Last Updated on July 25, 2025 by Casia Valdés
When you think of simple, soul-warming comfort food, few dishes satisfy quite like a Delicious Pot of Pinto Beans to Eat with My Tortillas. These tender, flavorful beans, slow-simmered with savory bacon and aromatic vegetables, are more than just a side dish—they’re the heart of countless traditional Mexican meals.
Whether served in a bowl, spooned onto warm flour tortillas, or paired with rice and grilled meats, these pinto beans are a celebration of humble ingredients coming together in the most delicious way.
Table of Contents
Why You’ll Love This Recipe
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Minimal ingredients yet packed with rich, savory flavor.
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Flexible—perfect as a main dish or a hearty side.
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Authentic taste from slow-cooked beans with optional bacon and fresh veggies.
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Budget-friendly and ideal for feeding a crowd or meal prepping.
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Great year-round, from winter comfort to summer cookouts.
Ingredients You’ll Need
This recipe serves 6 people generously:
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1 lb. dry pinto beans, rinsed and sorted
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1 tbsp salt, more to taste
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6 cups water
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Optional Add-Ins:
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Chopped bacon (plus rendered grease for added flavor)
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Diced onion
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Roma tomatoes, chopped
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Jalapeños, chopped
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Chopped cilantro for garnish
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How to Make a Delicious Pot of Pinto Beans
Step 1: Soak the Beans
Start by washing and soaking the beans in water for at least 1 hour. If you’re planning ahead, you can soak them overnight for quicker cooking the next day. Soaking helps soften the beans and reduces cooking time.
Step 2: Boil the Beans
Drain the soaking water and place the beans in a large pot. Add 6 cups of fresh water and 1 tablespoon of salt. Bring to a boil over medium heat. Once boiling, reduce heat to low and simmer gently for 2–3 hours, or until the beans are tender.
Pro Tip: Check the water level occasionally and add more if needed to keep the beans submerged.
Step 3: Cook the Bacon and Veggies (Optional)
While the beans simmer, prepare the flavor base. In a skillet over medium heat, cook chopped bacon until it begins to brown. Add diced onions, roma tomatoes, and chopped jalapeños to the skillet. Sauté everything together until soft and aromatic—about 5–7 minutes.
If you’re skipping bacon, just use a tablespoon of oil and cook the vegetables until tender.
Step 4: Combine and Simmer
Add the cooked bacon, veggies, and any reserved bacon grease to the pot of beans. Stir well and continue simmering for another 15–20 minutes, allowing all the flavors to meld.
Taste and adjust the salt if needed.
Step 5: Serve and Enjoy
Ladle the pinto beans into bowls and garnish with chopped cilantro. Serve hot with warm tortillas on the side—either as a dip, a wrap filling, or just to scoop up every last drop of bean broth.
Tips for the Best Pinto Beans
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Use quality beans: Freshly purchased beans cook more evenly than older ones.
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Soak longer: Overnight soaking makes the beans softer and easier to digest.
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Flavor up: Add smoked paprika, cumin, or bay leaves for extra depth.
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No bacon? No problem: Try using ham hocks, chorizo, or keep it vegetarian.
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Want creamier beans? Mash some of the cooked beans in the pot to thicken the broth.
Serving Ideas
These pinto beans are extremely versatile. Here are a few ways to enjoy them:
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Classic bowl with tortillas: Just beans, garnished with cilantro, maybe a squeeze of lime.
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Side dish: Serve alongside grilled meats, enchiladas, or tacos.
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Tostadas or burritos: Spread mashed beans over crisp tortillas or wrap them up.
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Rice and beans: Pair with Mexican rice for a nutritious meal.
Make-Ahead and Storage Tips
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Make ahead: These beans taste even better the next day. Prepare a day in advance for deeper flavor.
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Storage: Store in an airtight container in the fridge for up to 5 days.
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Freezing: Freeze in portions with their broth for up to 3 months. Thaw and reheat gently.
Final Thoughts
There’s something incredibly comforting about cooking a pot of beans from scratch—the slow simmer, the earthy aroma, and the simplicity of it all. This Delicious Pot of Pinto Beans to Eat with My Tortillas is more than a recipe; it’s a reminder of home-cooked traditions, shared meals, and heartwarming flavors. Whether enjoyed on its own or paired with your favorite dishes, it’s a staple you’ll keep coming back to.
Delicious Pot of Pinto Beans to eat with My Tortillas
Ingredients
Method
- Start by washing and soaking the beans in water for at least 1 hour. If you’re planning ahead, you can soak them overnight for quicker cooking the next day. Soaking helps soften the beans and reduces cooking time.
- Drain the soaking water and place the beans in a large pot. Add 6 cups of fresh water and 1 tablespoon of salt. Bring to a boil over medium heat. Once boiling, reduce heat to low and simmer gently for 2–3 hours, or until the beans are tender.
- While the beans simmer, prepare the flavor base. In a skillet over medium heat, cook chopped bacon until it begins to brown. Add diced onions, roma tomatoes, and chopped jalapeños to the skillet. Sauté everything together until soft and aromatic—about 5–7 minutes.
- If you're skipping bacon, just use a tablespoon of oil and cook the vegetables until tender.
- Add the cooked bacon, veggies, and any reserved bacon grease to the pot of beans. Stir well and continue simmering for another 15–20 minutes, allowing all the flavors to meld.
- Taste and adjust the salt if needed.
- Ladle the pinto beans into bowls and garnish with chopped cilantro. Serve hot with warm tortillas on the side—either as a dip, a wrap filling, or just to scoop up every last drop of bean broth.
