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Cook healthy, flavorful vegan Mexican Pinto Beans using dry beans! A simple easy recipe that can be made on the stovetop or in an Instant Pot. Can be made of allow 6 hours of soaking time ahead.

This version is vegan, yet smoky and full of flavor. I like making a big pot of these Mexican Pinto Beans on slow lazy days, letting it simmer gently on the stove. It’s perfect for gatherings and meal prep- serve it up during the week in tacos, burritos, and healthy bowls. The leftover pinto beans get more and more flavorful each day as the beans have a chance to soak up the all the goodness.

It starts with soaking the beans overnight, or for a minimum of 6 hours. Add a teaspoon of salt to the soaking water. Once the beans have soaked, drain and begin sauteing the onion and garlic and dried guajillo chili. You can also use canned chipotle peppers here if you’d rather. For a milder version, leave out the dried guajillo chili. Toast the spices and add a cinnamon stick if you like.

Add the beans, bay leaves, salt and water and bring to a simmerand simmer uncovered for 45-55 minutes. When the pinto beans are tender, stir in the juice from the canned chipotles, which gives the beans a delicious smoky flavor. The leftover peppers can be frozen in tiny zip-lock bags for another use. As the beans sit, the liquid will thicken up and the beans will get even more so flavorful.

Frankly, I really like to consume this recipe as a pot food. Tokos and burritos are for leftovers 🙂

You will love to consume moroccan lentil salad or delicious kale salad. Maybe you can try serve with fluffy rice.

If you continue the recipe by roasting some potatoes and carrots before roasting the onions, you will get a perfect pot meal. Even feel free to use some lemon juice.

Mexican Pinto Beans Ingredients

• 1 lb dry pinto beans (2 1/2 cups dry), soaked 6-12 hours, then drained
• 1 teaspoon salt
• 1–2 tablespoons olive oil
• 1 onion, diced
• 4 cloves garlic, rough chopped
• 1 cinnamon stick (optional)
• 1 dry Mexican Guajillo Chile (optional, ), seeds removed, cut into small pieces
• 1 tablespoon cumin
• 1 tablespoon coriander
• 2 teaspoons chili powder
• 2 teaspoons dried oregano
• 2 bay leaves (optional)
• 2 quarts water
• 1 tablespoon tomato paste (optional)
• 1/2 teaspoon salt
• 1/2 teaspoon vinegar
• 1 tablespoon adobo sauce (from canned chipotles)

Mexican Pinto Beans Instructions

• Pinto beans in a med bowl, and cover with 2-3 inches of water. Stir in 1 teaspoon salt and let soak overnight – or for a minimum of 6 hours. Drain.
• After soaking: In a large pot, heat the oil over medium heat and saute the onion and garlic until tender and fragrant, 4-5 minutes. Add the dried chili, cinnamon stick and all the spices. Saute one minute to toast the spices. Add the water, tomato paste and DRAINED beans. Stir in the 1/2 salt and bring to a rapid boil.
• Lower heat to maintain a gentle simmer (on low ) and simmer uncovered for 55 minutes, until beans are tender.
• Stir in the tablespoon of chipotle adobo sauce and the vinegar. (you can leave this out)
• Taste, adjusting salt if needed.

Mexican Pinto Beans Notes

• Feel free to substite 1-2 canned chipotle peppers (chopped) instead of the dried Mexican chili. Or leave out both for a milder version. Or experiment with other dried mexican chilies taking not of heat level. One guajillo chili makes this medium spicy.
• Using the the adobo sauce from the canned chipotle peppers really elevates and adds a lovely smokiness to the whole dish. Freeze the leftover chipotle chilies (individually) for later use!
• INSTANT POT: Cook according to above, using the saute function for sauteeing. Reduce water to 4 cups. Pressure cook the soaked pinto beans on high for 25 minutes, naturally release. If you’d like to reduce liquid further, cook on saute function for a few minutes until it thickens up.