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Pinto Beans Recipe

Pinto Beans Recipe - smokey, hearty and filling pinto beans dish made totally from scratch. Seasoned with smoked paprika, jalapeno and chili powder for some heat, oregano for a great aroma and cumin for nutty and earthy flavor. A great addition to your favorite tacos, burritos, enchiladas or as a main course itself!
Course Main
Cuisine Mexican
Prep Time 10 minutes
Cook Time 35 minutes
Soaking Time 8 hours
Total Time 8 hours 45 minutes
Servings 4 - 5 cups
Calories 287kcal
Author Imma


  • 1 pound (450g) dried pinto beans
  • 4 bacon , chopped
  • 1 medium yellow onion , diced
  • 1 tablespoon minced garlic
  • 1 jalapeño , minced (remove seeds and ribs if you prefer less heat)
  • 1 bell pepper
  • 1 teaspoon oregano
  • 1 teaspoon cumin spice
  • 1 teaspoon chili powder , (adjust to taste)
  • 2 teaspoon smoked paprika
  • 2 bay leaves
  • water or chicken broth


  • Rinse dry pinto beans and pick through and discard any foreign object. Add beans to a large pot cover with 3-4 inches of cold water. Cover and let sit for about 8 hours or over night.
  • In a large, heavy sauté pan, saute chopped bacon until brown and crispy about 4-5 minutes, remove and , set aside.
  • Throw in the onions, garlic, jalapenos,bell pepper, oregano, cumin, chilli spice, smoked paprika and bay leaf . Then saute for about 3-5 minutes, until onions are wilted and aromatic.
  • Drain the soaked beans, rinse, and place the beans in the pot. Stir for about a minute or two.
  • Add about 5 cups  water or chicken broth, enough to cover the beans  bring to a boil. Return bacon or add towards the last 10 minutes of cooking 
  • Reduce heat to a simmer and cook, for about 55  or more minutes, stirring occasionally, or until beans are tender and slightly thickened to your desire.
  • Add more stock or water to desired thickness, the texture of the beans should be thick, somewhat creamy but not watery.
  • Remove the bay leaves.
  • Taste and adjust for seasonings with salt and pepper if needed. Serve over cooked rice and garnish with green onion or cilantro.


  1. Soak dried pinto beans to discard any foreign object and cut back on time when cooking it.
  2. Add salt to beans on the latter part of cooking. If you add salt early on, it sometimes prevent the starches in the beans to break down causing it a little over-firm when cooking.
  3. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Calories: 287kcal | Carbohydrates: 36g | Protein: 14g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 159mg | Potassium: 693mg | Fiber: 12g | Sugar: 3g | Vitamin A: 1855IU | Vitamin C: 45.7mg | Calcium: 75mg | Iron: 3.6mg