Evana's Pinto Beans

Evana's Pinto Beans

rnneal 0

"A truly delicious pinto bean recipe from deep south Texas."

Ingredients 11 h 25 m {{adjustedServings}} servings 305 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 305 kcal
  • 15%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 49g
  • 16%
  • Protein:
  • 16.4 g
  • 33%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 566 mg
  • 23%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Pick over beans and wash in cold water 4 times. Place beans into a large pot, pour in enough fresh water to cover by 2 inches, and soak overnight.
  2. Bring beans and soaking water to a boil; stir in garlic and salt. Reduce heat to low and simmer beans until they begin to soften, 2 to 3 hours, stirring often. If beans start to dry out, add more boiling water.
  3. Heat vegetable oil in a large skillet over medium heat; cook and stir tomatoes and onion in the hot oil until onion becomes translucent, about 5 minutes. Stir cilantro, 5 to 6 large spoonfuls of beans, and cooking liquid into tomato mixture. Mash beans and stir tomato mixture back into simmering beans. Continue simmering until flavors are blended, about 1 hour more.
Tips & Tricks
Best Black Beans

You won’t believe how simple this black bean side dish is. Enjoy!

All about Green Beans

Thick or thin, whole or French cut, raw or cooked, green beans are the best side.


  • Cook's Note:
  • Leftovers can be frozen. It is hard to add too much cilantro. If fresh cilantro is not available, you can use dried.
Rate recipe

Your rating


Reviews 7

  1. 7 Ratings

Baking Nana

These are very good. The only thing I did differently is to use lard instead of vegetable oil. (I know, I know....but once in a while you just have to go the distance for great taste!) Hubby had a big bowl of these topped with cheese and pickled jalapenos. He loved them. Thanks for a nice recipe.


Never add salt to beans until they are done or almost done. Salt will prolong the cooking time. FYI To me, 'done' is when you can hole 1 cool bean between your thumb and forefinger and it will collapse totally when you squeeze it. Or you can use a spoon or anything that is flat .... key is there should be little or NO resistance when you push down on bean. You can eat one as well after it's cool .... you should feel NO hardness. But, please leave off the salt until beans are done or very close to being done. NOTE: If you want to use salt, use it in water you soak beans in overnight or for a few hours. Then be sure to rinse the beans well before cooking. Some add baking soda as well in the overnight soak. And doing a few minutes in a pressure cooker will reduce total cooking time as well.


This was easy to make and delicious, and I am certain I will be making again. I made the recipe exactly as written, except using a can of diced no-added-salt tomatoes. Thank you rnneal.