Chef Noe’s Pinto Beans
For generations, pinto beans have been a cornerstone of Southwestern and Northern Mexican cooking, valued for both their hearty flavor and remarkable versatility. Their name, meaning “painted” in Spanish, comes from the speckled pattern on the dried beans, which soften and turn creamy as they cook. Slow simmering coaxes out their earthy richness, allowing them to absorb the flavors of aromatics, herbs, and chiles while developing the velvety texture that makes a pot of beans so deeply satisfying. In this recipe, the pintos are layered with onion, garlic, oregano, epazote, and smoky chipotle, creating a humble yet soulful dish that reflects the enduring tradition of beans as both comfort food and daily sustenance throughout the Southwest.
Ingredients
- 2 cups pinto beans, picked over for dirt or stones (MS500)
- 2 Tablespoons peanut oil or vegetable oil
- 1-1/4 cup diced onion
- 1 Tablespoon minced garlic
- 4 cups chicken broth or water, or a combination of the two
- 2 small bay leaves, optional
- 1-1/2 teaspoon dried Mexican oregano, optional (MS454)
- 1-1/2 teaspoon dried epazote, optional (MS460)
- 1/2 teaspoon ground cumin seed, optional (MS446)
- 1/2 teaspoon ground coriander seed, optional (MS629)
- 1 dried chipotle chile, optional (MS594)
- 1-1/2 teaspoon juice from a can of Chipotle en Adobo, optional
- Salt to taste
Instructions
- Overnight soaking helps to reduce the gaseous properties of the beans. If you choose to soak, drain and rinse the beans before starting the next phase.
- Place the beans in a 6-quart pot, cover with cold water by 3 inches and bring to a boil. Reduce the heat and simmer the beans for 2 to 3 hours, until the beans begin to soften. Drain and rinse well-
- Or cook in a pressure cooker.
- Heat the oil in a 6-quart pot over medium-high and sauté the onions until golden. Add the garlic and cook for 1 minute. Add the beans, broth, bay leaves, oregano, epazote, cumin, coriander and the dried chile, and bring to a boil. Reduce the heat and simmer for approximately 1 hour, stirring frequently. Add more liquid if needed. When the beans are creamy, add the canned chipotle chile juice and the salt, and cook 15 minutes more. The beans should have enough liquid to stir easily.
Estimated Nutritional Fact per Serving Serving Size: 1 cup
Calories220
Total Fat4g
Saturated Fat0.5g
Cholesterol0–5mg
Sodium400–700mg (depends on broth + salt + adobo)
Total Carbohydrate36g
Dietary Fiber10g
Total Sugars2g
Protein11g
Estimated Nutritional Facts for Entire Batch
Calories1,700–1,850
Total Fat30–35g
Saturated Fat3–5g
Cholesterol0–25mg
Sodium3,200-5,600mg (depends on broth + salt + adobo)
Total Carbohydrates285–300g
Dietary Fiber75–85g
Total Sugars12–18g
Protein85–95g