pinto beans
This pinto bean recipe combines pinto beans. sautéed onions, garlic, the perfect blend of spices, and tomatoes with mild green chiles. The spice balance is spot on with tons of gusto without too much heat.
prep time
15 Min
cook time
2 Hr
method
Stove Top
yield
8 serving(s)
Ingredients
- 1 pound dried pinto beans
- 1 1/2 tablespoons olive oil
- 1 medium yellow onion finely chopped
- 3 cloves garlic, minced
- 2 teaspoons cumin
- 1 teaspoon dried marjoram
- 1 teaspoon smoked paprika
- 1/8 teaspoon ground cayenne pepper
- 4 tablespoons tomato paste
- 2 cans diced tomatoes with green chilies, mild (10 oz each)
- 2 - bay leaves
- 2 - thyme sprigs
- 4 cups low-sodium beef broth (sub chicken or vegetable)
- salt to taste
How To Make pinto beans
-
Step 1The night before, rinse the beans and sort through them, removing any pebbles. Add the beans to a large pot, cover them with cold water, and soak overnight in the refrigerator. Drain the beans in a colander in the sink and rinse.
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Step 2Dry the pot and heat the olive oil over medium-low heat. Add the onion and cook until soft, stirring frequently.
-
Step 3Reduce the heat to low and add the garlic, cumin, marjoram, paprika, and ground cayenne pepper. Cook for 1-2 minutes while stirring.
-
Step 4Stir in the tomato paste, diced tomatoes with green chilies, bay leaves, thyme, beans, and broth. Cover and bring the mixture to a boil.
-
Step 5Reduce and simmer until the beans are tender, or about 1 1/2-2 hours. Stir the beans several times and add more broth or water if needed to keep the beans just submerged in liquid. Fish out the bay leaves and the thyme stems.
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