Seasoned Pinto Beans ~

Easy recipe for dressing up canned beans with a savory blend of herbs and spices.

Serve these flavorful beans with Chorizo Burgers or Mexican Grilled Tofu.

Table of Contents

Best Pinto Beans

Transforming a simple can of pinto beans into a mouthwatering side dish is easier than you might think. With just a few pantry staples, some aromatic spices, and a few minutes on the stove top, you can elevate a can of beans into a delicious side dish that pairs beautifully with a variety of meals.

These hearty pinto beans are a great addition to a burrito bowl or taco salad. I also like to serve them over rice with a side of tortilla chips and Homemade Guacamole for a simple comfort dish.

What Does it Taste Like?

These stovetop pinto beans offer a satisfying blend of rich, savory flavors without the intense heat of chili powder so often found in similar recipes. A perfect blend of spices and herbs – cumin, oregano, thyme, and smoked paprika – creates a warm, earthy taste with a hint of smokiness, balanced by the subtle sweetness of sautéed onions and the aromatic punch of garlic.

The absence of chili powder allows the natural flavors of the beans and spices to shine through, making the dish accessible to those who prefer a less fiery, yet still deeply flavorful, pinto bean recipe. This also makes it versatile for pairing with various main courses as a simple side dish without overwhelming other flavors on the plate.

Ingredients for Seasoned Pinto Beans

You will need the following:

2 (15-ounce) cans pinto beans, rinsed and drained
1 tablespoon olive oil
1/4 cup yellow onion, chopped
1 teaspoon garlic, minced
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2/3 cup water
1 tablespoon cilantro, chopped

Ingredient Notes

Canned Pinto Beans: Rinsing and draining the beans helps remove excess sodium and any canning liquid that could affect the flavor and texture of the dish.
Olive Oil: Adds a rich, smooth base for sautéing the onions and garlic, which builds the flavor from the start.
Yellow Onion: Adds a subtle sweetness and depth to the beans. You can also use red onion for a slightly different flavor profile.
Garlic: Provides a robust, aromatic foundation that complements the other spices perfectly. 1/4 teaspoon garlic powder can be substituted for fresh garlic.
Cumin, Oregano, Thyme: These savory seasonings work together to give the beans a warm, earthy flavor.
Smoked Paprika: Adds a smoky depth without overpowering the dish. It also adds the smokiness that generally comes from ham hocks in a traditional Southern pinto beans recipe. Regular paprika doesn’t provide the same flavor and is not recommended as a substitute.
Salt and Black Pepper: Essential for balancing and enhancing the overall taste.
Water: Adds moisture to the beans, but you can also use vegetable broth for extra depth of flavor.
Cilantro: Fresh cilantro added at the end gives a bright, herbaceous contrast to the rich, spiced beans.

How to Make Seasoned Pinto Beans

Prepare the Pan: Set a medium saucepan over medium-high heat and add the olive oil. Once the oil is hot, add the chopped onion and cook for 2 minutes or until the onion is slightly softened.
Add Aromatics: Stir in the minced garlic, ground cumin, dried oregano, dried thyme, smoked paprika, salt, and ground black pepper. Cook for an additional 30 seconds, allowing the spices to bloom and become fragrant.
Combine Ingredients: Add the drained pinto beans and 2/3 cup of water to the pan. Stir to combine and bring the mixture to a simmer.
Simmer and Serve: Reduce the heat to low and let the beans cook for about 15 minutes, stirring occasionally, until they are heated through and have absorbed the flavors. Adjust seasoning to taste, sprinkle with chopped cilantro, and serve hot.

FAQ

Can I use dry pinto beans instead of canned? Yes, you can use dried pinto beans. However, you will need to soak them overnight and cook them until they are tender before proceeding with the cooking process (that’s written for pre-cooked beans) in this recipe. Alternatively, you can use a quick soak method: bring the beans to a boil in a large pot of water, boil for 2 minutes, then remove from heat and let them soak for 1 hour. Drain and rinse the soaked beans, then cook them until tender.
Can I use another type of beans? Yes, you can use other types of beans, such as black beans, kidney beans, or navy beans. Keep in mind that different beans may have slightly different textures and flavors, but the pinto bean seasoning recipe will work well with most varieties.
Can I make this recipe ahead of time? Absolutely! These beans can be made in advance and stored in an airtight container in the refrigerator. Simply reheat gently on the stove before serving.
How can I make these into refried beans? To make refried beans, follow the recipe as directed until the beans are cooked. Then, use a potato masher or the back of a spoon to mash the beans to your desired consistency. If the beans are too thick, you can add a bit more water to reach the desired texture. Cook the mashed beans over low heat for an additional 5-10 minutes, stirring frequently, until they are smooth and creamy.

Storage

Store any leftover seasoned pinto beans in an airtight container in the refrigerator. To reheat the next day, place the beans in a saucepan over medium heat, adding a splash of water if needed to prevent them from drying out. Heat until warmed through, and enjoy your delicious beans again.

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