10+ Pinto Bean Recipes You’ll Love for Easy, Delicious Meals

Pinto beans are a classic, versatile staple you can use in so many dishes. They’re affordable, packed with nutrition, and honestly, just easy to cook.

You can whip them up as a quick side or build a hearty main dish around them. Pinto beans fit into all sorts of recipes—soups, salads, dips, you name it.

Try them in everything from stews to tacos. If you know how to season and cook them just right, you can turn them into meals your family will actually look forward to.

Ingredients:

• Pinto beans
• Water or broth
• Seasonings like garlic, onion, cumin, and chili powder

Cooking Instructions:

1. Soak pinto beans overnight, or grab canned beans if you’re in a hurry.
2. Rinse the beans and toss them in a pot with water or broth.
3. Add your favorite seasonings.
4. Cook on low heat for 1-2 hours, or simmer canned beans for 20-30 minutes.
5. Stir now and then, and check for softness.
6. Taste and adjust seasoning before serving.

1) Classic Slow Cooker Pinto Beans with Mexican Spices

Making pinto beans in a slow cooker is almost effortless and the results are so good. Just rinse your dry beans and dump them in the slow cooker.

Pour in warm water, then sprinkle in Mexican spices—cumin, chili powder, garlic powder. Throw in onions or jalapeños if you want a little extra kick.

Let them cook on low for about 8 hours, or crank to high for 4 to 6 hours if you’re short on time. The beans turn out tender and full of flavor.

Use these beans as a side, or load them into tacos and burritos. They’re simple but always satisfying.

Ingredients:

• 1 lb dry pinto beans
• 6 cups water
• 2 tsp chili powder
• 1 ½ tsp cumin
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 small onion, chopped (optional)
• 1 jalapeño, sliced (optional)

Cooking Instructions:

1. Rinse the pinto beans and put them in the slow cooker.
2. Add water, chili powder, cumin, garlic powder, and onion powder.
3. Toss in onion and jalapeño if you’re feeling it.
4. Cook on low for 8 hours or high for 4-6 hours, until beans are soft.
5. Give them a stir and serve warm.

2) Creamy Tex-Mex Pinto Beans Side Dish

Want a creamy Tex-Mex pinto bean dish? This one’s thick, smooth, and super easy.

Cook the beans slowly with onion, garlic, cumin, and chili powder. Once they’re tender, mash some up to get that creamy texture.

You can keep it vegan, or add bacon if you’re into that. Serve with warm tortillas or rice.

Ingredients:

• 2 cups dried pinto beans (or 4 cups cooked)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper, to taste
• 4 cups water or vegetable broth
• 1 tbsp olive oil

Cooking Instructions:

1. Rinse and soak beans overnight, or go for the quick soak.
2. Heat olive oil in a pot, add onion and garlic, and cook until soft.
3. Toss in beans, water or broth, cumin, chili powder, salt, and pepper.
4. Bring to a boil, then cover and simmer for 1.5 to 2 hours, until beans are tender.
5. Mash some beans for creaminess and stir. Taste and tweak seasoning.
6. Serve with tortillas or rice.

For a detailed version, check this Easy Pinto Beans Recipe.

3) Pinto Bean Soup with Ham and Jalapeños

This soup is cozy and packed with flavor. Smoked ham gives the broth a rich, hearty taste.

Jalapeños add just enough heat without going overboard. You can make this in a slow cooker or on the stove.

Soak beans overnight, or use canned if you’re pressed for time. Add onion and your favorite spices.

You’ll end up with a comforting soup that’s not too spicy. It works great for dinner or meal prep.

Ingredients:

• 1 pound pinto beans (soaked overnight or canned)
• 1 smoked ham hock or ham bone
• 2 jalapeños, chopped (adjust to taste)
• 1/2 onion, diced
• 8 cups water or broth
• 2 tablespoons beef broth base (optional)
• Salt and pepper to taste

Cooking Instructions:

1. Rinse and soak beans if using dried.
2. Combine beans, ham hock, jalapeños, onion, and water or broth in a large pot or slow cooker.
3. Cook on low for 7-8 hours, or simmer on the stove for about 2 hours, until beans are tender.
4. Remove ham hock, shred meat, and add it back to the soup.
5. Add salt, pepper, and beef broth base if you like. Cook 10 more minutes.
6. Serve hot.

For more details on this kind of recipe, check pinto bean soup with ham and jalapeños here.

4) No-Soak Stove-Top Pinto Beans

No time to soak beans? You can still cook pinto beans on the stove. It just takes a bit longer—usually 2 to 2 ½ hours.

Rinse your beans well. Put them in a big pot and cover with water.

Bring to a boil, then drop the heat and let them simmer. Stir every so often and add more water if they start to look dry.

Salt and spices go in toward the end so the skins don’t get tough. This method is handy when you forget to soak beans overnight (it happens).

Ingredients

• 1 cup dry pinto beans
• 4 cups water
• Salt (optional)
• Spices like garlic or bay leaf (optional)

Cooking Instructions

1. Rinse beans and drop them in a large pot.
2. Add 4 cups of water and bring to a boil.
3. Lower heat, cover, and let simmer for 2 to 2 ½ hours.
4. Stir occasionally.
5. Add salt and spices in the last 30 minutes.
6. Drain and serve, or use in other recipes.

Learn more about this method at How to Cook Pinto Beans on the Stove.

5) Spiced Pinto Beans with Cumin and Oregano

Cumin and oregano make pinto beans taste warm and earthy. It’s a simple way to jazz up your beans.

Start by sautéing onion and garlic in oil. Add soaked beans, water, cumin, and oregano.

Let them simmer until soft and the flavors come together. Adjust salt and pepper to taste.

If you want more kick, toss in smoked paprika or chili powder. It’s easy to tweak.

Ingredients

• 2 cups dry pinto beans (soaked overnight)
• 1 tablespoon olive oil
• ½ white onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 6 cups water
• Salt and pepper to taste

Cooking Instructions

1. Heat olive oil in a big pot over medium.
2. Sauté onion and garlic for about 3 minutes.
3. Add drained beans, cumin, oregano, and water.
4. Bring to a boil, then lower heat and cover. Simmer 1 to 1.5 hours.
5. Check beans for doneness and add salt and pepper.
6. Cook 10 more minutes if needed, then serve.

For more tips on spiced pinto beans, visit Chew On This.

6) Pressure Cooker Pinto Beans with Garlic and Onion

Pressure cookers make pinto beans fast and flavorful. Garlic and onion give them a boost without much work.

Rinse dried beans and put them in the pressure cooker. Add onion, garlic, and cover with water by about an inch.

Season with salt and pepper. Lock the lid and cook on high pressure for about 50 minutes.

Let the pressure release naturally for the best texture. You don’t need to soak the beans—super convenient.

Ingredients

• 1 pound dried pinto beans, rinsed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 5 cups water
• 1 teaspoon salt
• ½ teaspoon black pepper

Cooking Instructions

1. Rinse beans.
2. Add beans, onion, garlic, water, salt, and pepper to the pressure cooker.
3. Seal the lid and cook on high pressure for 50 minutes.
4. Let pressure release naturally for 15 minutes, then quick release the rest.
5. Stir and serve.

For more details, see this Instant Pot Pinto Beans recipe with no soaking.

7) Spanish-Style Alubias Pintas a la Andaluza

Spanish-style pinto beans are bold and surprisingly easy. Garlic, onion, and smoked paprika give them a deep, smoky flavor.

Serve them alone or with crusty bread. If you use canned beans, you can have this ready in about 30 minutes.

A drizzle of olive oil at the end makes them extra rich. It’s a simple, memorable way to enjoy pinto beans.

Ingredients

• 2 cups canned pinto beans, drained and rinsed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 2 tbsp olive oil
• 1 cup vegetable broth
• Salt and pepper to taste

Cooking Instructions

1. Heat olive oil in a pan over medium.
2. Add onion and garlic, cook until soft.
3. Stir in smoked paprika and cook for a minute.
4. Add pinto beans and broth, bring to a simmer.
5. Cook for 10-15 minutes, stirring now and then.
6. Season with salt and pepper.
7. Serve warm.

8) Pinto Beans Simmered with Tomatoes and Bacon

It’s honestly hard not to love how easy pinto beans with tomatoes and bacon come together. The smoky bacon just works with those fresh, juicy tomatoes.

This dish fills you up and honestly, it’s just as good as a main as it is on the side. Start by frying the bacon until it’s crisp—don’t rush this part.

Sauté onions and jalapeños in the bacon fat. That’s where a lot of the flavor comes from.

Toss in the diced tomatoes and let them soften up for a couple of minutes. After that, add your soaked pinto beans.

Pour in enough water or broth to cover everything. Let it all simmer until the beans turn tender.

A little cumin and chili powder give it a gentle heat and a richer flavor. It’s the kind of thing that wakes up your taste buds.

Ingredients

• 2 lbs dry pinto beans
• 1 lb bacon, cut into 1-inch pieces
• 2 medium tomatoes, diced
• 1 onion, chopped
• 1-2 jalapeños, chopped
• 1½ tbsp cumin
• 1½ tbsp chili powder
• Salt to taste
• Water or broth

Cooking Instructions

1. Cook bacon in a large pot until crispy. Remove it and set aside, but keep the fat in the pot.
2. Add onions and jalapeños to the bacon fat. Cook until they’re soft.
3. Stir in tomatoes and let them cook for 2–3 minutes.
4. Add soaked pinto beans, all the spices, and enough water or broth to cover the beans.
5. Bring everything to a boil, then lower the heat and let it simmer for 1.5–2 hours until the beans are tender.
6. Toss the bacon back in, add salt to taste, and simmer for another 10 minutes before serving.

9) Vegan Pinto Beans with Chili Powder

Here’s a vegan pinto bean recipe that’s honestly so cozy. Chili powder brings a warm, smoky kick that doesn’t need any meat to shine.

You can eat this straight from the bowl, or scoop it up with rice or tortillas if you’re feeling it. Start by soaking your beans overnight—trust me, it’s worth the wait.

Slow-cook the beans with chili powder, cumin, and some garlic. That’s how you get all those flavors to really come together.

When the beans are soft, taste and tweak the seasoning however you like. It’s one of those recipes that’s ideal for meal prep, and it freezes like a champ.

Ingredients

• 1.5 cups dried pinto beans
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 2 cloves garlic, minced
• 1 teaspoon salt
• 5 cups water

Cooking Instructions

1. Soak the beans in water overnight.
2. Drain and rinse the beans.
3. Combine beans, water, garlic, chili powder, and cumin in a pot.
4. Bring to a boil, then lower the heat and simmer uncovered for 1.5 to 2 hours until the beans are soft.
5. Stir every once in a while and add more water if things get dry.
6. Add salt during the last 10 minutes of cooking.
7. Taste and adjust the seasoning before serving.

10) Pinto Beans with Fresh Jalapeño and Celery

Fresh jalapeño and celery bring a simple, bright flavor to these pinto beans. You’ll kick things off by boiling water with a handful of basic veggies.

The jalapeño gives just a hint of heat—nothing overwhelming. Celery adds a pleasant crunch and a bit of green, earthy taste.

Slow cooking makes the beans really soft and lets the flavors come together. I honestly think this dish shines as a side, but it’s filling enough for a light meal too.

After cooking, try seasoning with salt and pepper until it tastes right to you. Want more kick? Toss in extra jalapeño. Prefer it mellow? Just use less.

Ingredients:

• 1 cup dry pinto beans
• 6 cups water
• ½ onion, quartered
• 1 stick celery
• 1 whole fresh jalapeño
• ½ peeled carrot
• Salt to taste

Cooking Instructions:

1. Rinse the pinto beans. If you like, soak them first.
2. Boil water in a big pot.
3. Toss in the onion, celery, jalapeño, carrot, and beans.
4. Lower the heat and let everything simmer for about 1.5 to 2 hours, until the beans turn tender.
5. Add salt before serving.