Description
Easy Creamy Pinto Beans
This creamy pinto beans recipe is a family favorite and a must-have at Tex-Mex nights! Inspired by classic refried beans, this version is lighter, vegetarian-friendly, and doesn’t require soaking or lard. The creamy texture, combined with aromatic flavors, makes it perfect for tacos, nachos, or even as a dip. It’s a healthy, gluten-free side dish that’s simple to make and incredibly versatile!
2 cans (15 oz) pinto beans
1 tbsp extra virgin olive oil
1 shallot (or 1/2 onion), minced
1 jalapeño, minced
2 garlic cloves, minced
1/4 tsp smoked paprika
1/4 tsp cumin
Salt & pepper to taste
Hot sauce (optional)
Broth or water (optional)
Directions:
1. Blend 1 can of pinto beans (including liquid) until smooth. Drain and rinse the second can.
2. Heat olive oil, sauté shallots, jalapeño for 5-7 mins. Add garlic, sauté for 1 min.
3. Add beans, spices, hot sauce, and broth if needed. Cook for 4-5 mins. Serve.
Prep Time: 10 mins
Kcal: 228 kcal per serving
Step-by-Step Guide
1. Prepare the Beans: Open both cans. Pour one entire can of pinto beans, including the liquid, into a blender. Blend until completely smooth. This creates the creamy base. Drain and rinse the second can of beans thoroughly.
2. Sauté the Aromatics: In a medium saucepan, heat the olive oil over medium heat. Add the minced shallot (or onion) and jalapeño. Cook, stirring frequently, for 5-7 minutes until softened. Add the minced garlic and cook for one more minute until fragrant.
3. Combine and Simmer: Add the blended beans, the drained whole beans, smoked paprika, cumin, salt, pepper, and a dash of hot sauce (if using) to the saucepan. Stir well to combine. If the mixture is too thick, add a splash of vegetable broth or water until your desired consistency is reached.
4. Final Cook: Bring the mixture to a gentle simmer. Cook for 4-5 minutes, stirring occasionally, to allow the flavors to meld. Taste and adjust seasoning as needed.
Serving Suggestions
These creamy pinto beans are incredibly versatile. Serve them as a warm side dish alongside grilled meats or enchiladas. Use them as a flavorful filling for burritos, tacos, or quesadillas. They also make an excellent topping for loaded nachos or a hearty, protein-packed dip for tortilla chips. For a complete meal, top with crumbled queso fresco, chopped cilantro, and a squeeze of lime.
How-to Summary
Blend one can of beans for creaminess. Sauté shallot, jalapeño, and garlic. Combine with whole beans and spices. Simmer until warm and creamy, thinning with broth if needed. A simple, 20-minute process for rich, flavorful beans.
Frequently Asked Questions
Can I use dried beans instead of canned? Yes. Use 3/4 cup of dried pinto beans. Soak overnight, then simmer until tender (1-2 hours). Reserve 1 cup of the cooking liquid to use in place of the canned bean liquid and broth.
How do I store and reheat leftovers? Store cooled beans in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan over low heat, adding a little water or broth to loosen the consistency.
Can I make this recipe vegan? It already is! This recipe uses olive oil and vegetable broth, making it naturally vegetarian and vegan-friendly.
How can I make the beans less spicy? Simply omit the jalapeño and the optional hot sauce. The dish will still be full of flavor from the garlic, shallot, and spices.
Can I freeze creamy pinto beans? Absolutely. Freeze in a sealed container for up to 3 months. Thaw overnight in the refrigerator and reheat gently, stirring well and adding liquid to restore the creamy texture.
Common Mistakes to Avoid
- Blending Both Cans: Only blend one can with its liquid. The second can of whole beans provides essential texture.
- Burning the Garlic: Add garlic last, as it cooks quickly and burns easily, which will make the entire dish taste bitter.
- Skipping the Sauté: Do not rush sautéing the shallot and jalapeño. This step builds the foundational flavor.
- Letting it Dry Out: Keep an eye on the consistency during the final simmer. Have broth or water ready to add if the beans become too thick.
Conclusion
This easy recipe transforms simple pantry staples into a creamy, satisfying, and healthy dish. By blending half the beans, you achieve a rich texture without any heavy cream or lard. Its flexibility as a side, dip, or filling makes it a reliable recipe to have in your repertoire. Perfect for busy weeknights or casual entertaining, these creamy pinto beans are sure to become a regular favorite in your home.