Mexican Pinto Beans

Simple, yet VERY tasty! Try it!


– 1 tbsp. olive oil – 1 small onion, diced – 1 large jalapeno pepper, insides removed and diced – 1 large plum tomato, diced – 2 medium garlic cloves, minced – ½ tsp. oregano – ½ tsp. cumin – ½ tsp. paprika – ½ tsp. sea salt or to taste – 28 oz. (2 cans) pinto beans, canned or home-cooked and liquid drained – 1 cup veggie broth – 1 tbsp. lime juice – ⅛ cup chopped cilantro, to garnish

In a large skillet or a medium-sized pot, saute the onions and jalapeno peppers in olive oil over medium heat for about 5 minutes.

Now add the garlic, tomatoes, cumin, oregano, paprika, and salt. Cook everything for another 3-4 minutes.

Then, add the pinto beans and veggie broth. Cover the pot with a lid, bring it to a boil, reduce the heat to low, and simmer the beans for about 20 minutes.

Once the beans are done cooking, smash some of them down with a spoon. This will add a creamy consistency to the remaining veggie broth. (You might need to add some extra broth).

Finally, add the lime juice and stir well. Serve garnished with fresh cilantro.


For printable recipe and detailed instructions, please, visit Cooktoria