Pinto Beans

Canned beans are one of chef Peter Dale’s favorite ingredients. He says that they’re “super cheap, a great source of protein, and they’re ready when you are. Sometimes at home I’ll cook canned pinto beans with butternut squash, poblano peppers and cumin for a spicy chili.” Adding pinto beans to chili is a great way to bulk up the dish, or you can use beans instead of meat for a hearty vegetarian meal. These beans are also great on nachos, as a side dish for a steak supper or added to a spicy avocado salad—no cooking required for this dish. Get these recipes and more from F&W’s guide to pinto beans.

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Clay-Pot Red Chile Beans

The alkaline nature of a micaceous clay pot, essential for this recipe, balances the acid in the spicy, earthy red chile sauce and makes for a sweeter pot of beans. Any leftover red chile sauce is delicious as a marinade for pork or beef or spooned over fried eggs.

Hearty Mexican Cranberry Beans


A crunchy, herbal topping of diced raw onions, tomato, jalapeño and tons of cilantro punches up Lorena Herrera’s no-soak, creamy pot o’ beans. Slideshow: More Bean Recipes

Flautas

Learn how to make crispy flautas with a bean and cheese filling at Food & Wine. Slideshow: More Mexican Recipes

Pinto Bean Recipes

Adding pinto beans to chili is a great way to bulk up the dish, or you can use beans instead of meat for a hearty vegetarian meal. These beans are also great on nachos, as a side dish for a steak supper or added to a spicy chili. Here, 5 of our best recipes featuring pinto beans.