One Pot Pinto Beans

One Pot Pinto Beans

59 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    4 h
  • Ready In

    4 h 15 m
Recipe by  Runnergirl

“No need to soak these beans! Very simple. These pinto beans are somewhat like refried beans without the frying. They are creamy and easy to make in no time. No messy clean up with these beans”

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Adjust Servings

Original recipe yields 16 servings



  1. Combine water, condensed chicken broth, beans, garlic, onion, and crushed red pepper flakes into a large saucepan; season to taste with salt and pepper. Bring to a simmer; cover. Cook, stirring occasionally, until beans are soft, about 3 1/2 hours. You may need to add additional water to keep the beans from drying out.
  2. Mash cooked beans with a potato masher to desired consistency. Stir in mozzarella and pico de gallo before serving.

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Reviews (59)

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Great recipe and super easy, I had everything in my cupboards! The recipe calls for way too much salt (come on... 5 TABLESPOONS?! You're kidding right?) so I added about 3 tsp and that was perfect. Next time, I will use 1 Tablespoon of pepper instead of 2; there was too much pepper flavor. I used the Crock Pot to cook this. Cooking on High for about 4 hours should work. Just make sure to check water level constantly, as it dries up much faster than on the stove. I think I ended up using 10 cups of water total, and it was deliscious!



UPDATE: Made again with 5 teaspoons salt instead (could still almost use a bit less)- turned out great. Again, just used the food processor and added water until I got the consistency I wanted. Makes quite a lot so I separated into containers and froze some. Was excellent for adding to a quesadilla - lots of versatility and were delicious. With the change to these modifications I now give it 5 stars. This has potential to be a great recipe but TELL me the salt content was a typo? I followed the recipe exactly trusting that 5TBsp salt would somehow mellow out in the beans. It did not. They were WAY too salty and we could not eat them. However, the overall flavor (minus the salt) was great! I did find though that a potato masher was not great for getting them to a creamy consistency, I put them through my food processor and added more water until they were the consistency I was looking for. Next time will try with 5 teaspoons of salt maybe?



These are absolutely declicious - after soaking the beans overnight, which I'd done before finding this recipe, I let mine cook all day in the crockpot and came home to the MOST delicious smell!! They're terrific and I'll bet they'd be good on tortillas, too! Love them thanks so much.

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Amount Per Serving (16 total)

  • Calories
  • 252 cal
  • 13%
  • Fat
  • 3.2 g
  • 5%
  • Carbs
  • 38 g
  • 12%
  • Protein
  • 16.4 g
  • 33%
  • Cholesterol
  • 9 mg
  • 3%
  • Sodium
  • 352 mg
  • 14%

Based on a 2,000 calorie diet



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Pinto Beans With Mexican-Style Seasonings


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