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Easy Versatile Pinto Beans

Pinto beans are a nutritious and simple protein. They are super easy to make and can be used in many ways!
Prep Time4 hrs
Cook Time4 hrs
Total Time8 hrs
Course: Main Course
Cuisine: Mexican
Keyword: bean soup, healthy mexican, pinto beans, taco salad
Servings: 12 1/2 cup
Cost: $3.25


  • Large Dutch Oven


  • 1 pound dry pinto beans preferably organic
  • 4 cups Filtered water
  • 1-2 teaspoons Tajin Mexican seasoning with lime https://amzn.to/2yzXHeX
  • 1 teaspoon dried oregano or 1 Tablespoon fresh oregano
  • 1 teaspoon Himlayan pink salt (to taste)
  • Optional: veggies onion, garlic, carrot, celery, colored peppers, poblano peppers, jalapeno peppers


Soak Beans - this will take you about 10 minutes

  • Rinse beans in a colander, pick out any rocks (yes there may be rockwash them good sometimes there are dirt clumps...this is real food :0)
    My favorite red porcelain covered cast iron pot
  • Cover rinsed beans with fresh water and soak overnight.
  • You want to have the water about 4 inches or so above the beans, so you need a big pot. I used my 5-quart Dutch oven.

Cook Beans 2-4 hours approximately

  • Rinse beans again and cover with water, with about 2-4 inches over top of beans.
  • Add Tajin or any chili type seasoning you enjoy.
  • Add dried or fresh oregano.
  • You can add any veggies you like in the last hour of cooking.
  • Cook beans on stove top at medium or in the oven at 350.
    Cooked Pinto Beans
  • Cooking time depends on how long you soaked your beans and how high your elevation is. We live in Tennessee and it took about 3 hours to cook the beans.
  • Watch the beans to be sure they don't boil over or run out of water. The beans are ready when you can smash with a fork.
  • I used a potato masher to smash some of the beans up and make the broth a little thicker.


You can freeze this bean mixture. Just put in a freezer bag, pat out the air and seal, freeze flat and then store in a used spinach box in your freezer. Be sure to mark what is in the package and the date.