1 cup dried Pinto Beans
4 cups Water

2 tbsp Olive Oil
1 tsp Garlic, minced
1/2 small Onion, finely diced
2 Jalapeño Chile Peppers, seeded and finely diced

4 cups Water
2 tbsp Tomato Paste
1 tbsp Sugar
1 1/2 tsp Kosher Salt
2 tsp ground Cumin

1/8 cup Fresh Cilantro, chopped


• Rinse dried Pinto Beans with water. Soak in 4 cups of water for 4 hours.

• In medium sized pot, heat Olive Oil over medium heat for 2 minutes.

• Add Garlic, Onion and Jalapeño Chile Peppers. Sauté for 4 minutes or until onions are translucent.

• Add Water, Tomato Paste, Sugar, Salt and Cumin. Stir Well.

• Reduce heat, cover with lid and simmer for 1 1/2 hours.

• Remove lid and continue cooking for an additional 1/2 hour or until most of the liquid has been absorbed and the beans are tender.

• Remove from heat and toss in Cilantro.

• Serve warm.

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Mexican Chili Beans(Click Image To View Detail)

Category: Side Dishes

Servings: 3-4

Misfit Level: Advanced

Notes From Betty:

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