How To Cook Canned Pinto Beans
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4
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Calories
135 kcal
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Course
Side Dish, Main Course
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Cuisine
American
How To Cook Canned Pinto Beans
Description
How To Cook Canned Pinto Beans features rinsed canned beans cooked with aromatic ingredients including finely diced onion, minced garlic, ground cumin, smoked paprika, onion powder, oregano, and optionally a bay leaf. Sautéing the onion first softens it and builds flavor. Adding spices and garlic briefly releases their aromas before combining with the beans and liquid for simmering.
Simmering with half a can of water allows the beans to absorb the spice mixture and soften any residual firmness. The smoked paprika gives a distinctive smoky note that adds complexity. Cooking covered preserves moisture and ensures even heat distribution. Salt and pepper are added at the end to taste.
These beans can be served as a warm side dish or used in recipes like refried beans. The texture is soft with some body from the bean skins. Adjusting liquid volumes can create soupy or thicker beans depending on use.
Leftovers store well in the refrigerator for up to four days. Longer simmering softens the beans further if desired. Rinsing canned beans removes the packing liquid for better flavor and texture.
Ingredients
- 1 garlic minced, clove
- 1 tablespoon olive oil
- 1 onion finely diced, medium
- 1 teaspoon cumin ground
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon oregano dried
- 1 bay leaf optional
- 15 ½ ounces pinto beans 1 can, 439g
- 7 ¾ ounces water or other cooking liquid, 229ml
- salt to taste
- black pepper to taste
Instructions
- Heat oil in a saucepan over medium heat and add in the onion and sauté for about 5 minutes until softened.
- Add the garlic, cumin, paprika, onion powder, oregano, and bay leaf (if using), stir, and cook for about 15 seconds, until fragrant.
- Add the canned beans along with half a can of water, mix, cover, and simmer for about 12-15 minutes.
- Taste for seasoning, adding salt or sprinkling with salt and pepper as desired before serving.
Notes
- Rinse canned pinto beans thoroughly to remove the canned liquid and reduce any off-flavors.
- Use finely diced onion to ensure quick and even sautéing.
- Increase spice quantities proportionally when doubling the amount of beans to maintain flavor balance.
- Use smoked paprika specifically to add a smoky depth essential to the recipe.
- Cover the pot while simmering to prevent evaporation and ensure even cooking.
- If beans are too firm, add additional water and simmer longer, monitoring liquid to prevent drying.
- Store any leftovers in an airtight container in the fridge for up to four days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 135 kcal
% Daily Value*
| Calories | 135kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 290mg | 12% |
| Potassium | 363mg | 8% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin A | 259IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 70mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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