Rating: 4.5 stars
21 Ratings
  • 5 star values: 11
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

A truly delicious pinto bean recipe from deep south Texas.

Recipe Summary

cook:
3 hrs 5 mins
additional:
8 hrs
total:
11 hrs 25 mins
prep:
20 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pick over beans and wash in cold water 4 times. Place beans into a large pot, pour in enough fresh water to cover by 2 inches, and soak overnight.

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  • Bring beans and soaking water to a boil; stir in garlic and salt. Reduce heat to low and simmer beans until they begin to soften, 2 to 3 hours, stirring often. If beans start to dry out, add more boiling water.

  • Heat vegetable oil in a large skillet over medium heat; cook and stir tomatoes and onion in the hot oil until onion becomes translucent, about 5 minutes. Stir cilantro, 5 to 6 large spoonfuls of beans, and cooking liquid into tomato mixture. Mash beans and stir tomato mixture back into simmering beans. Continue simmering until flavors are blended, about 1 hour more.

Cook's Note:

Leftovers can be frozen. It is hard to add too much cilantro. If fresh cilantro is not available, you can use dried.

Nutrition Facts

305 calories; protein 16.4g; carbohydrates 49g; fat 5.8g; sodium 566.1mg. Full Nutrition
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