Pinto Beans: Mexican Chili, Refried and Broth Recipes


Pinto beans are economical, full of fiber and protein, and low-fat. Pick up a bag of dried pinto beans for these great recipes. You can substitute any red or pink bean, but the pinto bean is a classic.

Make sure to get the largest bag of dried beans you can. They're easy to cook, and much cheaper than the canned variety. If you're too busy to cook during the week, make a large pot of beans on the weekend, then heat and eat them during the week.

Step One: Cooking the Beans

Dump 2 cups of beans in a pot and fill with water. Boil for 2 minutes, then cover with the lid and turn off the heat. Let the beans steam for an hour. This will soften them up without the hassle of soaking overnight. After an hour, bring them back to a boil and simmer until tender (1.5-2 hours.) Do not add salt until the beans are done cooking. The salt will keep the beans from softening.

At this point, you can use the beans in your favorite recipe or just stick them in the refrigerator (still in the broth) and use them later in the week. Keep the broth - it prevents the beans from drying out and makes a lovely soup base.

Recipe One: Refried Beans

Refried beans aren't fried two times, but rather "fried well."

Materials: cooked beans, a heavy pan, oil, potato masher or fork, salt and pepper

Heat up your heavy pan (cast iron works wonderfully for this) then add enough oil to lightly cover the bottom. Add a couple of big spoonfuls of beans to the pan. Mash with your masher or fork, and add salt and pepper to taste. When the beans are creamy and hot, either push them to the side of the pan or transfer to a bowl (depends on how large your pan is.) Cook all the beans in this manner.

Serve with salsa, tortillas or chips. Top with lettuce, tomatoes, cheese, sour cream, or guacamole.

Recipe Two: Thrifty Chili

Chili has to be one of the most perfect thrifty meals around: economical, nutritious, and even better when served the next day.

Chili Spice Mix:

  • 2 1/2 t. comino (cumin)
  • 1 t. paprika
  • 3 1/2 t. dried garlic
  • 1/2 t. onion powder
    • The copyright of the article Pinto Beans: Mexican Chili, Refried and Broth Recipes in Country Cooking is owned by Shawn Price. Permission to republish Pinto Beans: Mexican Chili, Refried and Broth Recipes in print or online must be granted by the author in writing.

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