These pinto beans are creamy and flavorful. They taste like they were cooked for hours, but the good news is that in just 30 minutes you will be enjoying the best pinto beans ever.
Making beans from scratch can take you between 1-8 hours depending on the type of beans and the process of cooking them. However, when time is not on our site, a can of beans can be the best alternative. To make these beans I use a can of pre-cooked pinto beans.
There is a couple of very important steps I follow when using beans from a can to obtain the creamy consistency. Let me share those with you!
Tips:
- Rinse the beans and drain the water.
- It’s important to boil the rinsed beans for about 10 minutes before seasoning them.
- I take out some of the beans and blend them with a bit of water.
- Add that blend back into the beans. This will help the beans thicken creating a creamier texture.
- You can use different types of beans like kidney beans. However, kidney beans tend to be not as tender as the pinto beans, I suggest cooking them a little bit longer before seasoning.
- If you want to use dry beans, cook them in an electric pressure cooker for about 8 to 10 minutes. If you decide to use dry beans, remember it is important to soak them before cooking. Adding 6 cups of water to 1 pound of beans to the electric pressure cooker works as well.
This is what you’ll need to make these Pinto Beans:
- 1 (13 oz) can pinto beans. (any beans will work for this recipe)
- 4 1/3 cups of water (divided)
- 1 tablespoon of my Sofrito
- 1/2 bouillon cube (I use chicken bouillion)
- 1 teaspoon oil
- 1 teaspoon bitter orange juice (optional)or white vinegar
- 2 to 3 tablespoon tomato sauce
How to make pinto beans:
Drain all the liquid from the beans. The easiest way to do this is to place all the beans in a sieve and run water over them.
After the beans are drained and rinsed, put them in a large pot, and add water. Cook over medium-high heat for about 10 minutes.
Take out ⅓ cup of beans and blend them with a bit of water. This will create a paste, add that back into the beans.
When the beans start to boil add 1/2 of a bouillon (you can substitute with 1 teaspoon of salt), oil, tomato sauce, and some sofrito. This seasoning has all the Latin flavors I love. If you decide not to use my sofrito recipe, you can substitute this one with garlic, salt, and black pepper. However, the flavors in this blend take the beans to another level.
Add the sour orange and some cilantro (optional). Let it cook at high temperature for about 10 to 15 minutes or until desired consistency.
Pinto Beans Recipe
These beans are great on their own with some avocado slices for a satisfying lunch. They also are great paired with my fluffy white rice. This is how we eat them at A simple tweak household!
If you give this recipe a try, let me know! Leave a comment, rate it, and do not forget to tag your pictures to #asimpletweakrecipes on Instagram. Make sure to pin it to your favorite Pinterest board:)
LET’S STAY CONNECTED
Follow me on Facebook, Pinterest, and Instagram using the #asimpletweakrecipes so I can see your creations on :).
Until the next one…
Creamy Pinto Beans in Just 30 minutes
Ingredients
- 1 (13 oz) pinto beans (About 1 pound)
- 4 cups of water
- 1 tablespoon sofrito
- 1/2 bouillon cube (I use chicken bouillion)
- 1 teaspoon oil
- 1 teaspoon bitter orange juice (optional) or a 1/2 teaspoon of white vinegar
- 2 to 3 tablespoon tomato sauce
Instructions
- Drain all the liquid from beans. The easiest way to do this is to place all the beans in a sieve and run water over them.
- After the beans are drained and rinsed, put them in a large pot and add 4 cups of water. Cook over medium-high heat for about 10 minutes.
- Reduce temperature to medium-low and take out ⅓ cup of beans and blend them with a bit of the water and add that blend back into the beans.
- Next, add bouillon, oil, tomato sauce, and my Sofrito Recipe.
- Add the bitter orange and some cilantro (optional). Let it cook on high temperature for about 10 to 15 minutes or until desired consistency.
Notes
Nutrition
*Nutritional Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate
