This recipe for Pinto Beans is easy to make in just 30 minutes. It’s perfect as a dip or sauce for most Mexican dishes!
These pinto beans are smoky with wonderful depth of flavour and totally satisfying. We love it as a dip with tortilla chips, and in our house no Mexican meal is complete without it!
This recipe uses canned pinto beans making it extremely quick and easy to prepare. It can even be made ahead of time making it ideal for BBQs, picnics, tailgating, game/movie night, etc.
🛒 The ingredients
Select a good quality brand of pinto beans, one that does not contain preservatives, extra salt or sugar. I use the Biona brand as the beans have good texture and flavour and the BPA-free can only contains beans with their starchy water.
If you do not have pinto beans, black beans will also work for this recipe.
👩🏻🍳 Helpful tips
- Do not discard the bean liquid as it adds a wonderful rich creaminess to the sauce.
- Smoked paprika adds a little heat, or use chipotle chilli powder for a spicier kick.
- Use a potato masher to mash half the beans for an extra creamy consistency.
Serve these pinto beans as a dip with tortilla chips, or spread over warm tortillas with diced tomatoes, onions and some crumbled cheese. It’s also great for tacos, burrito bowls, quesadillas, tostadas, taquitos and enchiladas.
Keep in a sealed container in the fridge for up to 3 days, and in the freezer for up to 3 months.
Defrost in the fridge overnight, then reheat on the stove with a little water to desired consistency.
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Easy Pinto Beans
- 1 tablespoon olive oil
- 1 small onion red or white, diced
- 2 cloves garlic minced/grated
- 1 jalapeno cored, seeded and sliced
- ½ teaspoon cumin ground
- ½ teaspoon oregano dried
- 1 cup Italian tomato sauce or canned tomatoes
- ½ teaspoon chipotle chilli powder or smoked paprika (optional)
- 1 can pinto beans 15 oz/400g
- 1 teaspoon honey or brown sugar
- 1 tablespoon lime juice
- salt and pepper to taste
- 1 medium tomato diced
- ½ small red onion diced
- ¼ cup cheese crumbled
- 1 tablespoon cilantro (fresh coriander) chopped
- In a medium saucepan, warm the oil on medium heat and add the onions. Stir and cook for 3-4 minutes till onions have softened.
- Add the sliced jalapeño, garlic, cumin and oregano and mix well.
- Pour in the tomato sauce and mix well, bringing to a boil, then simmer on medium-low heat for 5 minutes.
- Add the beans with their liquid, the chipotle chilli powder and season with salt and pepper. Cook uncovered for 10 minutes.
- Remove from heat and stir in the honey/brown sugar, and lime juice.
- Using a potato masher, mash approximately half the beans. Garnish with optional garnishes (see ingredients), serve warm or at room temperature.
- For more detailed notes, see post above
- Serve as a dip with tortilla chips or add to your tacos, burritos, quesadillas, tostadas, taquitos and enchiladas.
- Store in the fridge in a sealed container for up to 3 days, or in the freezer for up to 3 months. Defrost in the fridge overnight and reheat on the stove with a little water to desired consistency.
The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.