Pinto Beans


4.3 of 5 (12)
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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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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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