Best Pinto Beans (Mexican Style)

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“A long, slow simmer and roasted garlic make these pinto beans amazing. Double the recipe and fill burritos after dinner for some great quick meals in the freezer!”
3hrs 5mins

Ingredients Nutrition

  • 2 cups pinto beans
  • 23-34 cup vegetable oil (I use coconut oil)
  • 1 bulb roasted garlic, approximately 6 or 7 cloves
  • 2 -3 teaspoons sea salt, depending on how much salt you like
  • 1 bay leaf
  • 1 finely chopped tomatoes (vine ripened or homegrown preferred- I sub a cup of canned diced tomatoes sometimes)


  1. Sort beans and discard rocks or shriveled/funny-looking beans. Rinse the remaining beans in a colander and pour them into a pot.
  2. Add 8 cups of cold water and the bay leaf. Bring to a boil on high and then simmer for two hours, replacing evaporated water occasionally with hot water (but not from the tap; microwave some or keep a kettle of hot water on the stove). Try to keep the water level 2-3" above the beans.
  3. Once beans are soft and a darker brown, add remaining ingredients (oil, salt, tomatoes, and roasted garlic). Stirring occasionally to check, simmer on low for another hour or until beans start to stick to the bottom of the pot.
  4. Mash with a potato masher to thicken a bit and enjoy! Freezes well; good on nachos, in burritos (which can also be frozen), with any Mexican food, or with ham as a side dish. Vegetarian (vegan even) and healthy!

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