Serve this simple pinto bean recipe as a side with any Tex-Mex dinner. Rich and velvety, suitable for vegans, reduced in fat, and gluten free!
By the time your spouse asks that pinto beans be a regular part of taco night at home, you know you’ve hit the jackpot with your recipe.
Recipe for easy pinto beans, please!
In addition to being extremely easy to make, this rich and velvety side dish is also suitable for vegetarians and vegans, low in fat, and gluten free. If you’re looking for a new favorite #girldinner dish, go no further than Creamy Pinto Beans. They go wonderfully with Tex-Mex or even just rice and toppings.
Recipe for Simple Pinto Beans
I like to refer to these beans as “un-fried refried beans” since they have the same creamy texture as refried beans but are made without lard or extra fat. You also don’t need to soak the beans or plan ahead for this dish. Just one of the several reasons why this pinto beans recipe that you can make on the stovetop is sure to be a hit with you!
No brainer. While it’s true that soaking and cooking dried beans is a breeze, I find that opening a can of pinto beans is both quicker and cheaper.
No gluten. You won’t find any gluten in any of these beans, including the rice that goes great with these creamy pinto beans.
Good for you. Beans are great since they are low in fat and cholesterol and packed with protein and soluble fiber.
No cost. For every taco recipe that includes my three children, I am required to cook two pounds of ground beef. Thanks to this recipe for hearty pinto beans, I was able to prepare only 1 pound of ground beef.
Absolutely mouthwatering. These beans are quite delicious, in case you needed convincing. You won’t believe how this tasty side dish comes together with just a few common ingredients.
Things Required
Not only are these pinto beans simple to make, but they also just call for a few common kitchen items. The following items are required:
- Canned pinto beans: these medium-sized beans have a moderate flavor and a creamy, meaty texture, plus they’re canned. In particular, I like the gluten-free Bush’s Pinto Beans, but canned pinto beans in general are healthy, easy, and cheap. Half of the beans are pureed to thicken the sauce, and the other half are left whole to add texture.
- Aromatics: Garlic, jalapenos, and minced onion create a warm, irresistible flavor.
- To sauté the garlic, jalapeo, and onion, use extra virgin olive oil.
- The beans are spiced with cumin, smoked paprika, salt, and pepper to create a smoky, comforting flavor.
- Optional hot sauce: I like it since it gives it a nice tang and, of course, heat. The gluten-free spicy sauce made by Lola is delicious. A little fresh lime juice will do the trick if you’re looking to up the tang without the heat.
- For the creamy beans to thicken, you might need to add a little water, vegetable broth, or chicken stock while they’re cooking. I will elaborate on this later!
An Easy Recipe for Creamy Pinto Beans
When it comes to serving these beans, the possibilities are endless. The versatility of these ingredients makes them a great complement to a wide variety of dishes, including tacos, chicken fajitas, cheese enchiladas, chicken enchiladas, homemade burrito bowls, shredded beef enchiladas, and many more. When heated, they are smooth and creamy, and once cooled, they can be spread.
Make use of the velvety pinto beans by making:
- Bowls of Beans and Rice: Top with shredded cheese, pickled jalapenos, salsa, and cooked white rice or cilantro lime rice with creamy pinto beans. To increase the protein content, try grilling some steak or chicken.
Serve warm beans with sour cream, chopped raw jalapenos, pico de gallo, and tortilla chips for a bean dip. - For a Mexican-style pizza, use a gluten-free pizza dough, top it with shredded Mexican-blend cheese, and bake it instead of pizza sauce. Spread the pinto beans on top. Slice and serve after topping with fresh ingredients.
- Top tortilla chips with Crock Pot Salsa Chicken and beans, then top with shredded Mexican mix cheese. Broil to melt the cheese and make loaded nachos. Before serving, garnish with fresh toppings, salsa, guacamole, sour cream, and pickled jalapenos.
- Make tostadas by layering crisped corn tortillas with pinto beans and shredded salsa chicken, then top with ranchero sauce and chicken.
- To make bean and cheese enchiladas, take corn tortillas and stuff them with a couple tablespoons of creamy pinto beans and shredded Mexican mix cheese. Roll them up and spread them in a casserole dish. Bake after topping with red enchilada sauce you made at home.
Advice on Cooking Simple Pinto Beans
Even if I have some thoughts on the canned beans to think about before you cook them, this is a very simple meal.
Himalayan salt. The amount of sodium in canned beans might differ greatly from one brand to another. A brand I used to test this recipe had 140 milligrams of salt per serving, while another brand had 470 milligrams. However, after you’ve tasted the finished dish, wait to add salt.
Stream form. The amount of liquid contained into canned beans can vary, much like the sodium content. If you prefer a thinner consistency for your creamy pinto beans, you can dilute them with water, chicken or vegetable broth, or combine one can of beans with the liquid inside.
Okay, then, let’s get down to business and spill the beans!
The first step is: First, get the pinto beans ready.
To make the pinto beans, drain and rinse one can and pour the contents into a blender. Process until the mixture is smooth and creamy. Remove the pinto beans from one can and rinse them in a separate sieve. Set aside both of these steps.
The second step is to sauté the aromatics
Toss in some minced onions and fresh jalapeo with some extra virgin olive oil in a small pan set over medium heat. Add fresh garlic cloves, either crushed or minced, and sauté for another minute or two until fragrant, after which the vegetables should be cooked for about seven to eight minutes.
One thing to keep in mind is that jalapenos tend to be milder when they are larger. To make pinto beans with more heat, slice small jalapenos but keep the seeds and ribs on.
Third, incorporate the beans and spices
Blend the beans and drain them. Then add the smoked paprika, cumin, black pepper, and any chili powder you may have on hand to the sautéed aromatics. If you’d prefer it spicy, now is the time to add a dash or two of sauce.
Heat the creamy pinto beans for about four to five minutes, stirring occasionally, until heated through. If the beans get too thick, add a splash of water, vegetable broth, or chicken stock. The beans are prepared and ready to rock when they are heated.
Cooling the beans makes them spreadable, so you can use them in bean and cheese enchiladas or make a Mexican-style pizza sauce.
Pinto Bean Storage Instructions
Refrigerate any extra Creamy Pinto Beans for at least three to five days before heating in the microwave. Serve warm or cold with tortilla chips (a must-try!).
Additionally, these beans keep well in the freezer. Place cooled leftovers in a freezer-safe bag and freeze until solid. Put it in a dish of hot water or let it thaw in the fridge for at least one night.
This recipe for creamy pinto beans is simple and wonderful; I hope you enjoy them anyway you choose to serve them. Have fun!
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