Pinto Beans with a Mexican Twist

Elevate your dried pinto beans with bold Mexican flavors, like chile peppers, chili powder, and cumin. This recipe is one you'll keep returning to for its irresistible taste and simple preparation.

Seasoning for Pinto Beans

These Mexican-style pinto beans are simmered with canned tomatoes, green chiles, bacon, and onions, creating a rich, spicy, and savory flavor profile that’s sure to satisfy your taste buds.

But that’s just the beginning! This dish becomes even more irresistible with a blend of everyday spices you probably already have in your pantry: chili powder, garlic powder, cumin, and a pinch of salt.

How to Prepare Pinto Beans with Mexican-Style Seasonings

This recipe was designed for stovetop cooking, but it’s also simple to make using an Instant Pot or slow cooker. Let’s take a quick look at how each of these three methods works:

Stovetop Method

The full, detailed recipe for stovetop pinto beans can be found below, but here’s a quick preview of the process:

1. Soak the dried beans overnight. After draining, return the beans to the pot and cover with fresh water (some reviewers suggest using chicken broth for added flavor).
2. Combine the remaining ingredients and bring to a boil. Once boiling, reduce the heat to low and let it simmer for around three hours, adding more water or broth as needed. Add cilantro and salt, then continue simmering for another hour to develop the perfect taste.

Instant Pot Method

Looking to save time with Instant Pot pinto beans? Culinary expert Nicole McLaughlin (a.k.a. NicoleMcMom) has an easy method to help you do just that. Follow her simple steps:

1. Start by covering one pound of dried beans with five cups of water. Add the tomatoes, bacon, onion, chili powder, cumin, and garlic powder.
2. Cook on high pressure for 30 minutes. Let the steam naturally release for about 10 minutes before releasing the pressure manually.
3. Stir in salt and fresh cilantro.

Nicole loves serving the Instant Pot pinto beans in a bowl with a scoop of rice, creating a simple red beans and rice-style side dish. To make it a hearty entrée, she suggests spooning the beans over tostadas and topping them with your favorite taco fixings like lettuce, shredded cheese, tomatoes, and onions.

Slow Cooker Method

To prepare these beans in a Crock-Pot:

1. Place the soaked beans in your slow cooker and cover with water or broth. Add tomatoes, bacon, onion, chili powder, cumin, and garlic powder.
2. Set the slow cooker to Low and cook, covered, for 10-12 hours. Add cilantro and salt during the final stages of cooking.

Storing Cooked Pinto Beans

Store any leftover cooked pinto beans in a shallow, airtight container in the refrigerator for up to four days. Reheat them in the microwave or on the stovetop until thoroughly warmed.

Serving Pinto Beans with Mexican-Style Seasonings

These pinto beans are a perfect match for a variety of Mexican or Mexican-inspired dishes, from tacos and burritos to barbacoa and posole. Looking for ideas? Check out these handpicked recipe collections for more inspiration:

• Our 21 Best Authentic Mexican Recipes
• 13 Mexican-Inspired Dinners Ready in 15 Minutes
• 10 Must-Try Mexican Recipes You've Been Missing Out On

Plus, explore our full collection of Mexican Recipes for even more delicious ideas.

Dinogo Community Reviews and Tips

"Fantastic recipe," says Rita KobeLove Ocasio. "I added a fresh jalapeno alongside the spices for an extra kick!"

"I skipped the bacon and salt, and it still tasted amazing," shares Katey. "I served it over Grandmother's Buttermilk Cornbread and topped it with a spoonful of sour cream. Absolutely delicious!"

"These turned out even better than I expected," exclaims PeggySue. "The spices were perfectly balanced. I fried the bacon first, used homemade chicken broth instead of water, and left out the cilantro. So good!"

Content provided by Corey Williams

Ingredients List

• 1 pound dried pinto beans, rinsed

• 4 cups water, or as needed

• 2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)

• ½ pound bacon, cut into 1/2-inch pieces

• 1 yellow onion, chopped

• 1 tablespoon chili powder, or to taste

• 1 tablespoon ground cumin, or to taste

• 1 ½ teaspoons garlic powder, or to taste

• ½ bunch fresh cilantro, chopped

• salt to taste

Instructions

Begin by gathering all the necessary ingredients.

Add the pinto beans to a large pot and pour in enough water to cover the beans by 2 to 3 inches. Let them soak overnight.

Drain the beans, return them to the pot, and add fresh water to cover them again.

Add tomatoes, bacon, onion, chili powder, cumin, and garlic powder. Bring the mixture to a boil, then lower the heat and simmer for 3 hours.

Check the beans periodically and add extra water if necessary.

Stir in cilantro and salt, then continue simmering the beans until they are tender, about 1 more hour.

Serve and savor!

Nutrition Information (per serving)