Cantina Pinto Beans

Total Time

Prep: 15 min. + standing Cook: 1-1/2 hours


10 servings

Updated: Feb. 01, 2023
Cumin, cilantro and red pepper flakes lend southwestern flair to tender pinto beans in this dish, which was inspired by one we had at a restaurant in Dallas. It makes a terrific Tex-Mex side or a filling lunch when served with cornbread. —L.R. Larson, Sioux Falls, South Dakota
Cantina Pinto Beans Recipe photo by Taste of Home


  • 2 cups dried pinto beans (about 3/4 pound)
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 2 celery ribs, diced
  • 1/4 cup diced onion
  • 1/4 cup diced green pepper
  • 1 garlic clove, minced
  • 2 bay leaves
  • 1 teaspoon ground cumin
  • 1/2 teaspoon rubbed sage
  • 1/4 teaspoon crushed red pepper flakes
  • 2 cans (14-1/2 ounces each) Mexican diced tomatoes, undrained
  • 1/2 teaspoon salt
  • Chopped fresh cilantro, optional


  1. Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil 2 minutes. Remove from heat; let stand, covered, 1 hour.
  2. Drain and rinse beans, discarding liquid. Return beans to pan. Stir in broth, celery, onion, green pepper, garlic and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until beans are very tender, about 1 hour.
  3. Discard bay leaves. Stir in tomatoes and salt. Simmer, uncovered, until heated through, 25-30 minutes, stirring occasionally. Serve with cilantro if desired.

Nutrition Facts

3/4 cup: 162 calories, 1g fat (0 saturated fat), 0 cholesterol, 536mg sodium, 29g carbohydrate (4g sugars, 7g fiber), 10g protein. Diabetic exchanges: 2 starch.