recipe reviews for:

Cantina Pinto Beans

“Cumin, cilantro and red pepper flakes lend a Southwestern flair to tender pinto beans in this recipe from Mrs. L.R. Larson of Sioux Falls, South Dakota. 'This dish was inspired by one served at a Dallas, Texas restaurant. The chef added chunks of ham, but my version is meatless,' she writes. 'It makes a great Tex-Mex side or a filling lunch when served with corn bread.'”

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Reviewed: Nov. 6, 2009

These took longer to cook than stated. Mine probably simmered for close to 2.5 hours, but definitely worth the wait! I used vegetable broth instead of chicken to make them vegan and my husband loved them!

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aishas_cooking_adventure

Home Town: West Jordan, Utah, USA

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Reviewed: Oct. 1, 2009

I don't add the tomatoes and throw in some beef or chicken. These are also really good with some carrots added.

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veedubgrl

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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Reviewed: Aug. 14, 2009

the pinto beans were awesome. I added a jalapeno pepper and some bacon. First I sauted the celery, garlic, red pepper flakes and onion in a little bit of the bacon grease and some olive oil. This was an excellent dish. I served it with Spanish rice and bacon fried bananas, a different recipe on this site. :)

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GreedyGretchen

Cooking Level: Intermediate

Home Town: Lake Station, Indiana, USA

Living In: Port Charlotte, Florida, USA

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Reviewed: Jun. 28, 2009

Family loves this recipe! I used 4 (15.5 oz.) cans rinsed/drained pinto beans (1/2 c. dry pinto beans = 1 (15.5 oz.) can prepared beans) to speed things up, 2 c. double strength chicken broth, sauted veges, added spices to veges and sauted another 2 minutes so spices' flavor would "pop," then added to beans and cooked another 20 minutes or so. Since I didn't have any Mexican style tomatoes, I blended until smooth 1 onion, 1 tsp. minced garlic (or 2 cloves garlic), several seeded slices of canned jalapenos, sauted them in oil a couple of minutes, then added regular canned diced tomatoes with juice and cooked 5 more minutes, then added to beans and cooked as directed. Next time I'll simplify things by sauteeing all the veges together except tomatoes at the beginning of the recipe. Great served with "honey cornbread" from this same site, and my toddler loves this combined with cheddar cheese and wrapped in a burrito shell.

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Robyn

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Living In: Vancouver, Washington, USA

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Reviewed: May 12, 2009

Very tasty. Definitely add the cilantro! Yummy and easy.

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Debbie

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Reviewed: Apr. 30, 2009

This is a great basic recipe. I soaked the beans overnight and cooked all day in the crockpot. I sauted onions, garlic, green pepper and celery with some olive oil. I added 1 jalapeno and some liquid smoke flavoring. I didn't have any Mexican diced tomatoes, so I added 1 can of diced tomatoes and 1 small can of green chilis.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Mar. 14, 2009

This recipe made a lot for my family. I shared with my friend who also loved it. Very easy to make.

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Shari BB

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Reviewed: Mar. 12, 2009

This was FABULOUS! I doubled the recipe and cooked it all at one time in my slow cooker for 10 hours on LOW. YUMMMY!!!! Oh, and of the 4 cans of tomatoes added, one of them was diced tomatoes and jalepeno's - this gave it the extra spice and kick I needed! Thanks!!!

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MAMAOF2PLUSTRIPLETS

Cooking Level: Expert

Home Town: Oregon City, Oregon, USA

Living In: Savannah, Tennessee, USA

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Reviewed: Mar. 12, 2009

These were pretty good but letting them sit over night in the fridge made them so much better!

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Julia

Cooking Level: Intermediate

Home Town: Hamilton, Montana, USA

Living In: Noblesville, Indiana, USA

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Reviewed: Mar. 8, 2009

Great flavor! Loved 'em.

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lauren

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Reviewed: Feb. 7, 2009

Adding one tablespoon chili powder makes it a 5 star, and more like the Southwestern style I grew up eating. May be spicy, so I omit the pepper flakes. I think of this as a bean soup, and I reach for this recipe often.

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IHARNEY

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Reviewed: Oct. 22, 2008

Easy! Followed as is and it came out pretty good.

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Rocky

Cooking Level: Expert

Living In: Westerville, Ohio, USA

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Reviewed: Oct. 13, 2008

Terrific and easy. I did add some spicy smoked sausage which I sauted with the onion and peppers in a little olive oil. We had these over steamed white rice.

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Jul. 21, 2008

Very good recipe!! I made it once and it was excellent, but then after that I couldn't get the wonderful taste. I finally realized what I did the first time I made it... I followed the recipe exactly with only one variation: I sauteed the onions and red pepper together in oil then added it all to the beans. The flavored oil made all the difference. Without oil/fat, my beans always turn out bland no matter what seasonings I use. But with oil in this recipe, the seasonings are GREAT!!

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MOONJ69

Cooking Level: Beginning

Home Town: Brownwood, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Jul. 9, 2008

these are amazing!

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LINDA

Cooking Level: Intermediate

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Reviewed: Jun. 25, 2008

This recipe gets 5 stars for taste/flavor, but I gave it 4 because it was more of a soup consistency than beans. I did use can beans which may have made a difference. After simmering for 30 minutes, I added 1/2 can refried beans to thicken it, but it was still a little to thin for me. It's also very spicy!! Very good!

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luvpbj

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Jun. 5, 2008

I made this recipe tonight and it was fabulous! I soaked them overnight and then cooked them all day in the crockpot. I had them on low most of the day but they did not seem to be getting done so I put them on high for the last couple of hours. I also added about five slices of bacon and they were great. Will be making them again they were a huge hit and even resulted in our whole supper taking on a Mexican theme. I did leave out the celery because it is not well liked in our house. Everything else was prefect!

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Julie Childers

Cooking Level: Intermediate

Home Town: Springfield, Illinois, USA

Living In: White House, Tennessee, USA

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Reviewed: May 13, 2008

I added a small can of green salsa & some fresh diced jalapenos & it came out really well. I served this with Salsa Chicken, also from this site.

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REDNECKWOMAN

Cooking Level: Expert

Home Town: Staley, North Carolina, USA

Living In: Asheboro, North Carolina, USA

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Reviewed: May 2, 2008

I was looking for a different way to fix pinto beans and viola this was the recipe!! I was craving Mexican food and I pretty much made these like the recipe stated I added 2 cans of diced tomatoes with green chiles around the last 30-45 mins of cooking . I fixed mine in the crockpot and let them cook all day!! I also garnished them with fresh cilantro when serving... I served these with rice and the Easy Chicken Enchilada recipe also found on this site.... This was really some awesome eating!!!!! it was a huge hit in my house!!! So if u are craving some Mexican Food like I was... make this recipe along with the Cantina Beans.... YUM YUM!!! thanx for this recipe....!!I forgot to mention that I also added some cooked ham and a ham bone that I had in the freezer and a packet of ham flavoring to these beans which gave them a great taste!!!

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Donna

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Reviewed: Jan. 25, 2008

I made these in the crockpot, and they were good, but my husband and I agreed they were missing something... Towards the end of cooking I fried up 3 pieces of chopped bacon and added that the last hour or so and that did the trick. So 3 stars as written, 4 1/2 with the bacon. Thanks!

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