Ingredients
- 2 cups dried pinto beans (or 3 cans pinto beans, drained and rinsed)
- 6 cups water or chicken broth
- 1 tablespoon oil or lard
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin (optional)
- 6 warm flour tortillas, for serving
Instructions
- Rinse dried pinto beans thoroughly and remove any debris. If using canned beans, rinse and drain them.
- Heat oil or lard in a large pot over medium heat. Add chopped onion and cook until soft and translucent, about 5 minutes.
- Add garlic and cook for another 30 seconds until fragrant.
- Add beans, water or broth, salt, pepper, and cumin (if using). Bring to a gentle boil.
- Reduce heat to low, cover, and simmer for about 1 hour, stirring occasionally, until beans are very tender.
- Lightly mash some of the beans against the side of the pot to create a creamy texture, leaving others whole.
- Taste and adjust seasoning as needed. Serve hot with warm flour tortillas.
Notes
- Add extra cumin or chili powder for deeper flavor.
- Mash more beans or blend a portion for smoother consistency.
- Use vegetable broth and oil for a vegetarian version.
- No need to soak beans, but soaking overnight can reduce cooking time.
- Top with fresh cilantro or a squeeze of lime for brightness.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Main or Side
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegan
Nutrition
- Serving Size: 1 serving (with tortilla)
- Calories: 280
- Sugar: 2g
- Sodium: 460mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 11g
- Protein: 12g
- Cholesterol: 0mg
