Quick Texas-Style Spicy Pinto Beans

Having easy meal ideas on hand is key for our busy family. And when I can make something that has a little extra spice…well, then my husband is extra happy!

One of our favorite things to do for an easy, delicious, and a little bit spicy dinner is to serve up some canned pinto beans to serve as a side to leftover meat, or with rice or cornbread (see Variations) for a complete vegetarian meal. This was inspired by my Nana’s pinto beans that she cooks all day. She uses dried beans, which are more economical and definitely worth the wait, but not always feasible for us. If you’re interested in learning how to cook dried beans, see How to Cook Dried Beans. ~ Rebecca

Difficulty:

Easy!

Cost:

Inexpensive!

Serves:4people

Serving Size:1 cup

Quick Texas-Style Spicy Pinto Beans

Votes: 4 Rating: 4 You: Rate this recipe!

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Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan

This is a very quick alternative to slow-cooked pinto beans, for those times when you need something NOW! These are somewhat spicy even without the added jalapeño, so you might want to taste them before you add anything else.

• CourseMain Course, Side Dish, Vegetarian
• CuisineAmerican
• Keywordpinto beans, texas-style

Tools:colander, knife and cutting board, large (4-quart) saucepan, measuring cups and spoons

	Prep Time
	5 minutes

Cook Time

20 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Difficulty: Easy! Cost: Inexpensive! Serves:4people Serving Size:1 cup

Quick Texas-Style Spicy Pinto Beans Votes: 4 Rating: 4 You: Rate this recipe! Print Recipe Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan This is a very quick alternative to slow-cooked pinto beans, for those times when you need something NOW! These are somewhat spicy even without the added jalapeño, so you might want to taste them before you add anything else. CourseMain Course, Side Dish, Vegetarian CuisineAmerican Keywordpinto beans, texas-style Tools:colander, knife and cutting board, large (4-quart) saucepan, measuring cups and spoons Prep Time 5 minutes Cook Time 20 minutes Prep Time 5 minutes Cook Time 20 minutes

Ingredients

• 2 (15-once) cans pinto beans
• 1/2 small onion
• 1 tablespoon butter
• 1/2 cup water or broth
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt or more, to taste
• 1 pinch ground black pepper
• 1 small jalapeño pepper or minced chipotle pepper in adobo, to taste (optional)

Servings: people

Units:MetricUS Imperial

Instructions

1. Drain and rinse* pinto beans in a colander.
2. Chop onion. Melt butter in a large saucepan over medium-low heat, then add onion. Cook and stir 2 to 3 minutes, or until soft.
3. Add beans, water (or broth), chili powder, cumin, salt, and black pepper. Add the whole (uncut) jalapeño to flavor the beans without adding too much additional heat. If you want super spicy beans, slice the jalapeño in half lengthwise, remove seeds and pith, then mince. (Alternatively, use minced chipotle peppers in adobo, to taste.)
4. Bring to a gentle boil over medium-high heat, then turn to low and simmer (uncovered) about 15 minutes, adding more water if needed.

Recipe Notes

*Tip: We usually rinse canned beans to remove the thick juices that can contain hard-to-digest compounds. Do not drain if you prefer to keep the juices, but reduce the water by half.

SERVING SUGGESTIONS:

• Serve as a side dish to Texas-Style Oven-Roasted Brisket.
• Serve with Nana’s Thin Cornbread or Basic Brown Rice for a complete vegetarian meal.

VARIATION:

See QUICK CUBAN-STYLE BLACK BEANS

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