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


1Pick 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.
This is an internet picture.

About Martha's "Pinto Beans

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