The trick to getting the best out of this dish is in the pinto bean seasoning. We’ve suggested a mix of chili powder, ground cumin, parsley, and salt in the recipe above, but you can try using different spices and herbs as preferred. Some chefs will add other ingredients like dried oregano and fresh lemon juice to liven the flavors as needed. As you may have guessed from the recipe, the other key factor is not to rush. This dish needs time to simmer to allow the flavors to homogenize and come together. Don’t skip the step of soaking the pinto beans overnight either, as they need this time in water to help them cook more evenly, and to soften their texture. It can also make the beans easier to digest as soaking in water first should help to remove some of the gas-causing compounds that can make beans challenging to consume. Given the time that’s needed to make this recipe, it is also possible to make it in a slow cooker, so you don’t have to keep returning to the beans when they’re cooking to continually check on them.
If you have the time, you can sauté the onion first before adding to the beans. This will allow the onion to caramelize and add a stronger, richer flavor to the pinto beans. And for even more flavor, you can also try using stock in place of the water to soak the beans in.
Once you’ve mastered this pinto beans recipe, there are plenty of other beans to try cooking, including black beans, which are widely used in Cuban dishes.
How to serve them
Pinto beans are a tasty Mexican side dish and, as such, pair well with lots of classic Mexican food. Try serving with tortillas, fajitas, or your favorite tacos. Sweet potato tacos and quesadillas pair brilliantly with the flavors of pinto beans for a filling midweek meal, and you can actually use the pinto beans within the tacos and quesadillas, instead of as a serving on the side. Other Mexican dishes like rice bowls are also perfect alongside pinto beans, and you can enjoy the beans either as part of the rice bowl or on the side.
Storage
Cooked pinto beans will keep for up to five days in the fridge in an airtight container. You can easily reheat cooked pinto beans on the stove and add a splash of water when reheating if the beans start to look dry. If you’ve made a big batch of pinto beans, they can be transferred to the freezer. Store the beans in an airtight container, and they should last in the freezer for up to two months. Make sure you leave a small space in the container to allow the beans to expand when frozen, and they’ll need defrosting in the fridge overnight before reheating.