The Best Pinto Beans Recipe

I’m all about simple side dishes that actually taste amazing, and this easy pinto bean recipe is a go-to in our kitchen. You don’t need to spend hours soaking dried beans or cooking over low heat. Just grab a can of pinto beans, a little red onion, and a few pantry spices, including one you’d never expect.

It’s quick, packed with plant-based protein, and full of flavor. I’ve always paired pinto beans with chicken, especially something like our Sticky Mexican Chicken, and reached for black beans when making beef dishes like Steak Fajitas. Getting my kids on board with beans took some time, but we started with black beans and slowly won them over. Now they’re finally loving pinto beans, too. The secret? A pinch of cinnamon. It might sound surprising, but once you try it, you’ll never want to make beans without it.

What Ingredients Do I Need to Make Pinto Beans?

You’ll want to head to the produce section and grab some red onion and cilantro, and the rest of your ingredients are going to come from the spice cupboard, besides the beans themselves, of course! If you’ve ever wondered how to add flavor to canned pinto beans, here is the list of ingredients you’ll need:

• Red Onion: Adds a slightly sweet, sharp bite that builds the flavor base.
• Garlic Cloves: Part of the essential aromatics that build a rich, savory foundation for the dish.
• Garlic Salt: A simple way to add both salt and a boost of garlic flavor.
• Chili Powder: Brings a gentle heat and earthy spice to the beans.
• Cumin: Warm and smoky, it gives the dish a classic Tex-Mex flavor.
• Cinnamon: The surprise ingredient that adds warmth and subtle sweetness.
• Oregano: Adds a bright, herbal note that balances the richness.
• Salt: Essential for enhancing all the other flavors.
• Cilantro: Fresh and citrusy, it’s the perfect finishing touch.
• Olive Oil: Used to sauté and carry the flavors throughout the dish.
• Pinto Beans (canned): The star of the show! Convenient, hearty, and full of protein and fiber.

The measurements of each ingredient can be found in the recipe card at the end of this post.

How to Make Canned Pinto Beans Taste Delicious

I promised this recipe would be easy, so let me prove it! Here are the basic steps:

1. Sauté: In a large pot, cook the onions in olive oil over medium heat.
2. Flavor: Add the garlic and then all the seasonings.
3. Combine: Add the pinto beans and water.
4. Simmer: Let the beans cook gently to absorb all the flavors.

Simple, right?! All of these instructions in full detail can be found in the recipe card at the end of this post.

Should You Drain Canned Pinto Beans?

The short answer to that is, it depends. It honestly depends on the recipe and how much extra liquid the recipe can handle. For this recipe, we want them drained so all the flavors from the spices and onions can saturate the beans.

I also don’t like the thick, sort of chalky flavor and texture of the liquid that the beans are canned with. I like to give the beans a good rinse, then add water if a little extra moisture is needed to cook the beans.

Do You Have to Cook Pinto Beans from a Can?

No, canned beans are fully cooked and ready to eat straight from the can, and cold if your heart desires. Which it shouldn’t desire because…ew!

Can I Make This Recipe in the Instant Pot or Slow Cooker?

Yes, this recipe can be made in either the Instant Pot or a slow cooker.

Instant Pot: Put the Instant Pot on sauté mode and cook the onions and garlic until tender. Then add the spices to bloom them. Add the pinto beans and water and cook on high for 3 minutes.

Slow Cooker: To use a slow cooker, you’ll need to at least quadruple the recipe, or else the beans will burn (unless you have a small slow cooker – 2-3 quart). Add all the ingredients (quadrupled) to the slow cooker and cook on low for 3 hours.

What to Eat with Pinto Beans?

Pinto beans are a delicious side dish for any Mexican main dish. We eat them as a side dish with tacos, burritos, fajitas, enchiladas, etc. They also go great on top of nachos, in a burrito bowl, in a chicken burrito, scooped up to eat on tortilla chips, or on top of a Sonoran hot dog. We would love to hear what you eat them with, so let us know!

Storage Tips

If you have leftovers, store them in the refrigerator in an airtight container. They will keep for 4-5 days. Reheat individual servings by giving them a quick zap in the microwave.

These pinto beans also freeze well. Let them cool completely and then pour into a freezer-safe container. They will keep in the freezer for up to 3 months. Let them thaw in the fridge overnight and reheat in a saucepan on the stovetop.

If you aren’t on the beans train yet, give these quick and easy canned pinto beans a try! You’ll be buying a one-way ticket to bean town!

More Easy SIDE DISHES You’re Sure to Love:

• Refried Beans
• Sweet Cornbread
• Cilantro Lime Cauliflower Rice
• Southern Macaroni and Cheese
• All our SIDE DISH recipes!

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