Description
This Easy Pinto Beans Recipe is thick, creamy, and full of Tex-Mex flavor. Ready in just 20 minutes, it’s vegan, gluten free, and perfect as a side dish, dip, or bowl base.
Ingredients
2 (15 oz) cans pinto beans
1 tablespoon extra virgin olive oil
1 shallot or ½ yellow onion, minced
1 jalapeño, seeds and ribs removed, minced
2 cloves garlic, minced or pressed
¼ teaspoon smoked paprika
¼ teaspoon cumin
Salt, to taste
Black pepper, to taste
Hot sauce, optional
Chicken broth, vegetable broth, or water, as needed
Instructions
Pour one can of pinto beans, including the liquid, into a blender and blend until smooth and creamy. Set aside.
Drain and rinse the second can of pinto beans and set aside.
Heat olive oil in a small pan over medium heat. Add the shallot (or onion) and jalapeño and sauté for 5–7 minutes until tender.
Add the garlic and cook for 1 minute until fragrant.
Stir in the blended beans, whole beans, smoked paprika, cumin, pepper, and hot sauce if using.
Add broth or water as needed to reach your desired consistency.
Cook while stirring for 4–5 minutes until warmed through.
Season with salt to taste and serve warm.
Notes
Sodium levels vary widely between canned bean brands—taste before adding salt.
Beans will thicken as they cool, so keep them slightly looser while cooking.
Add extra broth or water when reheating leftovers.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Sauté, Simmer
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 228
- Sugar: 11 g
- Sodium: 389 mg
- Fat: 3g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 10 g
- Protein: 9 g
- Cholesterol: 0 mg