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pinto beans

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Ofallon, MO

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.

yield 8 serving(s)
prep time 15 Min
cook time 2 Hr
method Stove Top

Ingredients For pinto beans

  • 1 lb
    dried pinto beans
  • 1 1/2 Tbsp
    olive oil
  • 1 md
    yellow onion finely chopped
  • 3 clove
    garlic, minced
  • 2 tsp
    cumin
  • 1 tsp
    dried marjoram
  • 1 tsp
    smoked paprika
  • 1/8 tsp
    ground cayenne pepper
  • 4 Tbsp
    tomato paste
  • 2 can
    diced tomatoes with green chilies, mild (10 oz each)
  • 2
    bay leaves
  • 2
    thyme sprigs
  • 4 c
    low-sodium beef broth (sub chicken or vegetable)
  • salt to taste

How To Make pinto beans

  • 1
    The 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.
  • 2
    Dry the pot and heat the olive oil over medium-low heat. Add the onion and cook until soft, stirring frequently.
  • 3
    Reduce the heat to low and add the garlic, cumin, marjoram, paprika, and ground cayenne pepper. Cook for 1-2 minutes while stirring.
  • 4
    Stir in the tomato paste, diced tomatoes with green chilies, bay leaves, thyme, beans, and broth. Cover and bring the mixture to a boil.
  • 5
    Reduce 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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