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Evana's Pinto Beans


"A truly delicious pinto bean recipe from deep south Texas."
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11 h 25 m servings 305 cals
Original recipe yields 12 servings

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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

Per Serving: 305 calories; 5.8 g fat; 49 g carbohydrates; 16.4 g protein; 0 mg cholesterol; 566 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 15
  1. 18 Ratings

Most helpful positive review

Never add salt to beans until they are done or almost done. Salt will prolong the cooking time. FYI To me, 'done' is when you can hole 1 cool bean between your thumb and forefinger and it wil...

Most helpful critical review

Good but not as flavorful as I had hoped. I followed directions as written.

Most helpful
Most positive
Least positive

Never add salt to beans until they are done or almost done. Salt will prolong the cooking time. FYI To me, 'done' is when you can hole 1 cool bean between your thumb and forefinger and it wil...

These are very good. The only thing I did differently is to use lard instead of vegetable oil. (I know, I know....but once in a while you just have to go the distance for great taste!) Hubby ...

This was easy to make and delicious, and I am certain I will be making again. I made the recipe exactly as written, except using a can of diced no-added-salt tomatoes. Thank you rnneal.

The best pinto beans ever. It's worth all the steps. I didn't change a thing and they were so tasty and creamy. They were perfectly tender after only 2 hours. You have to keep adding boiling wat...

Really nice! I added some cumin. Not sure if I can taste the tomatoes but they were from the supermarket & looked just ok. I didn't have fresh cilantro. I tried reducing salt but this seems to n...

My favorite pinto bean recipe. I do always add a few dashes of chili powder and cumin and use EVOO instead of vegetable oil. Can't wait to dig in to a bowl tonight!

Love this recipe! Have made it twice in the last couple weeks. the changes made were chicken broth instead of water, small jar of salsa in lieu of tomatoes. Soaked beans over night. No o. Added...

This is a good recipe with a only couple of small changes/additions. I used coconut oil instead of vegetable oil and I added a tablespoon of cumin and chili powder for the last hour of cooking.

The recipe is great! I added more salt and less parsley. My 10 year old nephew even said they were good! That's definitely a win!!!