I live for the simple side dish, and it doesn’t get much more simple than The Best Pinto Beans from a Can Recipe. A little red onion and the perfect blend of spices (including one you’ll never suspect), and you’ll be eating these by the spoonful!
I tend to be one of those pinto with chicken, black beans with beef people. My kids are slooooow to the beans scene. It has taken years to convince them and it all started as black beans. Now I’m finally showing them just how crazy delicious pinto beans are, especially if you add in cinnamon. It is a sneaky secret you’d never guess was there but cannot live without.
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! Here is the list of ingredients:
- Red Onion
- Garlic Salt
- Chili Powder
- Olive Oil
- Pinto Beans (canned)
The measurements of each ingredient can be found in the recipe card at the end of this post.
How to Make Easy Pinto Beans
I promised this recipe would be easy, so let me prove it! Here are the basic steps:
- Saute the onions in olive oil over medium heat.
- Add the garlic and then all the seasonings.
- Add the pinto beans and water.
- Let the beans simmer.
Simple, right?! All of these instructions in full detail can be found in the recipe card at the end of this post.
Can I Make This Recipe in the Instant Pot or Slow Cooker?
Yes, this recipe can be made in either the Instant pot or slow cooker.
Instant Pot: Put the Instant Pot on saute 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 great side for any Mexican main dish. They also go great on top of nachos, in a burrito bowl, in a chicken burrito or on top of a Sonoran hot dog. We would love to hear what you eat them with so let us know!
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
- Brazilian Coconut Rice
- Sweet Cornbread
- Herbed Focaccia Bread
- Cilantro Lime Cauliflower Rice
- Best Mashed Potatoes
- Easy 7-Up Biscuits
- Grilled Corn
- Homemade Baked Beans
- Southern Macaroni and Cheese
- Best Potato Rolls
- The Most Delicious Mexican Black Beans Ever
- All our SIDE DISH recipes!
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This unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories.
Easy Pinto Beans Recipe
- 1/4 Red Onion minced
- 3 Cloves Garlic minced
- 1/4-1/2 teaspoon Garlic Salt
- 1/2 teaspoon Chili Powder
- 1 teaspoon Cumin
- 1 Pinch Cinnamon
- 1/2 teaspoon Oregano
- Salt to taste
- 1 Tablespoon Cilantro heaping, minced
- Olive Oil
- 2 Cans Pinto Beans (15 oz) drained
- Drizzle olive oil in a saucepan over medium heat. Add the onion and stir until softened, about 3 minutes.
- Stir in the garlic and stir for 20 seconds then add all seasonings, stirring the final 10 seconds.
- Add pinto beans and fill one can with water and add that. Stir and then simmer for 20-30 minutes or all the way on low for 1 hour .
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