Making flavorful pinto beans from scratch is easier than you think. You’ll never need to reach for canned beans again! All you need are some basic ingredients you probably already have. A little cumin, garlic, and cayenne to bring the flavor. You can dial up or down the heat to fit your taste. These beans come out tender and delicious every time with very little effort.

These beans would be great served with or inside our Carne Asada Burritos or our Chimichangas.

Why Our Recipe

Turn dried pinto beans into something flavorful using simple ingredients.
Cumin, garlic, and cayenne bring the flavor and offer a little optional heat.
Serve as a side dish or use in tacos or burritos.

Overhead view of pinto beans in a cast iron pan.

Serve them up as a side dish or use them to fill your tacos, burritos, or bowls. You can even decide how thick or brothy you want them. Thick and hearty? Go for it. Want them with a bit of liquid to soak up? You’re covered. No matter how you serve them, this recipe is going to be one you come back to again and again.

Ingredient Notes

Dried Pinto Beans: These are the star of the show! You can find dried pinto beans in the bulk section or package in the bean aisle at any grocery store.
Olive Oil: Just a tablespoon is all you need to sauté the onions and garlic. If you’re out, feel free to use any neutral oil like vegetable or avocado oil.
Yellow Onion: Yellow onion adds a nice strong flavor, but white or even red would work too.
Garlic: Fresh garlic really brings this recipe to life. You could substitute with 1/2 teaspoon garlic powder for each clove.
Ground Cumin: Cumin is a key spice here, so don’t skip it!
Salt: Feel free to adjust to your taste!
Cayenne Pepper: If you like a little heat, cayenne is your friend, and you can even double or triple it. Or you can leave it out if a little spice doesn’t fit your life.
Water: Plain water keeps the focus on the natural flavors of the beans and spices.
Fresh Cilantro: This is your finishing touch! Stir it in at the end for a fresh pop of flavor, or leave it out if cilantro isn’t your thing.

Soaking Your Beans

By letting the beans soak, they’ll absorb water, which shortens the cooking time and softens them up for a nice, tender texture. Soaking also helps reduce some of the compounds that can cause digestive issues. Just cover them with water, let them sit for at least 8 hours or overnight, and you’re good to go.

Quick Soak Option

Life happens, and sometimes you forget to soak your beans. You can do a quick soak instead. Just bring the beans and water to a boil, let them bubble away for a few minutes, then take them off the heat. Cover the pot and let the beans sit for an hour. After that, you can drain and cook them as usual.

Serving Suggestions

Side Dish: Serve them up alongside your favorite main dishes like grilled chicken, steak, or tacos. They’re a great way to add protein and fiber to any meal.

Tacos and Burritos: Use these beans as a filling for tacos or burritos. You can add it to the meat of your choice or replace the meat altogether. Add cheese, avocado, salsa, and any other toppings you love for a delicious meal.

Rice and Beans: Keep it simple with classic rice and beans! Add a squeeze of lime, some chopped cilantro, and maybe a sprinkle of cheese.

Mash for Refried Beans: Mash some of the cooked beans with a fork or potato masher and heat them in a skillet. Add a little oil or broth to get the right consistency.

Storage & Reheating Instructions

Refrigerate leftover beans in an airtight container or up to 5 days. The flavors actually get better as they sit, so they’re great for meal prep!

Freeze completely cooled beans in freezer-safe bags or containers. Freeze for up to 3 months.

Reheat on the stove in a pot over medium heat. Add a splash of water or broth if they seem too thick, and stir occasionally until warmed through, about 5-7 minutes.

Reheat in the microwave in a microwave-safe dish. Cover with a damp paper towel and heat in 30-second increments, stirring in between for even heating, until they’re hot.