Martha's "Pinto Beans

Leanne D.


My neighbor makes the best pinto beans.She told me how she makes them and I was surprised by how simple they are.I think the key to her beans is,she cooks them in a clay pot. My beans are good but not as good as hers and I think the clay pot is the key.Until I find a pot like hers,I make my beans"Martha's way.
Sometimes,I put the beans in the crock pot,same recipe.
I like to add chopped tomatoes,minced onions and shredded cheese to beans with rice and any Mexican entree. Great for tacos,tostadas,burritos and huevos rancheros.

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2 Hr 15 Min


Stove Top


2 c
pinto beans
canola oil
salt,to taste

Directions Step-By-Step

Pick through beans,discarding any rocks,half beans,discolored beans,etc. Rinse throughly with cold water. Place in a large pan.Add enough water to cover by several inches.Bring to a boil,turn heat to medium and cook until tender,about 2 hours. Heat a large skillet,cover bottom of skillet with oil,Add strained cooked beans to hot oil,mashing with a potato masher to desired consistency,add bean water (water beans were cooked in) to thin the beans,add salt to taste.Simmer on low heat,adding more bean water as needed.
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About this Recipe

Course/Dish: Other Side Dishes
Main Ingredient: Beans/Legumes
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy