Evana’s Pinto Beans

Evana's Pinto Beans

Evana’s Pinto Beans

  • Prep

    20 m

  • Cook

    3 h 5 m

  • Ready In

    11 h 25 m

Recipe By:rnneal
“A truly delicious pinto bean recipe from deep south Texas.”


  • 2 pounds dried pinto beans
  • 8 cloves garlic, crushed
  • 3/4 teaspoon salt
  • 1/4 cup vegetable oil
  • 2 large ripe tomatoes, diced
  • 1 large yellow onion, diced
  • 2 bunches cilantro, chopped


  1. Pick over beans and wash in cold water 4 times. Place beans into a large pot, pour in enough fresh water to cover by 2 inches, and soak overnight.
  2. Bring beans and soaking water to a boil; stir in garlic and salt. Reduce heat to low and simmer beans until they begin to soften, 2 to 3 hours, stirring often. If beans start to dry out, add more boiling water.
  3. Heat vegetable oil in a large skillet over medium heat; cook and stir tomatoes and onion in the hot oil until onion becomes translucent, about 5 minutes. Stir cilantro, 5 to 6 large spoonfuls of beans, and cooking liquid into tomato mixture. Mash beans and stir tomato mixture back into simmering beans. Continue simmering until flavors are blended, about 1 hour more.

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