These Mexican Pinto Beans are bursting with flavor – think spicy, smoky, and just a hint of sweetness. This incredibly simple recipe utilizes canned pinto beans and pantry staples, taking less than 15 minutes to prepare. The result is a mouthwatering dish that’s perfect for quick lunches or satisfying dinners throughout the week.
Beans are a cornerstone of my diet, and Mexican cuisine holds a special place in my heart. So naturally, Mexican beans are a frequent favorite in my kitchen. Between my beloved Mexican black bean recipe and these wonderfully creamy pinto beans, we enjoy a Mexican-inspired feast on a regular basis!
When time and energy allow, I often transform these pinto beans into rich refried beans, the foundation for an epic burrito – much like my black bean burrito recipe but elevated with homemade refried pinto beans. However, on those busy days when speed and ease are paramount, these Mexican pinto beans are my ultimate go-to. They deliver incredible flavor with minimal effort.
Canned vs. Dried Pinto Beans: Choosing What’s Right for You
In this recipe, I opt for the convenience of canned pinto beans. Preparing them is as simple as draining and rinsing them under cold water. This streamlined approach makes this recipe incredibly fast.
However, dried pinto beans offer a more budget-friendly option and, some argue, a deeper, more robust flavor. The trade-off is the extra time required for soaking and pre-cooking the beans before you can even begin this recipe. This significantly increases the overall preparation time.
Personally, I maintain a pantry stocked with both canned and dried pinto beans. Canned beans are perfect for those spontaneous meals when time is short. Dried beans are ideal for planned meal prep when I want to cook a larger batch and savor the richer flavor.
To cook dried pinto beans, follow these basic steps:
- Soak: Submerge the dried beans in water and let them soak overnight.
- Drain: Discard the soaking water and rinse the beans.
- Cook: Combine the soaked beans with fresh water or broth (using approximately 3 parts liquid to 1 part beans) in a pot. Bring to a boil, then reduce heat and simmer for 2 to 2.5 hours, or until the beans are tender.
- Proceed with the Recipe: Once your dried pinto beans are cooked, you can continue with the Mexican pinto beans recipe below.
Key Ingredients for Flavorful Mexican Pinto Beans
Here’s a breakdown of the ingredients you’ll need for this recipe. For precise measurements and step-by-step instructions, please scroll down to the recipe card at the bottom of this post.
Ingredients laid out for Mexican pinto beans: canned pinto beans, a small white bowl of mixed seasonings, diced white onion, minced garlic, tomato puree, and brown sugar. Chipotle paste, vegetable stock, and apple cider vinegar are not pictured.
- Pinto Beans: As mentioned, canned pinto beans are my usual choice for their convenience. Pre-cooked dried pinto beans are an excellent alternative if you prefer.
- Tomato Puree: This adds a concentrated tomato flavor that forms the base of the sauce.
- White Onion: Diced onion provides a foundational savory note to the dish.
- Garlic: Minced garlic infuses aromatic pungency.
- Chipotle Chilli Paste: For those who love a spicy kick, chipotle chilli paste is essential. It delivers both heat and smoky depth. Alternatively, for a milder flavor profile without the spice, sundried tomato paste can be substituted. It still provides rich tomato flavor and complexity.
- Apple Cider Vinegar: A touch of acidity is crucial to balance the flavors. Apple cider vinegar (or white wine vinegar) adds a pleasant tang.
- Olive Oil: Your preferred cooking oil. Olive oil is my go-to for its flavor and health benefits.
- Seasonings and Spices: This blend is where the Mexican magic happens! We use smoked paprika, garlic powder, cumin powder, cayenne pepper, and oregano, along with salt and pepper to taste. Each spice contributes a layer of complexity.
- Brown Sugar: A teaspoon of brown sugar adds a subtle caramelized sweetness, reminiscent of barbecue flavors, which beautifully complements the smoky and spicy notes.
- Vegetable Stock: About 1 cup (250ml) of vegetable stock (I typically use Kallo stock cubes dissolved in boiling water) is needed to create the luscious sauce for the beans and bring all the flavors together.
Step-by-Step Guide to Making Easy Mexican Pinto Beans
Pinto beans are a staple in authentic Mexican cuisine, alongside their equally popular cousin, black beans. I adore pinto beans for their wonderfully creamy texture and ability to soak up flavors.
Let’s get cooking! Begin by heating olive oil in a saucepan over medium heat. Add the diced white onion and sauté for 4-5 minutes until softened. Then, add the minced garlic and sauté for another minute or two until it becomes golden and fragrant, releasing its aromatic oils. Next, stir in the tomato puree and chipotle chilli paste (or sundried tomato paste). Cook these pastes for about two minutes, stirring constantly, to allow their flavors to deepen and become more fragrant.
3) Stir in tomato puree and chipotle paste, cooking briefly to enhance their flavors.
Now, introduce the dry spices: smoked paprika, garlic powder, cumin powder, oregano, cayenne pepper, and brown sugar. Add the apple cider vinegar and stir everything together to combine, coating the onion and garlic mixture with the fragrant spice blend.
Pour the drained and rinsed pinto beans into the pan, followed by the vegetable stock. Stir gently to ensure the beans are evenly coated in the sauce. Reduce the heat to low, cover the pan, and simmer the beans for 5-10 minutes, or until the sauce has slightly thickened and the flavors have melded together beautifully.
For a luxuriously creamy texture and a thicker sauce that clings to the beans, use an immersion blender to blend approximately 1/4 to 1/3 of the beans directly in the pan. Alternatively, you can remove a portion of the beans, blend them in a regular blender, and then return them to the pan. This blending step creates a wonderful creamy consistency that elevates these Mexican pinto beans, making them perfect on their own, in burritos, or however you choose to enjoy them!
6) Blend a portion of the beans (1/4 – 1/3 of the pan) to achieve a creamy, thickened sauce.
Serving Suggestions for Mexican Pinto Beans
To truly elevate this simple pinto bean dish, I love to serve it with a variety of fresh and flavorful toppings:
- Freshly sliced avocado: Adds creaminess and healthy fats.
- A squeeze of lime juice: Brightens the flavors with a zesty tang.
- Pickled red onions: Offer a sharp and tangy contrast.
- A spoonful of plain yogurt or sour cream: Provides cooling richness.
- Sliced jalapeños: For an extra kick of heat.
Exploring “Authentic” Mexican Bean Flavors
There are countless ways to prepare pinto beans in a “Mexican” style, and my recipe is just one interpretation. It’s designed to deliver a smoky, BBQ-tomato sauce flavor profile using readily available Mexican-inspired spices. While some might consider this recipe inauthentic to traditional family recipes, it’s a version I’ve perfected and enjoyed for years. It consistently delivers delicious results and has become a reliable favorite.
The beauty of this Mexican pinto beans recipe lies in its versatility. If you’re missing a specific ingredient from the recipe card below, don’t hesitate to substitute it with something similar. The core flavors will still shine through.
A close-up, mouthwatering shot of perfectly cooked Mexican pinto beans, showcasing their rich color and creamy texture.
More Delicious Ways to Enjoy Pinto Beans
Beyond toppings, these Mexican pinto beans are incredibly versatile. Here are some serving suggestions to spark your culinary creativity:
- With tortilla chips or pitta bread: Serve them as a warm dip with toasted tortilla chips or grilled pitta bread, drizzled with garlic oil. Alongside some homemade guacamole, fresh cilantro, and sliced jalapeños, they make a fantastic appetizer or snack.
- Over rice or potatoes: Spoon them over fluffy brown rice or a baked jacket potato for a hearty and satisfying meal.
- Nachos topping: Elevate your nachos by using these flavorful pinto beans as a topping.
- Taco filling: Use them as a delicious and vegetarian replacement for black beans in these black bean tacos with dreamy avocado sauce.
- Loaded fries: Take your fries to the next level by topping them with these pinto beans, like in these epic loaded dirty fries or these spicy cajun fries.
- Side dish: Serve them alongside these spicy Mexican potatoes with avocado crema for a complete Mexican-inspired feast.
Craving More Bean Recipes? Try These:
(Note: This recipe was originally published in 2019. In 2024, I updated the recipe to enhance the flavor by adding diced onion and garlic. I also removed soy sauce to create a more authentically flavored Mexican pinto bean recipe with fewer unnecessary ingredients.)
Ingredients
- 1 tin (400g) pinto beans, drained and rinsed
- 2 cloves garlic, minced
- 1 small white onion, diced
- 1 tbsp tomato puree
- 1 tbsp chipotle chilli paste
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp cumin powder
- 1 tsp cayenne pepper
- 1 tsp dried oregano
- 1 tsp brown sugar
- 1 cup vegetable stock
Instructions
- Heat olive oil in a pan over medium heat. Add diced onion and sauté for 4-5 minutes until softened. Add minced garlic and sauté for 1-2 minutes until golden and fragrant.
- Stir in tomato puree and chipotle chilli paste. Cook for about 2 minutes, stirring.
- Add smoked paprika, garlic powder, cumin powder, cayenne pepper, oregano, brown sugar, and apple cider vinegar. Stir to combine.
- Add drained pinto beans and stir to coat in the spice mixture.
- Pour in vegetable stock (add more for a thinner sauce). Simmer on low heat for 5-10 minutes until the sauce thickens slightly.
- Blend 1/4 to 1/3 of the beans using an immersion blender (or remove a portion, blend, and return to the pan).
- Serve hot, garnished with fresh lime, chopped cilantro, plain yogurt, pickled red onions, and sliced avocado, if desired.
Recipe Notes
- Storage: Store leftover beans in an airtight container in the refrigerator for up to 5 days. They are also freezer-friendly. Thaw completely and reheat before serving.
- Refried Beans: To make refried beans, follow the recipe as directed, then use an immersion blender to blitz all the beans until smooth, or mash them with a potato masher for a chunkier texture. Perfect for tacos, burritos, and more.
- Serving Suggestions: Serve with toasted tortilla chips and avocado, or simply over brown rice for a quick, healthy, and flavorful meal.
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Nutrition Information:
Yield: 2 servings Serving Size: 1 Amount Per Serving: Calories: 218 Total Fat: 8g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 0mg Sodium: 453mg Carbohydrates: 29g Fiber: 9g Sugar: 3g Protein: 9g
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Recipe Video:
@bytheforkfulMy go-to Mexican inspired pinto bean recipe – I’ve made this recipe for years as a base for burritos and nachos and never got around to doing a video! So simple but so delicious. The recipe is written up in full on ByTheForkful under the title Mexican Pinto Beans #pintobeans #mexicanbeans #beangang #beanspo #beantok #beanrecipes #mexicanfood #mexicanrecipes #vegetarianrecipe
♬ Ain’t No Mountain High Enough – Marvin Gaye & Tammi Terrell
