Evana's Pinto Beans Recipe - Allrecipes.com
Evana's Pinto Beans Recipe
  • READY IN 11+ hrs

Evana's Pinto Beans

Recipe by  

"A truly delicious pinto bean recipe from deep south Texas."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    20 mins
  • COOK

    3 hrs 5 mins

    11 hrs 25 mins


  1. Pick over beans and wash in cold water 4 times. Place beans into a large pot, pour in enough fresh water to cover by 2 inches, and soak overnight.
  2. Bring beans and soaking water to a boil; stir in garlic and salt. Reduce heat to low and simmer beans until they begin to soften, 2 to 3 hours, stirring often. If beans start to dry out, add more boiling water.
  3. Heat vegetable oil in a large skillet over medium heat; cook and stir tomatoes and onion in the hot oil until onion becomes translucent, about 5 minutes. Stir cilantro, 5 to 6 large spoonfuls of beans, and cooking liquid into tomato mixture. Mash beans and stir tomato mixture back into simmering beans. Continue simmering until flavors are blended, about 1 hour more.
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  • Cook's Note:
  • Leftovers can be frozen. It is hard to add too much cilantro. If fresh cilantro is not available, you can use dried.

Reviews More Reviews

Mar 17, 2013

These are very good. The only thing I did differently is to use lard instead of vegetable oil. (I know, I know....but once in a while you just have to go the distance for great taste!) Hubby had a big bowl of these topped with cheese and pickled jalapenos. He loved them. Thanks for a nice recipe.

Dec 24, 2013

Never add salt to beans until they are done or almost done. Salt will prolong the cooking time. FYI To me, 'done' is when you can hole 1 cool bean between your thumb and forefinger and it will collapse totally when you squeeze it. Or you can use a spoon or anything that is flat .... key is there should be little or NO resistance when you push down on bean. You can eat one as well after it's cool .... you should feel NO hardness. But, please leave off the salt until beans are done or very close to being done. NOTE: If you want to use salt, use it in water you soak beans in overnight or for a few hours. Then be sure to rinse the beans well before cooking. Some add baking soda as well in the overnight soak. And doing a few minutes in a pressure cooker will reduce total cooking time as well.


7 Ratings

Feb 03, 2014

This was easy to make and delicious, and I am certain I will be making again. I made the recipe exactly as written, except using a can of diced no-added-salt tomatoes. Thank you rnneal.

Jan 05, 2015

The best pinto beans ever. It's worth all the steps. I didn't change a thing and they were so tasty and creamy. They were perfectly tender after only 2 hours. You have to keep adding boiling water while they cooked because they did start to get dry after about 30 minutes. Excellent recipe!!

Oct 25, 2013

Love this recipe! Have made it twice in the last couple weeks. the changes made were chicken broth instead of water, small jar of salsa in lieu of tomatoes. Soaked beans over night. No o. Added water as needed. Chopped up a small Turkey Ham. Wonderful! Great as a dinner with a salad or a side dish. Thanks

Jul 26, 2013

I cooked for 2 hours and the beans got pretty soft.

May 17, 2013

This is a good recipe with a only couple of small changes/additions. I used coconut oil instead of vegetable oil and I added a tablespoon of cumin and chili powder for the last hour of cooking.


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  • Calories
  • 305 kcal
  • 15%
  • Carbohydrates
  • 49 g
  • 16%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 5.8 g
  • 9%
  • Fiber
  • 16.5 g
  • 66%
  • Protein
  • 16.4 g
  • 33%
  • Sodium
  • 566 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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