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One Pot Pinto Beans


"No need to soak these beans! Very simple. These pinto beans are somewhat like refried beans without the frying. They are creamy and easy to make in no time. No messy clean up with these beans"
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4 h 15 m servings 252 cals
Original recipe yields 16 servings


  • Calories:
  • 252 kcal
  • 13%
  • Fat:
  • 3.2 g
  • 5%
  • Carbs:
  • 38g
  • 12%
  • Protein:
  • 16.4 g
  • 33%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 328 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Combine water, condensed chicken broth, beans, garlic, onion, and crushed red pepper flakes into a large saucepan; season to taste with salt and pepper. Bring to a simmer; cover. Cook, stirring occasionally, until beans are soft, about 3 1/2 hours. You may need to add additional water to keep the beans from drying out.
  2. Mash cooked beans with a potato masher to desired consistency. Stir in mozzarella and pico de gallo before serving.

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Read all reviews 66
  1. 83 Ratings

Most helpful positive review

Great recipe and super easy, I had everything in my cupboards! The recipe calls for way too much salt (come on... 5 TABLESPOONS?! You're kidding right?) so I added about 3 tsp and that was per...

Most helpful critical review

More like 6 hours for soft beans, with the 2 minute boil and 1 hour rest.

Most helpful
Most positive
Least positive

Great recipe and super easy, I had everything in my cupboards! The recipe calls for way too much salt (come on... 5 TABLESPOONS?! You're kidding right?) so I added about 3 tsp and that was per...

UPDATE: Made again with 5 teaspoons salt instead (could still almost use a bit less)- turned out great. Again, just used the food processor and added water until I got the consistency I wanted. ...

These are absolutely declicious - after soaking the beans overnight, which I'd done before finding this recipe, I let mine cook all day in the crockpot and came home to the MOST delicious smell!...

The amount of salt in this recipe has been corrected.

Not only was this super easer, but really good. I probably only used about 2 tsp of salt for the whole pot. I didn't even bother mashing them, just served them as is.

I made these the other day - I wanted something simple and tasty without the overnight soaking. This recipe really delivered! I halved the recipe to only 8 servings, which is plenty for us. I...

I used the recipe to cook beans to make refried beans. I mainly just followed the measurements. About half way through cooking I had to add about 4 more cups of water because they were getting t...

1 TBSP Salt is adequate. I also add 1/2 lb of bacon. The best beans ever!!! Also I have never gotten to the "add cheese and pico part" just fine without as well. @ TBSP Pepper since they remo...

I tasted these beans after mashing and decided they were already so delicious, why add the mozzarella & pico de gallo? I halved the recipe, added a chicken bouillon cube, just added salt to tas...