Pinto Beans for Travis
Capture the comforting warmth of Southern-inspired cooking with "Pinto Beans for Travis," a wholesome and flavorful dish that brings dried pinto beans to life with bold spices and a zesty finish. This recipe combines the heartiness of tender beans slow-simmered in a rich, aromatic broth with the vibrant kick of jalapeño, smoked paprika, and chili powder. A splash of lime juice adds brightness, while a garnish of fresh cilantro ties it all together. Perfect as a standalone meal or paired with rice or cornbread, this easy-to-make recipe is both satisfying and versatile. Plus, with just 15 minutes of prep time and pantry-friendly ingredients, it’s ideal for home cooks seeking a nutritious, crowd-pleasing dish. Whether feeding a family or meal-prepping for the week, "Pinto Beans for Travis" delivers bold, home-cooked flavor every time!
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Recipe Information
Ingredients
- 2 cups dried pinto beans
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 pieces garlic cloves, minced
- 1 piece jalapeño, seeded and diced (optional)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 2 teaspoons salt
- 0.5 teaspoon black pepper
- 1 piece bay leaf
- 6 cups vegetable or chicken broth
- 2 tablespoons lime juice
- 0.25 cup chopped fresh cilantro (for garnish)
Instructions
Rinse the dried pinto beans thoroughly under cold water, removing any debris or damaged beans. Place the beans in a large bowl and cover with water, ensuring there is at least 2 inches of water above the beans. Soak for at least 8 hours or overnight. Drain and rinse before cooking.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 5 minutes, or until softened and translucent.
Stir in the minced garlic and optional diced jalapeño (if using) and cook for 1-2 minutes, until fragrant.
Add the smoked paprika, ground cumin, chili powder, and dried oregano, stirring for about 30 seconds to toast the spices.
Pour in the vegetable or chicken broth, then add the drained pinto beans. Stir to combine.
Add the salt, black pepper, and bay leaf. Increase the heat to high and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot with a lid, and simmer for 1.5 to 2 hours, or until the beans are tender. Stir occasionally and check the liquid level, adding more broth or water if necessary to keep the beans submerged.
Remove the pot from the heat and stir in the lime juice for a bright, tangy finish.
Discard the bay leaf before serving. Garnish with chopped fresh cilantro and serve hot. Pair with rice, cornbread, or enjoy as a hearty dish on its own!
Nutrition Facts
Calories |
161 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.3 g | 7% | |
| Saturated Fat | 0.7 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1658 mg | 72% | |
| Total Carbohydrate | 23.3 g | 8% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 2.8 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 499 mg | 11% | |
*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.
