Mexican-Style Pinto Beans With Smoky Seasonings
A warm and comforting pot of Mexican pinto beans made with rich spices, smoky seasoning, tomatoes, and fresh cilantro. These slow-simmered beans are perfect for tacos, burritos, rice bowls
Benefits:
High in fiber & plant-based protein → supports digestion and long-lasting fullness
Budget-friendly & meal-prep friendly → makes a large, satisfying batch
Naturally gluten-free & easy to customize
Smoky, bold flavor from cumin, chili powder & smoked paprika
Versatile → serve as a side dish, with rice, or as a main meal
Ingredients:
1 lb dried pinto beans, rinsed
4 cups water (more as needed)
2 cans (10 oz each) diced tomatoes with green chiles
1 tbsp olive oil
1 yellow onion, chopped
1 tbsp chili powder (adjust to taste)
1 tbsp ground cumin (adjust to taste)
1 ½ tsp garlic powder
1 tsp smoked paprika
½ bunch fresh cilantro, chopped
Salt, to taste
Instructions:
1. Soak the Beans
Place dried pinto beans in a large pot and cover with 2–3 inches of water.
Let them soak overnight to soften and reduce cooking time.
2. Simmer the Beans
Drain the beans and refill the pot with fresh water.
Add:
Diced tomatoes with chiles
Olive oil
Onion
Chili powder
Cumin
Garlic powder
Smoked paprika
Bring to a boil, then reduce heat and simmer gently for 3 hours.
Check occasionally and add water if needed.
3. Finish with Cilantro
Stir in chopped cilantro and salt to taste.
Simmer for 1 additional hour until the beans are soft, creamy, and deeply flavorful.
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Enjoy these authentic, smoky, Mexican-style pinto beans rich, hearty, protein-packed
