How to cook flavorful healthy vegan Mexican-style Pinto Beans using dry beans! A simple easy recipe that can be made on the stovetop or in an Instant Pot. A delicious addition to your Mexican Feast, or weekly meal prep. Can be made ahead! Allow 6 hours of soaking time. With a video!
Hi, friends. It is the first of May. Time continues on even though the world feels as if it has taken a long pause. I hope you are finding your rhythm in all of this. With Cinco De Mayo right around the corner, I’d thought I’d share a simple recipe for Pinto Beans using dry pinto beans.
This version is vegan, yet smoky and full of flavor. I like making a big pot of these Mexican Pinto Beans on slow lazy days, letting it simmer gently on the stove. It’s perfect for gatherings and meal prep- serve it up during the week in burritos, tacos, and healthy bowls. The leftover pinto beans get more and more flavorful each day as the beans have a chance to soak up all the goodness.
You can also make these in an Instant Pot,be sure to see recipe notes.
Pinto Beans Recipe | 60-sec video!
How to make Pinto Beans
Step one: Soak the beans overnight, or for a minimum of 6 hours. Add a teaspoon of salt to the soaking water.
For a milder version, leave out the dried guajillo chili.
Step three: Add the spices and toast for 1-2 minutes. Add a cinnamon stick if you like.
Step four: Add the beans, bay leaves, salt and water and bring to a simmer.
Step Five: Simmer uncovered for 45-55 minutes.
The leftover peppers can be frozen in tiny zip-lock bags for another use.
As the beans sit, the liquid will thicken up and the beans will get even more flavorful.
Have a lovely weekend. Get outside, breathe, feel the sun on your skin.
More bean recipes you may like:
- Instant Pot Pinto Bean Stew
- Refried Beans! | Instant Pot or Stove Top
- Pumpkin Soup with Leeks and White beans
- Cuban Black Bean Soup (Instant Pot w/ Dry Beans)
- Southwest Black Bean Quinoa Salad
How to cook flavorful healthy vegan Mexican Pinto Beans using dry beans! A Simple easy recipe that can be made on the stovetop or in an Instant Pot. A delicious addition to your Mexican Feast, or weekly meal prep. It can be made ahead! Allow 6 hours of soaking time.
- 1 lb dry pinto beans (2 1/2 cups dry), soaked 6-12 hours, then drained
- 1 teaspoon salt
- 1–2 tablespoons olive oil
- 1 onion, diced
- 4 cloves garlic, rough chopped
- 1 cinnamon stick (optional)
- 1 dry Mexican Guajillo Chile (optional, see notes), seeds removed, cut into small pieces
- 1 tablespoon cumin
- 1 tablespoon coriander
- 2 teaspoons chili powder
- 2 teaspoons dried oregano
- 2 bay leaves (optional)
- 2 quarts water
- 1 tablespoon tomato paste (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon vinegar
- 1 tablespoon adobo sauce (from canned chipotles)
- Place pinto beans in a med bowl, and cover with 2-3 inches of water. Stir in 1 teaspoon salt and let soak overnight – or for a minimum of 8-12 hours. Drain.
- After soaking: In a large pot, heat the oil over medium heat and saute the onion and garlic until tender and fragrant, 4-5 minutes. Add the dried chili, cinnamon stick and all the spices. Saute one minute to toast the spices. Add the water, tomato paste and DRAINED beans. Stir in the 1/2 salt and bring to a rapid boil.
- Lower heat to maintain a gentle simmer (on low or medium-low) and simmer uncovered for 45-60 minutes until beans are tender.
- Stir in the tablespoon of Chipotle Adobo Sauce and the vinegar.
- Taste, adjusting salt if needed.
Feel free to substitute 1-2 canned chipotle peppers (chopped) instead of the dried Mexican chili. Or leave out both for a milder version. Or experiment with other dried Mexican chilies taking not of heat level. One Guajillo chili makes this MEDIUM SPICY.
You could also use a little smoked paprika for the smoky flavor without the spiciness.
INSTANT POT: Cook according to above, using the saute function for sauteeing. Reduce water to 3 cups. Pressure cook the soaked pinto beans on high for 15 minutes, naturally release. If you’d like to reduce liquid further, cook on saute function for a few minutes until it thickens up.
HAM HOCK: Feel free to add a smoked ham hock to the top of the simmering beans. After it’s tender, shred the meat and stir into the beans.
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