These Vegan Mexican Pinto Beans are better than any you can buy in the store and all you have to do is put them on the stove and forget about em.
If you’re like me, making beans from scratch has always sounded like a tedious and hard task. Soaking, sorting, boiling…hours of work. But take everything you’ve ever heard and throw it out the window. These Mexican Pinto Beans are better than any you can buy in the store and all you have to do is put them on the stove and forget about em.
A lot of recipes out there recommend soaking your beans overnight before cooking them. I have made these soaked and not soaked, and let me tell you…they tasted exactly the same both ways. So why add on 8 hours of waiting?
I like making these on a Sunday and then I have beans for the entire week. It takes about 2 hours for the beans to cook fully. A small amount of time to wait for the most flavorful beans you have ever had!
Mexican Pinto Beans
- 1 lb. dry pinto beans
- 6 cups + 2 cups water
- 1/2 tsp. cumin
- 1/2 tsp. smoked paprika
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. cayenne pepper
- salt to taste
- cilantro for topping (optional)
Add beans to a large pot. Sort through the beans and remove any rocks. Cover with 6 cups of water and bring to a boil. Cover and simmer on low for 1 hour.
Add remaining water, cumin, smoked paprika, garlic powder and cayenne pepper and stir to combine. Bring to a boil. Simmer on low heat, covered, for an additional 1-1.5 hours, stirring occasionally.
Taste beans to make sure they are cooked through. Add salt and adjust seasonings as needed. Top with cilantro and enjoy.
*Beans can be stored in an air-tight container in the fridge for 5-7 days.