Description
This creamy Pinto Beans Recipe is rich, comforting, and made with simple pantry staples. One can is blended for a smooth texture while the other stays whole, creating a cozy, flavor-packed dish perfect for weeknights, meal prep, or easy sides.
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 ground 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 with its 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 and jalapeño and sauté for 5–7 minutes until soft.
Add 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 desired consistency.
Cook, stirring often, for 4–5 minutes until warmed through.
Season with salt to taste and serve warm.
Notes
Beans will thicken as they cool, so keep them slightly looser while cooking.
Use vegetable broth to keep the recipe vegetarian or vegan.
Adjust heat by adding more jalapeño or hot sauce.
Great for meal prep and reheats well with a splash of broth.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 210
- Sugar: 2 g
- Sodium: 480 g
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 0 mg