Once you’ve tried this Cantina pinto beans recipe you may never wonder how to make pinto beans again. What’s so special about this approach to Mexican-Style pinto beans is the flavor. The versatility of this recipe is also incredible.
This Mexican-Style pinto bean recipe can serve as the basis for a soup, a thicker stew, a topper for rice, a side for steak or chicken, or as a meal all on its own when served with generously sized hunks of cornbread or fresh tortillas. Despite its rich, savory taste and many ways to enjoy it, the recipe calls for ingredients you likely have on hand already.
Ingredients for Cantina Pinto Beans
- Pinto beans: You’ll need about two cups of dried pinto beans for this recipe, though it’s not an exact science. Just make sure you prep them well by removing any beans that float during a brief soaking and rinsing process.
- Chicken broth: A reduced-sodium chicken broth adds plenty of flavor without adding too much, well, sodium. A vegetable broth is also a fine substitute that keeps things vegan-friendly.
- Celery: You only want the ribs of two good-sized celery stalks, and be sure to dice them evenly.
- Onion: Diced onion adds so much flavor to this recipe, as this trusty veggie does in so many dishes. Use a white or yellow onion, either is fine.
- Green pepper: Diced green bell pepper adds flavor and texture to these Mexican-Style pinto beans. You can use any color of bell pepper, of course, but the green pepper also adds some pleasant color.
- Garlic: A fresh minced garlic clove adds immense flavor to this recipe, but a frozen garlic cube or garlic powder is also quite acceptable.
- Bay leaves: Don’t forget to retrieve the bay leaves, as always.
- Ground cumin: Cumin is an essential ingredient in so many Mexican and Mexican-inspired dishes, is arguably this pinto bean recipe’s most essential flavoring element.
- Rubbed sage: Ground sage, the more common version of this dried herb, is made by grinding entire sage leaves into a fine powder. Rubbed sage is made by rubbing dried whole sage leaves into a lighter, fluffier consistency with a more subtle and gentle flavor. Use less than the recipe calls for if you use ground sage.
- Red pepper flakes: If you like it hot, add more crushed red pepper flakes. If you like it mild, ease off, leave them out or consider using black pepper instead.
- Mexican diced tomatoes: Do not drain the liquid from these canned tomatoes, it infuses flavor and moisture into this delectable dish.
- Fresh cilantro: The chopped fresh cilantro is an optional topper, but you’ll be glad you added it for flavor and appearance.
Directions
Step 1: Prepare the dried pinto beans
Rinse the dried pinto beans well, then briefly cover them in at least two inches of cold water. Discard any beans that float. Place the beans in a Dutch oven (or a large pot, if needed) and add enough fresh water to cover them by two inches.
Step 2: Boil the beans, then let them stand
Bring the pinto beans to a rolling boil, and let them boil for two minutes. Then, cut the heat, cover the Dutch oven (or pot), and let the beans sit for one hour.
Step 3: Drain the beans and cook them
Drain the beans and give them a quick rinse, then add them back into the Dutch oven. Then, stir in the broth and all ingredients except the tomatoes (and cilantro) and bring the mixture to a boil. Once you’ve achieved a boil, reduce the heat to a simmer and cook everything for another hour, or until the beans are tender.
Step 4: Add the tomatoes, simmer, then serve
Once the beans are cooked enough to be tender, pour in the canned tomatoes with their liquid and stir the dish to combine everything well. Let the mixture simmer for another 20 to 30 minutes, stirring occasionally, then serve and enjoy your Mexican-Style pinto beans.
Cantina Pinto Beans Variations
- Make it into a soup or stew: Add plenty of extra broth and lots of your favorite ingredients to make this dish into a soup. Adding just a bit of broth and other ingredients makes it a stew. You can use ingredients like cooked shredded chicken, sliced sausage, chopped peppers and cooked rice.
- Bring the spice: Add sliced jalapeño peppers or habanero peppers to bring heat these beans. You can also add extra crushed red pepper flakes.
- Serve over cornbread: This recipe, prepared exactly as it’s laid out here, is divine when scooped generously atop chunks of cornbread. Serve this pairing in a shallow bowl and let the bread soften and fall apart for rich, savory comfort food.
How to Store Cantina Pinto Beans
You can keep these cooked Cantina pinto beans in the fridge for three to four days. Seal them in an airtight baggie or container, and consider draining off a bit of the excess fluid if you think they will be sitting for more than two days. While you can freeze this dish for up to three months, the consistency won’t be great (think mush) when you thaw it, so it’s better not to bother.
Cantina Pinto Beans Tips
Should I soak dried pinto beans overnight?
If you have the time to plan ahead, it’s always best to soak dry beans. Soaking your beans leads to them being more tender when cooked. Also, they are less likely to split during the cooking process. A good soak can also break down some of the sugars and fibers that are harder for some people to digest.
Can I use canned beans for this recipe?
We won’t pretend the flavor or texture will be quite as good, but you can use canned beans here. Rinse them well, then go right to step three. But plan to simmer things for 15 minutes before adding the tomatoes, instead of for an hour.
Can I use fresh tomatoes instead of canned ones?
If you prefer to use fresh tomatoes here that’s fine. You’ll need about four cups of diced tomatoes
