Easy Seasoned Pinto Beans


Author: Dee McCaffrey
Description: No Description available
2 cans (15-ounce) Pinto beans or Black beans (or combo of both), drained and rinsed
1 cup low sodium chicken broth or vegetable broth, plus more if needed

1 can (6-ounce) tomato paste
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon sea salt, or to taste
1 can (4-ounce) diced green chiles (optional)


Place all ingredients in a medium pot on the stovetop over medium heat.  Stir to combine. 
Bring to a simmer and continue to stir. Let simmer for 5 or 10 minutes to bring out the flavors of the spices.  Add more broth if needed, to keep beans from going dry.

The consistency of the beans should be that most of the broth has evaporated off, but you still have a thick sort of creamy consistency to the beans. This is one of those kinds of recipes where you just have to keep stirring and perhaps adding broth, until it reaches the consistency you want.
Serve immediately.


Can be stored in the frig for up to 5 days.  Tastes better the next day after the spices have had a chance to absorb.


Preparation Time: 20 min Difficulty:very simple
Portions:4 servings Amount:
Country/Region: Costs per Portion:
Vegetarian:Yes lactose free:Yes
gluten free:Yes Calorie:
Fat: Protein:
Last Updated:Sat 22 Jun 2013 01:34:00 PM MST viewed:7536 times viewed