How to Make Evana's Pinto Beans - A Step-by-Step Guide

Evana's Pinto Beans is a delightful and flavorful dish that has been passed down through generations in my family. This recipe holds a special place in my heart as it was taught to me by my grandmother, who learned it from her mother, and so on. This traditional recipe is a staple in many Mexican households, and it is a dish that brings comfort and warmth to anyone who enjoys it.

These pinto beans are slow-cooked to perfection, allowing all the delicious flavors to meld together and c...

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Ingredients

  • 2 pounds dried pinto beans
  • 8 cloves garlic, crushed
  • ¾ teaspoon salt
  • ¼ cup vegetable oil
  • 2 large ripe tomatoes, diced
  • 1 large yellow onion, diced
  • 2 bunches cilantro, chopped

Information

  • Prep Time: 20 mins
  • Cook Time: 3 hrs 5 mins
  • Additional Time: 8 hrs
  • Total Time: 11 hrs 25 mins
  • Servings: 12
  • Yield: 12 servings

  • Pick over beans and wash in cold water 4 times. Place beans into a large pot, pour in enough fresh water to cover by 2 inches, and soak overnight.
  • Bring beans and soaking water to a boil; stir in garlic and salt. Reduce heat to low and simmer beans until they begin to soften, 2 to 3 hours, stirring often. If beans start to dry out, add more boiling water.
  • Heat vegetable oil in a large skillet over medium heat; cook and stir tomatoes and onion in the hot oil until onion becomes translucent, about 5 minutes. Stir cilantro, 5 to 6 large spoonfuls of beans, and cooking liquid into tomato mixture. Mash beans and stir tomato mixture back into simmering beans. Continue simmering until flavors are blended, about 1 hour more.
  • Nutrition

    305 cal.

    • Total Fat: 6g
    • Saturated Fat: 1g
    • Sodium: 566mg
    • Total Carbohydrate: 49g
    • Dietary Fiber: 17g
    • Total Sugars: 2g
    • Protein: 16g
    • Vitamin C: 9mg
    • Calcium: 96mg
    • Iron: 4mg
    • Potassium: 906mg