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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 46.6
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 286.8 mg
  • Total Carbs: 8.8 g
  • Dietary Fiber: 2.7 g
  • Protein: 2.8 g

View full nutritional breakdown of Pinto Beans calories by ingredient
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Pinto Beans

Submitted by: AZDESERTROSE

Introduction

Just a plain, cheap way to cook pinto beans. You can also use dry black beans or dry kidney beans, if you like. Just a plain, cheap way to cook pinto beans. You can also use dry black beans or dry kidney beans, if you like.
Number of Servings: 12

Ingredients

    2 cups dry pinto beans
    3 beef bouillon cubes (edited 7/17/09, you can substitute vegetable stock cubes to make this truly vegetarian)
    2 tbsp garlic powder
    1 tbsp black pepper
    6 cups water

Directions

Soak beans overnight in 6 cups water. Drain and rinse. Combine beans, bouillon cubes, garlic powder, pepper, and 6 cups water. Bring to a full rolling boil. Reduce heat to medium-low and simmer 1 1/2 hours. Makes 6 cups cooked pinto beans.

Number of Servings: 12

Recipe submitted by SparkPeople user AZDESERTROSE.






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Member Ratings For This Recipe


  • Incredible!
    4 of 4 people found this review helpful
    I love the flavor of these beans. I doubled the recipe & cooked on high for 8 hrs. in crockpot. I will mash some & leave some whole & freeze several portions. I love to garnish them as mexican without actually refrying them. Flavor is same & it keeps the bad stuff low. a very thrifty recipe! - 6/26/09

    Reply from AZDESERTROSE (7/15/09)
    Thank you! I'm glad you liked it. The beans do freeze well. I tend to make this recipe and use some of the beans right away and let the rest cool and freeze them in 2-cup containers because about 2 cups of cooked beans is enough for most of the recipes I use these beans in.


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  • 3 of 3 people found this review helpful
    I don't add chicken or vegetable boullions. When I serve them straight from the pot, I add diced tomatoes and diced onions & diced cilantro and tastes sooo good! - 2/1/10

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  • 1 of 1 people found this review helpful
    How big is the portion? 1/2 cup? - 11/1/10

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  • Incredible!
    1 of 1 people found this review helpful
    Love it. Added cumin, oregano, chili pepper crushed garlic and sauteed yellow onions. Topped it with salsa and we have been eating for three days. (I've never made them before so I made a whole bag. Yikes. gonna freeze them.) Even my seven year old loves them. - 1/21/10

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  • Incredible!
    1 of 1 people found this review helpful
    Try adding some onion, cumin and chili powder and serve with a little salsa. Adds some zing. I don't even use vegetable stock. You will never miss it. These beans are a staple at our house. - 7/21/09

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  • 1 of 1 people found this review helpful
    How is this in the vegetarian sections?! It uses beef bouillion! - 6/4/09

    Reply from AZDESERTROSE (7/15/09)
    I'm sorry about that. They don't seem to have a category for mostly vegetable dishes. You can substitute vegetable stock cubes or the equivalent for the beef bouillon to make it truly vegetarian. That might change the nutritional stats a little but probably not by much.


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  • very good......added chopped tomatoes and onions to my bowl of beans and boy, is it good.......also some Lousiana hot sauce.....:) - 8/8/11

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  • This was a very good recipe. I did like one of the others doubling the recipe and cooking 8 hrs in the crock pot. (I didn't use much black pepper and used a powdered vegetarian "beef like" seasoning in place of the cubes.) - 12/19/10

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  • Thanks for the recipe. Very flavorful.
    - 9/28/10

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  • Way too much black pepper. That is all I could taste. Sorry, not for me. - 9/5/10

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  • These are delicious! Thanks for the recipe. Very flavorful. - 3/22/10

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  • I have tried cooking pintos in the past but have not had sucess. Does anyone know if altitude has a bearing on this? We are at 7200 feet - 1/31/10

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  • This was good! I was just trying to find a way to use the beans I had been given so I tried this. I will make it again. - 1/4/10

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  • Our favorite Mexican Restrauant serves pintos with some pico de gallio. Probably a tablespoon in a half cup beans. The tomato, onnion and cilantro are wonderful. - 11/18/09

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