to 3 inches. Let beans soak overnight.

  2. Drain beans, return to pot, and pour in fresh water to cover; add tomatoes, bacon, onion, chili powder, cumin, and garlic powder. Bring to a boil, reduce heat to low, and simmer for 3 hours. Check the beans occasionally and add more water if needed.

  3. Stir cilantro and salt into beans simmer until beans are soft, about 1 more hour.


Nutrition Facts (per serving)

Nutrition Facts
267 Calories
5g Fat
41g Carbs
16g Protein


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