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!
You may also like this Mexican rice and our best ever guacamole.
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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.
Bowl of Pinto Beans
🍴 Serving
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.
❄️ Storing
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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Are you looking for more beans recipes?
Are you trying this Easy Pinto Bean recipe or any other on my blog? I would love to hear about it in the comments below and be sure to rate the recipe.
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๐ Recipe
Easy Pinto Beans
Ingredients
- 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
Optional garnishes
- 1 medium tomato diced
- ½ small red onion diced
- ¼ cup cheese crumbled
- 1 tablespoon cilantro (fresh coriander) chopped
Instructions
- 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.
Notes
- 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.
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