Description

Pinto beans are a delicious and versatile ingredient that can elevate any meal. This recipe transforms humble pinto beans into a flavorful dish, perfect for burritos, chili, or as a side. With their creamy texture and earthy taste, these beans are not only satisfying but also packed with nutrition. Follow this simple guide to create a comforting dish that will impress your family and friends.

Ingredients

Scale

1 cup dried pinto beans (soaked overnight)
1 medium onion (finely chopped)
3 cloves garlic (minced)
1 bell pepper (diced)
2 tsp cumin powder
4 cups low-sodium vegetable broth
2 tsp chili powder
2 tbsp lime juice
Salt and pepper to taste

Instructions

Rinse soaked pinto beans under cold water and drain.
In a large pot or Dutch oven over medium heat, add oil and sauté onion until translucent. Add garlic and bell pepper; cook until softened.
Stir in cumin powder and chili powder, cooking for about 1 minute until fragrant.
Pour in vegetable broth and add rinsed beans. Bring to a gentle boil.
Reduce heat to low, cover partially, and simmer for about 1 hour or until beans are tender, stirring occasionally.
Add salt, pepper, and lime juice to taste before serving hot.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Main
Method: Simmering
Cuisine: Mexican

Nutrition

Serving Size: 1 cup (approximately 240g)
Calories: 210
Sugar: 0g
Sodium: 350mg
Fat: 1g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 9g
Protein: 12g
Cholesterol: 0mg

Keywords: For added flavor, consider including smoked paprika or diced carrots. Leftover pinto beans can be stored in an airtight container in the fridge for up to five days; reheat with a splash of water.