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…
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.
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 Super Woman. 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!
In the meantime, try using Mexican beans on my polenta bake or gluten free burrito bake. You won’t be disappointed.
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!
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Mexican Style One Pot Beans
- Total Time: 8 hours
- Yield: 10 servings 1x
Description
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.
Ingredients
- 16 oz pintos (soaked in water overnight or 6–9 hours)
- Purified water
- 2 tsp minced garlic
- ½ c chopped white onion
- 3 –4 teaspoon Cumin
- 3–4 teaspoon chili powder
- Water or gluten free Broth To cover beans
- 1 or 2 chopped/sliced jalapeno (Feel free to add more peppers to make spicier)
- ½ tsp sea salt/pepper each
- Finely Chopped Cilantro (2 tbsp)
- Optional Pork or ham bones to place in pot while stewing (Disregard if you want vegetarian option)
- Optional diced tomatoes ( ⅔ to ¾ cup fire roasted diced tomatoes work great).
- More Cilantro to garnish
Instructions
- Clean and rinse your beans. Place in large stewing pot. Cover with clean water and soak for 6 to 9 hrs. Don’t soak longer than 12 or your beans might split. See notes for storing beans before cooking.
- After you’ve soaked your beans, drain the water and return beans to the pot.
- Mix in your garlic, ham bones (if you using them), onion, cumin, chili, and black pepper. If you want to add tomato, do so here. I opted not to for this recipe because I didn’t want to add salt to the beans yet.
- Pour vegetable or chicken broth over the beans to cover at least 1 inch. Bring to a boil them simmer uncovered for 90 minutes or until beans are tender. NOTE: Beans expand so much when cooking, you want to check liquid level half way and add a tad more water/broth if needed.
- Once beans are tender, take out your ham bones (if using) and add in your salt, chopped jalapenos, and cilantro.
- Stir and cook on low for 25 -30 more minutes until jalapenos softened and pinto beans are seasoned enough to your liking. You can cook longer if you want softer beans.
- Remove from heat and garnish with cilantro and a pinch or two more chili pepper before serving. (If desired)
Notes
- If you soak your beans, but can’t cook them right away, simply drain them then place covered in the fridge until you are ready to use.
- Salting beans: Do not add salt to beans until they are tender in cooking.
- NUTRITION shown without tomatoes
- Prep Time: 6 hours
- Cook Time: 2 hours
- Category: side dish
- Method: stove top
- Cuisine: American, Mexican
Nutrition
- Serving Size: 1
- Calories: 170
- Sugar: 1.7g
- Sodium: 133.6mg
- Fat: 0.9g
- Saturated Fat: 0.2g
- Carbohydrates: 30.8g
- Fiber: 7.8g
- Protein: 10.2g
- Cholesterol: 0mg
Keywords: one pot beans, gluten free side dish, Mexican beans, vegetarian side dish
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?
[Tweet “A Mexican Style One Pot Beans recipe that’s easy to follow and flavorful! #vegetarian option #glutenfree!.”]
Corny Cotter Signing off on this Mexican Monday!
Cheers!
Hi Lindsay.
I was excited to find you and the recipe for 1 pot Mexican beans. My question is, Will there be a cooking difference if I use a crockpot? Thank you for your help.
★★★★
You might need more broth. I’d try to enough chicken broth into the slow cooker to cover the other ingredients. Cook on High until beans are very tender, 5 to 6 hours. Let me know if it works! Oh and brown the bacon/ham first if it’s not cooked. Make sense? Keep me posted.
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★★★★★
I always do my beans from scratch. And I LOVE Pintos. Must try this. I’m a Mexican junkie… and Vegas really loves it when I toot on her in bed. HAHAHA!
OH that sounds so so good especially as a spread. Loving all your tips here.
Yum!!
Thanks Asha
I like when you slow things down. I also like the magical fruit, or beans. It’s one of Ave’s favorite foods too. This recipe is a winner.
Ave has superb taste! just like her mama!
These sound amazing Lindsay. I’ve only just bought a crop pot this winter and keep forgetting that I have it. So, I’d probably do the stove top version too.
Let me know what you think Debs!
I didn’t grow up with brothers, though I do appreciate your humor. Lol. These beans are awesome. Can’t wait for the toast recipe too!
I don’t think I could live without beans! There is nothing better than a pot of beans simmering on the stove. Such a great side! I’m loving the idea of the beans on toast too – I think you have a winner there!!
There’s just something about that slow simmer on the stove, right?! Definitely try your beans on toast next time Debra! Another delicious way to enjoy!
Anything that can be done in one pot is good with me. We love beans on toast, especially with a runny egg.
Most definitely!
Thanks for the reminder that it’s best to soak the beans and cook them slowly. This recipe is lovely.
You’re welcome Lucy! And thank you!
So interesting about the pinto beans but I love your tips! I love this spread on toast…such a healthy and wholesome dish! xo, Catherine
Yes so good on toast! Thanks Catherine xo
These beans look fantastic! I can already think of a hundred uses for them 🙂
Thanks! That’s great! Would love to hear what you do!
I sure love beans, but they make me gassy- hah! I’ve never soaked my own.. I usually go for the canned version because it’s easy, but would be fun to do the whole soaking thing one day and start from scratch like this recipe!
Soaking them will help with easing digestion for sure!! It reduces the phytates. And slow cooking. Let me know if try them Carrie!
I eat beans almost every day. I was using Beano, but it’s a little price-y. Now I buy a big jar of essential enzymes and take three or four before I eat the beans. Now I rarely have gas, so the enzymes must be doing their thing. I would be afraid to eat beans without taking them!
Soak them twice if you have to or just overnight and discard the soaking water. This helps to cut down on the gas. Phytic acid in vegetables and legumes are actually good for diabetics because it causes the food to digest more slowly. But, it is important to remember that vital minerals bind to phytic acid and are therefore not absorbed into the body. So to avoid this, long soaking and long cooking help prevent this.
Thank you for those tips!
Okay, I made pinto beans this weekend, hubby loves them. Normally I crock pot them in water overnight and season in the morning, they turn out perfect. But this time, I soaked in water (which I NEVER do) before the aforementioned crockpotting and they came out “mushy” as dean said. they did have a somewhat offputting too soft texture . . . . I guess presoak NOT for slow cooker (but that’s not what paula deen said 😉
ya I think certain beans just don’t do well in crock pot. Lentils, yes. Pintos no. White beans… if using for chili. Or just no soak. Haha, lesson learned for me as well.
I just gave my friend a can of pinto beans this weekend cuz I can’t eat them after working in Mexico and eating them everyday. HAHA!
Can you eat properly prepared beans now?