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Pinto Beans

  • Yield: 12 cups 1x


NOTE: If you have any of the broth left after eating the beans, you can freeze it and use it to make Enchilada sauce.


  • 3 cup uncooked pinto beans (cleaned and rinsed)
  • water to cover 1 inch above beans
  • 1 medium onion (chopped)
  • 2 cloves garlic (minced)
  • 1 can diced tomatoes
  • 2 tbs chili powder
  • 1 tsp ground cumin (comino)
  • 1 tbs kosher salt
  • 1/2 cup fresh cilantro (coarsely chopped)


  1. Cover beans and soak overnight. Drain.
  2. Place beans in a large pot and cover with water (1" above beans).
  3. Begin cooking over medium-high heat and add the onion, garlic, chili powder, salt, and cumin.
  4. Bring to boil, then reduce heat to simmer.
  5. Cook until beans begin to soften (1-2 hours).
  6. Add the tomatoes and cilantro.
  7. Continue to simmer until beans are very tender.
  8. Serve hot with rice or cornbread or tortillas.


Source: Sherry Scott


  • Serving Size: 1 1/2 cups
  • Calories: 268
  • Fat: 1.32 g
  • Carbohydrates: 48.77 g
  • Protein: 16.23 g
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