Plain canned beans can be bland and uninteresting, but it only takes a few minutes to turn them into something special. These Easy Seasoned Pinto Beans are a simple, flavorful side dish for tacos, enchiladas, or any Mexican-inspired meal.
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Beans on the side are a regular thing in this house. Whether it’s with my Easy Chicken Enchiladas, spooned into a Chipotle Burrito Bowl, or tucked into Shredded Beef Tacos, beans are a must. Add a scoop of Restaurant Style Mexican Rice and my life is complete.
If you’ve ever warmed up canned pinto beans on the stove for a simple side dish, you know they’re pretty bland on their own. This Easy Seasoned Pinto Beans recipe takes about 15 minutes to make and turns canned beans into a side dish that everyone will love.
Ingredient Notes
- Pinto beans: Canned pinto beans keep this recipe quick and easy. Be sure to rinse and drain them well to remove excess sodium and improve flavor.
- Oil: Use a good-quality olive oil for sautéing the onion and building flavor from the start.
- Aromatics: Finely chopped onion minced fresh garlic soften quickly to add nice flavor to the beans.
- Dried spices: These two spices add subtle warmth and an earthy note without overpowering.
- Water: A small amount of water adds moisture and creates a light, saucy consistency.
- Cilantro: Stirred in at the end, cilantro adds a fresh finish. Feel free to leave it out if you’re not a fan.
How to Make Easy Seasoned Pinto Beans
This is a quick overview of how to make this recipe. You’ll find detailed instructions in the recipe card at the end of this post.
- In a skillet or saucepan, sauté the onion in olive oil until softened
- Add the garlic and seasonings and cook briefly until fragrant.
- Stir in the pinto beans and water.
- Simmer until the beans are heated through, tender and lightly saucy. Sprinkle with fresh cilantro, if you’d like, and serve.
Valerie’s Tips
- Use vegetable broth or chicken broth instead of water, or add a small amount of Better Than Bouillon base along with the water, to amp up the flavor even more.
- This recipe works just as well with canned black beans. Simply substitute them 1:1 for the pinto beans.
- Add a pinch of chili powder or smoked paprika for a subtle smoky note.
- Want a little heat? Add some crushed red pepper flakes with the other seasonings.
Storage Tips
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat: Warm gently on the stovetop or in the microwave, adding a splash of water if needed
Looking for more? Browse my collection of 45+ Bean Recipes for Everyday Meals.
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Ingredients
- 1 tablespoon olive oil
- ¼ cup yellow onion, finely chopped
- 1 clove garlic, minced
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon salt, or to taste
- ⅛ teaspoon freshly ground black pepper
- 2 15-ounce cans pinto beans, rinsed and drained
- ⅓ cup water, see notes below
- 2 teaspoons fresh cilantro, chopped, or to taste
Instructions
- Heat the olive oil in a medium skillet or saucepan over MEDIUM heat. Add the onion and sauté for 2 to 3 minutes, until softened.
- Reduce the heat to LOW. Add the garlic, cumin, oregano, salt, and pepper and cook, stirring constantly, for about 30 seconds, until fragrant.
- Add the pinto beans and the water. Stir to combine. Increase the heat as needed to bring the liquid to a gentle simmer, then reduce the heat to LOW and cook for about 5 minutes, stirring occasionally, until the beans are heated through and slightly saucy.
- Remove from the heat and stir in the cilantro just before serving.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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SOO delicious! I’m not a bean lover but needed to make a Mexican inspired bean dish to bring to an event. I had no idea pinto beans could taste so amazing! All the flavors, all the feels…Yum. Perfect.