This pinto beans are one of my favourite dishes. If you follow me for a while you probably know this already. I used to buy them all the time in a can, but my local Tesco no longer has them in a can so I buy them raw and I cook them from scratch.
Back home, my granny would always soak them over night, then throw the water out and cook with fresh water. But I have learned since that all the nutrients stay in that water and I also learned that there is no need to soak them over night.
They do take a little longer if they aren’t soak over night but I honestly don’t mind that at all.
So I buy the 500 grams bag of beans and my first step is to place them in a heavy saucepan, cover with 4 cups of water (1 litter) and bring them to the boil. Once the water is boiling, I add 2 vegetable stock cubes, bring down the heat and let it cook slowly for 3 hours.
Then I chop all the veggies I will be using which is a red and a green pepper, cherry tomatoes, 2 chillies, about 10 mushrooms, and 1 onion! In the picture above are the spices I use. (Measurements in next step)
I also add a handful of coriander and 1 tablespoon of tomato puree.
Once all your vegetables are chopped, sauté them with a drop of olive oil, until onion is translucent.
Once beans are nice and soft. Mix the vegetables in and add the spices. I used 1/2 teaspoon of paprika and cayenne pepper, 1 teaspoon of chopped garlic, sea salt and pepper.
Serve with brown rice and enjoy!
2 thoughts on “Mexican Pinto Beans”
I have been following you for sometime now and I finally made this! It was so good, I will definitely make this more often.
Hi Kristina, Thank you so much for both following and trying my recipes. Means a lot to me. Delighted you liked it