Pinto Beans

Pinto Beans

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Sally Wilson


I got tired of spending my money for pinto beans that didn't really have much flavor and had so many weird ingredients. I decided to try making my own. Wow!! I even impressed myself :) I will NEVER buy canned refried or pinto beans again. Enjoy. Note: Cook time includes soaking the beans. You can do the quick soak method it you are in a rush.


★★★★★ 1 vote

15 Hr 15 Min
2 Hr
Stove Top


  • 1 lb
    dry pinto beans
  • 1 small
    yellow onion, chopped
  • 2 Tbsp
    chipotle pepper, minced
  • 1 can(s)
    diced tomatoes, drained
  • 2 clove
    garlic, smashed
  • 2 tsp
  • 1 tsp
    chili powder
  • 1 tsp
  • 6 c
  • 2 pkg
    goya seasoning without annatto

How to Make Pinto Beans


  1. Place beans in a large dutch oven and cover with water. Cover pot and soak beans overnight.
  2. Discard water and rinse beans.
  3. Return beans to pot and add remaining ingredients. Add enough water to cover everything.
  4. Bring to a boil. Reduce heat to a simmer,cover and cook for 1 1/2 - 2 hours or until beans are tender.
  5. Use a large spoon or potato masher to mash some of the beans, this will help to thicken the beans.
  6. I added a few drops of "Mega Death" hot sauce and it was very spicy. Feel free to use your own discretion as to how hot you want it. Some people might not like the heat from the chipotle peppers but they add a wonderful smokey flavor.

Printable Recipe Card

About Pinto Beans

Course/Dish: Other Side Dishes
Main Ingredient: Beans/Legumes
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tag: Healthy

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