Pinto Beans With Mexican-Style Seasonings Recipe -
Pinto Beans With Mexican-Style Seasonings Recipe
  • READY IN 12+ hrs

Pinto Beans With Mexican-Style Seasonings

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    4 hrs

    12 hrs 15 mins


  1. Place pinto beans into a large pot and pour in enough water to cover by 2 to 3 inches. Let beans soak overnight.
  2. Drain beans, return to pot, and pour in fresh water to cover; add diced tomatoes, bacon, onion, chili powder, cumin, and garlic powder. Bring to a boil, reduce heat to low, and simmer for 3 hours.
  3. Stir cilantro and salt into bean mixture; simmer until beans are soft, about 1 more hour.
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Reviews More Reviews

Oct 10, 2014

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 1 pound beans 8 hours or overnight covered with 4 quarts water and 3 tbsp salt. On counter- not fridge. Drain, add fresh water. They come out sooo tasty and perfect. Thanks for the recipe.

Oct 03, 2013

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!

Feb 04, 2013

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.

Mar 10, 2013

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.

Oct 13, 2013

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.

Sep 03, 2013

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.

Jan 11, 2014

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

Jan 02, 2014

These were great. We left out the cilantro (didn't have any) and I did not put the onion in while it was cooking (hubs hates onions). Cooked all day in the crock pot with chicken broth instead of water. Added some leftover hamburger to it and an entire pack of bacon. When it was close to done stir fried up peppers with the onion and added it to individual bowls. Topped with Mexican cheese, salsa, and sour cream. Used tortilla chips to dip with. Outstanding. My youngest who has always refused to eat pinto beans ate a huge bowl. Definitely making this again!!


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  • Calories
  • 267 kcal
  • 13%
  • Carbohydrates
  • 40.9 g
  • 13%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 5.2 g
  • 8%
  • Fiber
  • 13.5 g
  • 54%
  • Protein
  • 16.4 g
  • 33%
  • Sodium
  • 558 mg
  • 22%

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

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