Pinto Beans – Mexican Seasonings Recipe


I’ve got this amazing recipe for Mexican-style pinto beans that I just have to share! I use canned tomatoes with green chiles, bacon, and a good ol’ onion to really kick up the flavor. Trust me, these beans have a delicious, spicy, and hearty taste that’ll have everyone comin’ back for seconds!

But wait, there’s more! This scrumptious dish gets even better with a generous helping of spices and seasonings you probably already have in your pantry: chili powder, garlic powder, ground cumin, and a pinch of salt. It’s seriously flavorful and so easy to whip up!

Gettin’ ready to serve up those Mexican-style pinto beans?

These beans go great with all sorts of Mexican or Tex-Mex dishes, like tacos, burritos, barbacoa, or posole.

Here’s how you store those tasty cooked pinto beans:

Just pop any leftovers into a shallow, airtight container and stash ’em in the fridge for up to four days. When you’re ready to enjoy them again, simply warm them up in the microwave or on the stovetop till they’re heated through. Easy peasy!

Pinto Beans – Mexican Seasonings Recipe

In this simple, one-pot recipe, pinto beans are gently simmered alongside onions, tomatoes, a touch of chili powder, cumin, and a hint of garlic, creating a comforting and delicious dish.
4 from 3 votes
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Course: Dinner
Cuisine: American
Prep Time: 3 days 20 minutes
Cook Time: 4 hours
8 hours
Total Time: 12 hours 20 minutes
Servings: 10


  • 1 pound dried pinto beans rinsed
  • ½ pound bacon sliced into 1/2-inch pieces
  • 4 cups water or as needed
  • 2 10 ounce cans diced tomatoes with green chilies (like RO*TEL®)
  • 1 large yellow onion diced
  • 1 tablespoon chili powder adjustable to taste
  • 1 tablespoon ground cumin adjustable to taste
  • 1 ½ teaspoons garlic powder adjustable to taste
  • ½ bunch fresh cilantro chopped
  • Salt to taste


  • In a large bowl, combine the rinsed pinto beans with enough water to cover them by 2 to 3 inches. Allow the beans to soak overnight.
  • The next day, drain the beans and transfer them back to a large pot. Add fresh water to cover the beans, followed by the diced tomatoes with green chilies, bacon pieces, diced onion, chili powder, cumin, and garlic powder. Give everything a good stir.
  • Bring the mixture to a boil over medium-high heat. Once boiling, lower the heat and let the beans simmer for about 3 hours. Remember to check on them occasionally, adding more water if necessary to keep them submerged.
  • After 3 hours, mix in the chopped cilantro and salt to taste. Let the beans continue to simmer for about 1 more hour, or until they’re tender and reach your preferred consistency.
  • If the bean mixture becomes too thick while cooking, simply add hot water, 1 tablespoon at a time (up to 1/4 cup), until you achieve the desired consistency.