This recipe for Mexican pinto beans yields creamy, tender, flavorful cooked beans that can be used in many recipes like refried beans, dips, spreads or as a meaty filler for burritos and tacos. This recipe makes a big batch, which is great for freezing, so you always have cooked pinto beans ready to go.

Mexican Pinto Beans

Serves 6 to 8

1 tablespoon oil

1 red onion, finely chopped

1 tablespoon minced garlic

1 tablespoon chili powder

1 tablespoon cumin powder

1/4 to 1/2 teaspoon cayenne powder

2 cups dried pinto beans, rinsed and drained

9 1/2 cups water

1 teaspoon salt

1 tablespoon sugar

1. In a large pot, add oil, onions and garlic. Cook and stir until the onions are translucent, about 8 minutes.

2. Add chili powder, cumin and cayenne; cook and stir for 1 minute. Stir in pinto beans and water. Bring to a boil, reduce heat to medium low and simmer cover for 1 1/2 hours.

3. Remove cover, stir in salt and sugar. Continue to simmer, uncovered until the beans are tender and most of the liquid has evaporated, about 1 hour.

Tasty tips

(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show “Best Recipes Ever.” Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at karyosmond.com.)

©2020 Kary Osmond. Distributed by Tribune Content Agency, LLC.

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