Evana's Pinto Beans

Evana's Pinto Beans

rnneal 0

"A truly delicious pinto bean recipe from deep south Texas."
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11 h 25 m servings 305 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 305 kcal
  • 15%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 49g
  • 16%
  • Protein:
  • 16.4 g
  • 33%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 566 mg
  • 23%

Based on a 2,000 calorie diet

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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

  • Cook

  • Ready In

  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.


  • 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.



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 ...

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 wil...

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.

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 wat...

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...

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

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.