How to make one pot beans. This Mexican Pinto Beans recipe is slow cooked with Mexican spices and vegetables! Vegetarian option, healthy, and gluten free! An easy to follow one pot recipe.
Ahh yes, it’s BEAN a long time since I posted a beans recipes. LOL! Regardless less of my corny jokes, this Mexican Style One Pot Beans just had to happen. Note –> This is a recipe adapted from an old family recipe as well as homestyle Mexican style cooking tips that my sister in law shared with me.
Now, let the bean talk continue…
all about the bean! Mexican pinto Beans
Beans Beans, the magical fruit, the more you eat them the more you …. *Blush* I kid, I kid. I grew up with 3 brothers and I shared a bathroom with them. Bean *toot* jokes were pretty much the norm. Anyway, Um, let’s not go there. Instead, I want to chat about HOMESTYLE MEXICAN BEANS. As in Mexican PINTO BEANS! As in the real deal, soaked, slow cooked, flavorful, make in BULK kind. Don’t mind my run on sentences. Just go with it, ok?
You see, there are 3 reasons why I’ve ALWAYS wanted to make Homestyle Mexican Beans. Shall I share? I think you’ll probably relate to the reasons.
How to cook Pinto Beans on the stove
First, I wanted to dive into the culture. I mean, there’s nothing wrong with busting out the crock pot and cooking Mexican Style One Beans while you be Superwoman. No shame at it, in fact, it’s BRILLIANT! 9 out of 10 times I will probably use my crock pot. That being said, what if someone doesn’t have a crock pot? What if we are traveling and I want to make a batch with just a pot and a stove? Haha, I know I am taking it way to far. But I remember my mom soaking white beans then slow cooking them on the stove for her famous white bean chili. It was so cozy and the taste was magical. So much different than canned bean version. Sadly, connivence doesn’t win in slow cooking beans on the stove, but TASTE sure does! It’s all about the cooking process and the Mexican spices with these one pot beans. Don’t you think?
Second, I have a love hate with pinto beans. I LOVE THEM. They are a bit higher in raffinose (a difficult to digest sugar) than other beans so harder to digest (for me at least). BUT….. I gotta solution for ya. When you soak pinto beans longer, then slow cook them, the phytates will begin to break down, making them EASIER to digest. Easier to digest means the less magical fruit you’ll produce. Hehe, you get my point, right? Actually it means more nutrients you are able to absorb. WOO!
And lastly, I wanted to make a big batch of Mexican Style One Pot Beans for the Kiwi (my husband). His favorite type of food is Mexican and he grew up eating beans on toast. I thought.. hmm… maybe I should be a thoughtful wife and make him with best of both worlds. MEXICAN BEANS on TOAST. Recipe to come!
Want more Southwest style bean recipes to try? Check out these Easy Southwest Black Beans from Vegetarian Mama! Love that spice! I also can’t wait to try making beans in my new instant pot! Allergy Free Alaska has a great recipe for instant pot refried beans!Print
In all seriousness, learning the “homestyle” way to make Mexican One Pot Beans got me out of my comfort zone. In fact, I made them twice already. As a “snappy” home chef, I sometimes forget to slow things down and ENJOY cooking from scratch. Savor the process, the slow cooking, so we can nourish our bodies. So we can celebrate culture. So we can REST and DIGEST. Gah, I so need to take my own advice more.
Have you ever made beans from scratch?
Does your family have a certain of cooking them? So many variations! Do you tell. Pretty please?