Recipe by Lyndsay
"Pinto beans are simmered with onion, tomatoes, chili powder, cumin and garlic. I love making these beans just because they make the whole house smell so good, and the longer they simmer the better they taste. You could add 1/2 can of beer to make 'borracho' beans. I personally taste-test throughout the entire cooking process and add extra seasoning as I feel it needs it. These beans could simmer all day long; just make sure they have plenty of water to keep the beans covered."
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dried pinto beans, rinsed
2 (10 ounce) cans
diced tomatoes with green chile peppers (such as RO*TEL®)
bacon, cut into 1/2-inch pieces
yellow onion, chopped
chili powder, or to taste
ground cumin, or to taste
1 1/2 teaspoons
garlic powder, or to taste
fresh cilantro, chopped
salt to taste
Excellent!!!!! I made them two different times and had friends from Mexico (from different parts of the country) who loved, loved these beans. They asked to take home some of the left overs!!!! Excellent recipe. It was my first time making them!
These are so good. Made the recipe exactly as written and was I happy. I will certainly make these again. Just the right amount of heat from the RO*TEL® diced tomatoes & green chilies. Thank you Lyndsay.
excellent recipe! The only thing i changed was i used chicken broth instead of water and cooked the beans in a crock pot all day. Thanks for the great addition to my recipe collection.
Excellent recipe. I used a fresh jalapeno in addition to the spices bc I like them spicy. I only had to cook them for 2½ hrs. I use this method for soaking beans...America's Test Kitchen suggests that if you really want a creamy, smooth texture without mushy, gluey beans, you should brine them—that is, soak them in salt water—instead of letting them soak in the fridge in plain tap water. Soak overnight covered with water by 2 inches w/ 1 tbsp salt,but on counter- not fridge. Drain, add fresh water. They come out sooo tasty and perfect. Thanks for the recipe.
Great blend of spices and beans. I was short on time so I substituted 2 (15.25 ounce) cans each of prepared, lower sodium pinto beans and kidney beans. I also threw in a bottle of dark beer (use a non-sweet porter or stout). To cook the dish, I browned the onions and bacon together. Then I threw in the beans and other ingredients except for the cilantro. I brought all the ingredients to a boil for a few minutes then reduced the heat and simmered for about 30 minutes. I threw the cilantro in towards the end. I'm sure the slow cook method is better and more authentic, but in a crunch, this was muy delicioso.
I needed a double batch for a huge group, but only had a pound of dry black and dry pinto, so used both. I didn't double the bacon since I had homemade chicken broth in place of water. I used a 28oz can of Rotel, and tablespoon and half of the spices, and used fresh garlic cloves, and the flavor was wonderful. I cooked in the crock pot on high for 7 hours warm the last hour. It was a bit soupy still at the five hour mark and I was nervous, but they thickened up to a perfect consistency the last two hours. Everybody at our dinner party loved them, and when I fixed up leftover plates for everyone to take home, they all said to put some of those good beans on it.
Thanks so much for this recipe I absolutely loved it and so did my family. My mother who is very picky asked if she could have the leftovers for her lunch. Today I made them with extra chili powder and after they were fully cooked I added 1lb of cooked ground beef they were the best chili beans ever. l
I followed the recipe exactly and glad I did. The right amount of heat from rotel and for me the seasoning was very good! Definately will put on my list for a keeper.
* Percent Daily Values are based on a 2,000 calorie diet.
Pinto Beans With Mexican-Style Seasonings
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 46
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