Pinto Beans
(12)
  • Number of Servings: 12
Ingredients
2 cups dry pinto beans3 beef bouillon cubes (edited 7/17/09, you can substitute vegetable stock cubes to make this truly vegetarian)2 tbsp garlic powder1 tbsp black pepper6 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.
Servings Per Recipe: 12
Nutritional Info 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

Member Reviews
  • SWEETTART6
     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.

  • MIMATEXAS
     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
  • ROBERTAGONZALEZ
     How big is the portion? 1/2 cup? - 11/1/10
  • GORGEOUSMOMMA
     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
  • GRANDMAJAN1944
     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
  • NEKOSIMPLY
     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.

  • AZMOMXTWO
     thank you - 12/25/20
  • JOANOFSPARK
     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
  • SWEETMAGNOLIA2
     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
  • CD6517339
     Thanks for the recipe. Very flavorful.
    - 9/28/10
  • JOJOMARIE2297
     Way too much black pepper. That is all I could taste. Sorry, not for me. - 9/5/10
  • AEHEGE
     These are delicious! Thanks for the recipe. Very flavorful. - 3/22/10
  • IML8RR
     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
  • CD6227873
     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
  • VAS707
     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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