Description
Delicious and hearty pinto beans, perfect as a side dish or filling for burritos, tacos, and more.
Ingredients
Scale
- 1 pound dried pinto beans (or 4 cans pinto beans)
- water (omit if using canned beans)
- 2 tablespoons avocado oil
- 2 cups white onions (diced)
- 2 tablespoons garlic (minced)
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 pinch cayenne pepper
- 1 teaspoon cumin
- 2 teaspoons salt
- 2 bay leaves
- 2 tablespoons lime juice (for serving)
Instructions
- Pour dried beans onto the counter and sort out the broken beans. Rinse, drain, and add to a large pot. Cover with cool water about 1 inch above the beans. Place a lid on the pot and bring to a boil. Reduce to a simmer and cook for about 2-3 hours, or until the beans are soft. (If using canned beans, you can skip this step)
- In a large pot, add the avocado oil and heat over medium heat. Add the minced onions and sauté until golden brown, about 5-7 minutes. Add minced garlic and cook until garlic is soft and tender, about 2 more minutes.
- Next, add in the cooked (or canned) pinto beans along with oregano, chili powder, cayenne pepper, cumin, salt, and bay leaves. Add water until the beans are barely covered and continue to cook on medium heat for about 30 minutes, or until most of the water has evaporated and beans are tender.
- Remove from the heat and remove the bay leaves. Squeeze lime juice into the beans and serve immediately as a side dish or in burritos, tacos, quesadillas, salads, or nachos. Enjoy!
Notes
- Use canned beans for a quicker preparation time.
- Adjust the spices according to personal preference.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 1g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg