Warm, hearty, and packed with comforting flavor — these Mexican Pinto Beans are perfect for family dinners, meal prep, or cozy nights at home ❤️
🛒 Ingredients
- 3 cups cooked pinto beans 🫘
- 1 small onion, chopped
- 1 tomato, diced 🍅
- 1 celery stalk, chopped
- 1 carrot, diced 🥕
- 2 garlic cloves, minced
- 4 cups broth or water
- 1 tsp cumin
- Salt & black pepper
- Fresh cilantro and onion for topping 🌿
👩🍳 Step-by-Step Instructions
🔥 Step 1: Cook the Vegetables
- Heat a large pot over medium heat.
- Add a little oil, onion, carrot, celery, and garlic.
- Cook for 5 minutes until soft and fragrant.
🍅 Step 2: Add Tomatoes
- Stir in diced tomatoes.
- Cook for 2–3 minutes until slightly softened.
🫘 Step 3: Add Beans
- Add cooked pinto beans to the pot.
- Pour in broth or water.
- Sprinkle cumin, salt, and black pepper.
⏲️ Step 4: Simmer
- Let everything simmer for 25–30 minutes.
- Stir occasionally until the broth becomes rich and flavorful.
🥣 Step 5: Serve
- Ladle into bowls.
- Top with chopped onion and fresh cilantro.
- Serve warm with tortillas or rice 🌮
🌟 Tips
- Mash a few beans while cooking for a thicker texture.
- Add jalapeño for extra heat 🌶️
- Tastes even better the next day.
❓Q/A
❓Can I use canned beans?
✅ Yes! Just rinse and drain before using.
❓Can I freeze it?
✅ Absolutely. Freeze for up to 2 months.
❓What goes well with it?
✅ Rice, tortillas, cornbread, or avocado slices 🥑