New Mexico Pinto Beans
Dive into the rich, earthy flavors of the Southwest with this authentic New Mexico Pinto Beans recipe. Made with hearty dried pinto beans, aromatic garlic and onions, and the smoky depth of dried New Mexico red chile pods, this slow-simmered dish is a true comfort food classic. Enhanced with cumin and oregano, the beans take on a robust, spicy kick that’s beautifully balanced by their creamy texture. Perfect as a wholesome main dish, a flavorful side, or as a filling for tacos and burritos, this versatile recipe is easy to customize with toppings like fresh cilantro, diced tomatoes, or a dollop of sour cream. Whether you’re serving it as a cozy weeknight meal or a crowd-pleasing addition to a Southwestern feast, these New Mexico Pinto Beans are guaranteed to impress.
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Recipe Information
Ingredients
- 2 cups dried pinto beans
- 8 cups water
- 1 medium yellow onion, diced
- 4 pieces garlic cloves, minced
- 4 pieces dried New Mexico red chile pods
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 teaspoons kosher salt
- 2 tablespoons olive oil or lard
- optional toppings: chopped cilantro, diced tomatoes, sour cream
Instructions
Rinse the dried pinto beans thoroughly under cold running water, removing any debris or damaged beans.
Place the beans in a large bowl and cover with water. Soak overnight or for at least 8 hours to soften them. Alternatively, use a quick soak method by boiling the beans for 2 minutes, then letting them sit covered for 1 hour.
Drain and rinse the soaked beans. Set aside.
In a large pot or Dutch oven, heat the olive oil or lard over medium heat. Add the diced onion and sauté for 5-7 minutes, until translucent and fragrant.
Add the minced garlic and cook for another 1-2 minutes, stirring frequently to avoid burning.
Place the dried New Mexico red chile pods in a small dry skillet over medium-low heat and toast them lightly for 1-2 minutes on each side, until aromatic. Be careful not to burn them.
Remove the chile pods from heat and remove stems and seeds. Blend the chiles with 1 cup of warm water until smooth, creating a thick chile paste. Set aside.
Add the soaked beans to the pot with the sautéed onions and garlic. Pour in 7 cups of water or enough to cover the beans by about 2 inches.
Stir in the chile paste, ground cumin, and oregano. Bring the mixture to a boil, then reduce the heat to low and let it simmer, uncovered, for 1.5 to 2 hours or until the beans are tender.
Stir occasionally, adding more water if necessary to keep the beans submerged.
Once the beans are fully cooked and creamy, stir in the kosher salt and adjust seasoning to taste.
Serve warm with optional toppings such as chopped cilantro, diced tomatoes, or sour cream. These beans are delicious as a standalone dish, a side for enchiladas, or as a filling for burritos.
Nutrition Facts
Calories |
160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.0 g | 8% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 360 mg | 16% | |
| Total Carbohydrate | 22.1 g | 8% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 2.1 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 420 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
