DTDinner Table

Mexican Pinto Beans - Dry Bean Version

Personal recipe · Prep 10 minutes (plus overnight soak) · Cook 1 hour 30 minutes

Per serving: 170 cal · 10 g protein · 30 g carbs · 3 g fat

servings
  • 1 cup dry pinto beans (≈200 g) - sorted and soaked overnight; yields about 3 cups cooked
  • ¼ cup yellow onion (≈40 g) - minced
  • 2 cloves garlic - minced
  • ¼ cup fresh cilantro (≈10 g) - chopped
  • 1 tsp ground cumin
  • ½ tsp chili powder
  • ⅛ tsp ground cinnamon
  • salt - to taste - add near the end of the bean simmer, not at the start
  • ¼ tsp black pepper
  • neutral oil - a little, for sautéing

Instructions

  1. Drain the soaked beans, cover with fresh water by 2 inches, and simmer 60-90 minutes until tender. Salt in the last 15 minutes. Drain, reserving the cooking liquid.
  2. Heat a pan over medium heat with a little oil. Sauté the onion 2-3 minutes until softened.
  3. Add the garlic and cook 30 seconds.
  4. Add the beans, cumin, chili powder, cinnamon, black pepper, and enough reserved liquid to loosen.
  5. Simmer 8-12 minutes, stirring occasionally. Mash a few spoonfuls against the pan if you want it thicker.
  6. Stir in the cilantro near the end, then taste for salt.

Notes