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Home / Vegetarian

Garlic Jalapeño Pinto Beans

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I was a little dubious when my sister told me she was making these pinto beans to share with you all. But oh my goodness, I literally could not stop eating these! They're so delicious and it was only 5 minutes of hands-on time. PLUS, only about $3 for a side dish that feeds 6 people. Total WIN! Makes a great vegetarian side dish!

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Jalapeno Garlic Pinto Beans - Amazing side dish for any Mexican meal

How to Make Pinto Beans with Restaurant Quality Texture and Taste

The secret to creating beans that taste like they're from a restaurant is a long simmering time. This softens the beans and brings out all the flavor as well as marries the flavor from the add-ins into the beans. Giving them a little "smush" after simmering creates that great restaurant style texture.

Make these beans as spicy or mild as you want

We used 2 tablespoons diced jalapeños with the seeds removed. This created just the right amount of heat for us. No burning tongue, just a great bit of heat. If you like things extra spicy, add another tablespoon. But if you're a lightweight and you don't want much spice, reduce down to 1 tablespoon.

Jalapeno Garlic Pinto Beans - Amazing side dish for any Mexican meal

Health Benefits of Pinto Beans

Beans are a great source of protein. So if you're a vegetarian or vegan, this recipe is a great side dish to get your protein. It is a complete protein if you combine these with rice, like my Cilantro Lime Coconut Rice. Beans also contain folate, zinc, iron, magnesium and fiber. So many awesome benefits! If you want to read more about the health benefits of beans, check out this article.

Jalapeno Garlic Pinto Beans - Amazing side dish for any Mexican meal

So many ways to use Jalapeño Pinto Beans

There are so many delicious ways to use these pinto beans. Here are a few of our favorites:

Simple Nachos with Pulled Pork

Carnitas Burrito

Baked Taquitos — perfect way to use up leftovers

Other recipes that go great with beans

Cilantro Lime Rice

Monterey Jack Queso

Fresh Homemade Tortillas

Healthy Chicken and Rice Bake with Salsa Verde

Pico de Gallo Salsa

Sweet Potato Enchiladas

Double Decker Tacos

How to store jalapeño pinto beans

Place leftover beans in a tightly covered container. These will stay fresh in the refrigerator for up to 7 days.

To reheat beans, simply add a few drops of water and then microwave on 70% power at 30 second intervals, stirring between each heating to ensure evenly warming the beans.

Jalapeno Garlic Pinto Beans - Amazing side dish for any Mexican meal

Garlic Jalapeño Pinto Beans

Plus up your sides this summer with this easy and delicious recipe!
4.75 from 4 votes
Print Pin Rate
Course: Side Dish
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 6 servings
Calories: 5kcal
Cost: $3

Ingredients

  • 2 16 oz can pinto beans drain one can and leave the second in its juices
  • 4 large garlic cloves minced
  • 2 tablespoon jalepeños roughly chopped (add more to increase heat)

Instructions

  • Sauté garlic and jalapeños in a medium sauce pan over low heat for 4 minutes or slightly browned
  • Add pinto beans and put lid on the pot
  • Let simmer on low for 20-60 minutes (The longer they simmer the softer they will be, however you will get the desired flavor in 20 minutes if you're in a rush)
  • Mash slightly and serve

Nutrition

Calories: 5kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.03g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.002g | Sodium: 1mg | Potassium: 21mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 54IU | Vitamin C: 7mg | Calcium: 4mg | Iron: 0.1mg
Jalapeno Garlic Pinto Beans - Amazing side dish for any Mexican meal. #beans #jalapeño #sidedish

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Rachel and Amy

 

Here at The Oven Light, we are always looking for ways to cut cooking time in half (or more!). We use shortcuts that don’t sacrifice flavor, we’re just getting smarter with our time. You won’t find “dump” meals here, but rather an approach to cooking that is mindful and intentional with time AND taste. 

— Amy and Rachel

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