Pinto Beans With Mexican-Style Seasonings
Pinto beans are an excellent source of protein and fiber. This recipe combines tender pinto beans with a delightful blend of Mexican-style seasonings for a flavorful dish that can be enjoyed as a side or main course.
Equipment
- 1 large pot
- 1 wooden spoon or spatula
- 1 strainer
- 1 measuring cups and spoons
- 1 serving dish
Ingredients
- 2 cups dried pinto beans about 400g
- 4 cups water about 960ml
- 1 medium onion, diced about 150g
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 tablespoon olive oil
- to taste none salt
- to taste none fresh cilantro, chopped for garnish
- as needed none lime wedges for serving
Instructions
- Rinse the dried pinto beans under cold water to remove any debris.
- In a large pot, combine the rinsed beans and 4 cups of water. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low and cover the pot. Simmer for about 1-1.5 hours or until the beans are tender. Check occasionally and add water if necessary to keep the beans submerged.
- In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until translucent.
- Add the minced garlic to the skillet and cook for another minute, stirring frequently to prevent burning.
- Stir in the ground cumin, smoked paprika, and chili powder. Cook for 1-2 minutes until the spices are fragrant.
- Once the beans are tender, drain any excess water and add them to the skillet with the onion and spice mixture.
- Stir gently to combine everything well. Season with salt to taste and heat through for about 5 minutes.
- Serve the pinto beans warm, garnished with fresh cilantro and lime wedges on the side.
Notes
You can soak the beans overnight to reduce cooking time; this will also enhance their digestibility.
Feel free to adjust the seasonings according to your taste preference. Adding diced tomatoes or jalapeños can also provide a fresh twist.
These beans pair well with tortillas, rice, or can be served as a filling for tacos.