Name: Easy Mexican-Style Pinto Beans from Scratch
Prep time: 2 h
Cook time: 3 h
Total time: 5 h
Cuisine: Mexican
Ingredients: 1 pound (or .5 kg) of dried pinto beans; 8 cups of filtered water or vegetable stock; 1 yellow onion, minced; 3 cloves garlic, minced; 1 cup fresh cilantro, chopped (or 1 tsp ground coriander); 1 tbsp ground cumin; 1/2 tsp Ceylon cinnamon; 2 tsp chili powder; a 14oz. (or 400g) can of diced tomatoes; 1 whole chipotle pepper (in adobo sauce), minced; 1 tbsp adobo sauce; 2.5 tsp salt, divided (or more, to taste); 1/2 tsp black pepper (or more, to taste)

Easy Mexican-Style Pinto Beans from Scratch

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5 from 4 reviews

These Mexican-style pinto beans from scratch are packed with deep flavor, healthy, and so much better than store-bought. Stovetop, 1 pot, and just 12 ingredients!

Author: Maddy's Avenue
Prep Time: 2 hours
Cook Time: 3 hours
Total Time: 5 hours
Yield: 12 servings 1x
Category: Side Dish
Method: Soak & Simmer
Cuisine: Mexican
Diet: Vegan

Ingredients

Scale

1 pound (or .5 kg) of dried pinto beans
8 cups of filtered water or vegetable stock
1 yellow onion, minced
3 cloves garlic, minced
1 cup fresh cilantro, chopped (or 1 tsp ground coriander)
1 tbsp ground cumin
1/2 tsp Ceylon cinnamon
2 tsp chili powder
a 14oz. (or 400g) can of diced tomatoes
1 whole chipotle pepper (in adobo sauce), minced
1 tbsp adobo sauce
2.5 tsp salt, divided (or more, to taste)
1/2 tsp black pepper (or more, to taste)

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Instructions

Soak the beans: Add the dried beans and 8 cups of room temperature filtered water or low-salt vegetable stock to a heavy-based pot, like a Dutch oven. Soak the beans for two hours. Do not drain or rinse.
Boil the beans: Cook the beans in the same broth they soaked in. Put the pot on the stovetop over high heat and bring to a boil.
Stir in and simmer: Once boiling, stir in the minced onion, garlic, and a 1/2 tsp of sea salt, then bring the stove down to a simmer. Cover the pot with the lid askew, so some of the moisture can escape. Simmer for 1.5 hours.
Add in the seasonings: Stir in the diced tomatoes, minced chipotle pepper and adobo sauce, fresh cilantro (or ground coriander), ground cumin, chili powder, Ceylon cinnamon, the rest of the salt, and freshly cracked black pepper. Remove the lid, and simmer for 1.5 hours more, until the beans are soft. If needed, or if you like “soupier” beans, feel free to add 1 or 2 more cups of vegetable broth or water as the beans simmer.
Taste, adjust, and enjoy: Season with more salt or pepper, to taste. Enjoy with your favorite Mexican dishes – and always with a squeeze of lime juice!

Find it online: https://maddysavenue.com/mexican-pinto-beans-from-scratch/