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Homemade Mexican Pinto Beans recipe photo

Mexican Pinto Beans

Hearty, lightly spiced pinto beans with bright lime and cilantro for a simple Mexican-inspired side.
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 small onion diced
  • 1 large jalapeño pepper seeds and membranes removed, diced
  • 1 large plum tomato diced
  • 2 cloves garlic minced
  • 1/2 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • 1/2 tsp sea salt or to taste
  • 28 oz pinto beans canned (about 2 cans) or home-cooked, drained
  • 1 cup vegetable broth
  • 1 tbsp lime juice
  • 1/8 cup cilantro chopped, for garnish

Equipment

  • large skillet or medium pot
  • Wooden spoon or spatula
  • Knife
  • Cutting Board
  • Measuring Spoons

Method
 

  1. Heat the olive oil in a large skillet or medium pot over medium heat.
  2. Add the diced onion and diced jalapeño and sauté until softened, about 5 minutes.
  3. Stir in the minced garlic, diced tomato, cumin, oregano, paprika, and salt; cook until the tomatoes soften and the spices are fragrant, about 3–4 minutes.
  4. Add the drained pinto beans and vegetable broth, bring to a boil, then reduce heat to low and simmer, covered, for about 20 minutes.
  5. Use a spoon to mash some of the beans in the pot to create a creamier texture; add a little extra broth if needed to reach desired consistency.
  6. Stir in the lime juice, adjust seasoning to taste, and remove from heat.
  7. Serve garnished with chopped cilantro.

Notes

  • Use mushrooms, bell pepper, or corn to vary the vegetables.
  • Swap or add spices like chili powder, taco seasoning, or chipotle in adobo for smoky heat.
  • Leave jalapeño seeds in to increase spiciness.
  • Substitute pinto beans with black, kidney, or cannellini beans if desired.