Evana's Pinto Beans

Evana's Pinto Beans

rnneal

"A truly delicious pinto bean recipe from deep south Texas."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

11 h 25 m servings 305 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • 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

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.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • 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.

Footnotes

  • 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

Read all reviews 11
Most helpful
Most positive
Least positive
Newest

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...

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 ...

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...

Really nice! I added some cumin. Not sure if I can taste the tomatoes but they were from the supermarket & looked just ok. I didn't have fresh cilantro. I tried reducing salt but this seems to n...

I made half the batch, I added 1 1/2 jalapeño s, should have added more. I didn't have fresh cilantro so added dried. They were good, trying to get away from meat, I did not miss the meat.

Made it tonight. Delish! Went extremely well with cornbread. My tweaks (and you health freaks may want to skip), I used 3 tablespoons bacon grease with two strips fatback meat to sautee with the...

My favorite pinto bean recipe. I do always add a few dashes of chili powder and cumin and use EVOO instead of vegetable oil. Can't wait to dig in to a bowl tonight!

Other stories that may interest you