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Pinto Beans

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These Homemade pinto beans are packed with onion and garlic flavor and have less added sodium than canned beans. This simple, easy recipe is a delicious addition to your Mexican Feast, or weekly meal

* This recipe was developed by Marisol Bejarano with LETI.

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 2 cups dry pinto beans
 8 cups water
 2 cloves of garlic, minced
 ¼ small white onion, diced
 ½ tbsp garlic powder
 1 ½ tsp course kosher salt
1

Wash 2 cups of beans.

2

Bring beans, 5 cups of water, garlic cloves and 1/4 small onion to a boil. Cover and let boil for 1 ½ hours on medium low heat.

3

Add 3 more cups of water, garlic powder and kosher salt. Cover and let cook for 15 minutes.

4

Enjoy topped with fresh diced onions, tomatoes and cilantro!

Note: This recipe is suitable for many people with chronic kidney disease. However, your type of treatment and other health concerns may make it unsuitable for your particular diet. Check with your doctor to make sure it’s OK for you.

Ingredients

 2 cups dry pinto beans
 8 cups water
 2 cloves of garlic, minced
 ¼ small white onion, diced
 ½ tbsp garlic powder
 1 ½ tsp course kosher salt

Directions

1

Wash 2 cups of beans.

2

Bring beans, 5 cups of water, garlic cloves and 1/4 small onion to a boil. Cover and let boil for 1 ½ hours on medium low heat.

3

Add 3 more cups of water, garlic powder and kosher salt. Cover and let cook for 15 minutes.

4

Enjoy topped with fresh diced onions, tomatoes and cilantro!

Pinto Beans