All you folks who love a good comfort dish, it’s your lucky day! You’ve stumbled upon the recipe of magnificent Mexican Pinto Beans. These legumes pack a palette pleaser punch, with their taste a blend of earthy nuances, smokey goodness and a velvety texture that is just irresistible. These beans are perfect for any occasion, a staple in Mexican cuisine, they slay it at family feasts, picnic bites and even in a humble weeknight dinner.
The charm of Mexican Pinto Beans isn’t restricted to just their taste, their adaptability to slide right into different dishes is quite a marvel; be it tacos, salads, dips, you name it! They also sneak in a bunch of health benefits with their high fibre and protein content. Trust me, once you taste these beans, you’ll want a second helping instead of dessert.
I promise you this: Mexican Pinto Beans aren’t a regular dish. They are a food-panorama, a flavoursome spectacle that will make you the star of your kitchen.
- Prep time: 15 minutes
- Cook time: 1 hour 30 minutes
- Total time: 1 hour 45 minutes
- Servings: 4-6
- Yield: 4 cups
So are you ready to cook up a Mexican storm in your kitchen? Let’s get to the recipe!
Ingredients & Equipment You’ll Need
- 1 pound dried pinto beans
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 jalapeno pepper, chopped
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 large pot
- 1 masher
In this recipe, pinto beans are the star! They add the creaminess and earthiness that make this dish signature Mexican. The other key ingredients are onion, garlic, jalapeno and cumin, they pack a flavour punch and add that ‘spice of life’ hit to the beans.
Don’t sweat if you can’t find some of these ingredients, there’s always a workaround. You can swap out pinto beans for black beans, and cumin with coriander or taco seasoning. Easy peasy!
How To Make Mexican Pinto Beans
- Firstly, rinse the beans and place them in a large pot. Soak them overnight submerged in water.
- Once the beans are soaked, add the onion, garlic, jalapeno, cumin and salt to the pot.
- Cook the bean mixture over low heat for about 1 hour and 30 minutes. The beans will become tender and the flavours will infuse.
- Remove the beans from the heat. Using a masher, lightly mash the beans. You���re aiming for a creamy yet chunky texture, not a puree.
- Taste your beans. Add more salt if needed. And voila, you’re done!
Tips For The Best Results
- Don���t skip soaking the beans overnight to achieve that perfect creamy and soft texture.
- Use fresh ingredients for better flavour.
- If you like it hot, keep the seeds in your jalapenos. If not, take ’em out!
Storage Tips
- Store the beans in an air-tight container in the fridge. They will last for up to 5 days.
- You can also freeze the beans for up to 2 months.
Frequently Asked Questions
Q: Can I use canned beans instead of dried?
A: Sure can! Just reduce the cooking time to avoid them turning mushy.
Q: Are these beans spicy?
A: There’s a bit of a kick from the jalapenos, but you can adjust the heat to your liking.
Q: What else can I serve these beans with?
A: Tacos, salads, burritos, works with most things! They are also great on their own.
Q: Can I make these in a pressure cooker?
A: Yup, just check your cooker manual for cooking times.
Q: How do I store these beans?
A: Cool them down, pop them in an airtight container and into the fridge. They last for about 5 days.
Nutritional Facts of Mexican Pinto Beans
Each cup of these delicious beans serves up about:
- Calories: 245
- Fat: 1g
- Protein: 15g
- Carbohydrates: 45g
- Fiber: 15g
So there it is amigos, you���ve just cooked up a batch of wholesome, comforting Mexican Pinto Beans. Whether you serve these beans on tacos or with a side of tortilla chips, they’re going to be an absolute hit. Grab a bite, savor the flavors, and give yourself a pat on the back for your culinary prowess!
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