I am beyond excited to share the recipe for this Mexican Buddha Bowl with you…
Mexican Pinto Beans
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
Ingredients
- 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)
Instructions
- 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.
Notes
*Beans can be stored in an air-tight container in the fridge for 5-7 days.
Servings: 6 -8
If you make this recipe be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!
thanks so much for this!
this feels like a dumb question, but can i apply it to dry black beans, too? do you have any dry black bean recipes?
Not a dumb question – you can definitely sub dry black beans!
Really great recipe! replaced the cayenne pepper with a can of rotel.
Yum – rotel sounds like a great swap. So glad you liked this!
The reason traditionally for soaking beans is to make it easier on the stomach to digest them. I think if they’re cooked in a pressure cooker it isn’t an issue.
I’d like to make this recipe for a birthday party but wondered if I made them the day before could I just reheat on the stove? And the texture would still be nice,
Thanks! Looks like a great simple recipe,
Yes you can. We had these multiple times over the week for lunches and dinners.
Totally agree with Carmen – you can definitely reheat these with no texture issues 🙂
I doubled the spices and used chicken broth, so tasty! New favorite meal. Thank you! Also, I threw this in the instant pot for 25 minutes, with the water up to the halfway mark. Worked perfectly and a didn’t have to wait for my tasty treat.
Made these today — really delicious! I ended up doubling the spice mixture, as they seemed a bit bland with the stated amount. I’m snacking on them as I type this. 😉 But the plan is to have these in corn tortillas with cotija cheese for my lunches at work this week. Thank you for the recipe!
Great recipe! I cook the beans in vegetable broth instead of water then throw it over rice mixed with sauteed spinach.
My family DEVOURS this dish. If I knew how to cook like this in college I wouldn’t have been so thin lol
Thank you!
Thinking of adding a jalapeño to the recipe, any thoughts on it?
Do it!
Followed the recipe step for step. Best pinto beans ever. THANK YOU!!!!!
You’re welcome! So glad you liked it!
This recipe is very good. Will make again. Also they freeze well. I added the cooked beans to other mexican dishes and it improved them.
This recipe is so amazing and perfect for any Mexican recipe to replace meat. Also great over rice with guacamole! Thanks!!
Yay! I love the idea of just having this with rice and guac – throw a few chips on the side and you have a simple meal. Move over Chipotle. lol
This looks great can’t wait to try it. Was wondering if it would work in a crock pot as well?
My apologies if this is a dumb question, but I don’t really cook. On the package it says to soak them first, so should I do that or just put them in straight from the bag?
You should be able to put them in straight from the bag! That’s how this recipe makes it so much easier; it takes out all those extra steps.
Yes – just add them straight in. I always like to sort through them first to make sure there aren’t any rocks mixed in – which can happen with dry beans. Other than that, you can cook them straight out of the bag.
I suggest rinsing them as well as picking through to sort out any rocks. Just put them in a sieve or colander and run water over them, sifting through them as you would lettuce you are washing. Gets rid of any dust or dirt the beans may have acquired.
Excellent recipe! Thank you!
You can bring the beans to a boil for 5 minutes, turn off the heat, and put the lid on. Let them sit for one hour. That’s a quick soak. Make sure you rinse them afterwards.
Rene it looks simply perfect! On the main menu for this week! Thank you, Angelia
I used veggie broth in placenof the water and this was really good!
It was fine but it would help the less experienced to have a minimum of salt to start with.
Hi Birt – Salt is a fickle friend. Everyone’s tastebuds are different when it comes to salt (which is why you will rarely see me list an actual measurement for salt in my recipes). I stick to the taste as you go method. You can always add more salt at the end, but you can never take it back. 🙂
I made this exactly by the recipe. I was very pleased with the results. Delicious! I look forward to trying more of your recipes.
Awesome! So glad you liked it!