{"id":188224,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-16T00:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/cantina-pinto-beans\/"},"modified":"2024-10-10T10:17:19","modified_gmt":"2024-10-10T15:17:19","slug":"cantina-pinto-beans","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/cantina-pinto-beans\/","title":{"rendered":"Mexican-Style Pinto Beans"},"content":{"rendered":"<p>Once you&#8217;ve tried this pinto beans recipe you may never wonder how to make them again. What&#8217;s so special about this approach to Mexican-Style pinto beans is the flavor. The versatility of this recipe is also incredible.<\/p>\n<p>This Mexican-Style pinto bean recipe can serve as the basis for a soup, thicker stew, topper for rice, side for steak or chicken or as a meal all on its own when served with generously sized hunks of cornbread or fresh tortillas. Despite its rich, savory taste and many ways to enjoy it, the recipe calls for ingredients you likely have on hand already.<\/p>\n<h2>Ingredients for Cantina Pinto Beans<\/h2>\n<ul class=\"recipe-ingredients__list recipe-ingredients__collection splitColumns\">\n<li><strong>Pinto beans:\u00a0<\/strong>You&#8217;ll need about two cups of dried pinto beans for this recipe, though it&#8217;s not an exact science. Just make sure you prep them well by removing any beans that float during a brief soaking and rinsing process.<\/li>\n<li><strong>Chicken broth:<\/strong> A reduced-sodium chicken broth adds plenty of flavor without adding too much, well, sodium. A vegetable broth is also a fine substitute that keeps things vegan-friendly.<\/li>\n<li><strong>Celery:\u00a0<\/strong>You only want the ribs of two good-sized celery stalks, and be sure to dice them evenly.<\/li>\n<li><strong>Onion:\u00a0<\/strong>Diced onion adds so much flavor to this recipe, as this trusty veggie does in so many dishes. Use a white or yellow onion, either is fine.<\/li>\n<li><strong>Green pepper:\u00a0<\/strong>Diced green bell pepper adds flavor and texture to these Mexican-Style pinto beans. You can use any color of bell pepper, of course, but the green pepper also adds some pleasant color.<\/li>\n<li><strong>Garlic:\u00a0<\/strong>A fresh minced garlic clove adds immense flavor to this recipe, but a frozen garlic cube or garlic powder is also quite acceptable.<\/li>\n<li><strong>Bay leaves:\u00a0<\/strong>Don&#8217;t forget to retrieve the bay leaves, as always.<\/li>\n<li><strong>Ground cumin: <\/strong>Cumin is an\u00a0essential ingredient in so many Mexican and Mexican-inspired dishes, is arguably this pinto bean recipe&#8217;s most essential flavoring element.<\/li>\n<li><strong>Rubbed sage: <\/strong>Ground sage, the more common version of this dried herb, is made by grinding entire sage leaves into a fine powder. Rubbed sage is made by rubbing dried whole sage leaves into a lighter, fluffier consistency with a more subtle and gentle flavor. Use less than the recipe calls for if you use ground sage.<\/li>\n<li><strong>Red pepper flakes:\u00a0<\/strong>If you like it hot, add more crushed red pepper flakes. If you like it mild, ease off, leave them out or consider using black pepper instead.<\/li>\n<li><strong>Mexican diced tomatoes:\u00a0<\/strong>Do not drain the liquid from these canned tomatoes, it infuses flavor and moisture into this delectable dish.<\/li>\n<li><strong>Fresh cilantro:\u00a0<\/strong>The chopped fresh cilantro is an optional topper, but you&#8217;ll be glad you added it for flavor and appearance.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Prepare the dried pinto beans<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2059984\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Mexican-Style-Pinto-Beans_TOHD24_17544_KristinaVanni_1.jpg?fit=700%2C1024\" alt=\"the dried pinto beans covered in cold water.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">KRISTINA V\u00c4NNI for Taste Recipes<\/span><\/span><\/p>\n<p>Rinse the dried pinto beans well, then briefly cover them in at least two inches of cold water. Discard any beans that float. Place the beans in a Dutch oven (or a large pot, if needed) and add enough fresh water to cover them by two inches.<\/p>\n<h3>Step 2: Boil the beans and let them stand<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2059985\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Mexican-Style-Pinto-Beans_TOHD24_17544_KristinaVanni_2.jpg?fit=700%2C1024\" alt=\"boiled pinto beans.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">KRISTINA V\u00c4NNI for Taste Recipes<\/span><\/span><\/p>\n<p>Bring the pinto beans to a rolling boil, and let them boil for two minutes. Then, cut the heat, cover the Dutch oven (or pot), and let the beans sit for one hour.<\/p>\n<h3>Step 3: Drain the beans and cook them<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2059986\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Mexican-Style-Pinto-Beans_TOHD24_17544_KristinaVanni_3.jpg?fit=700%2C1024\" alt=\"drained beans with the remaining ingredients except the tomatoes.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">KRISTINA V\u00c4NNI for Taste Recipes<\/span><\/span><\/p>\n<p>Drain the beans and give them a quick rinse, then add them back into the Dutch oven. Then, stir in the broth and all ingredients except the tomatoes (and cilantro) and bring the mixture to a boil. Once you&#8217;ve achieved a boil, reduce the heat to a simmer and cook everything for another hour, or until the beans are tender.<\/p>\n<h3>Step 4: Add the tomatoes, simmer, then serve<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2059987\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Mexican-Style-Pinto-Beans_TOHD24_17544_KristinaVanni_4.jpg?fit=700%2C1024\" alt=\"tomatoes added to the cooked pinto beans.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">KRISTINA V\u00c4NNI for Taste Recipes<\/span><\/span><\/p>\n<p>Once the beans are cooked enough to be tender, pour in the canned tomatoes with their liquid and stir the dish to combine everything well. Let the mixture simmer for another 20 to 30 minutes, stirring occasionally, then serve and enjoy your Mexican-Style pinto beans.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2059989\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Mexican-Style-Pinto-Beans_TOHD24_17544_KristinaVanni_6.jpg?fit=700%2C1024\" alt=\"Cantina Pinto Beans\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">KRISTINA V\u00c4NNI for Taste Recipes<\/span><\/span><\/p>\n<h2>Cantina Pinto Beans Variations<\/h2>\n<ul>\n<li><strong>Make it into a soup or stew:\u00a0<\/strong>Add plenty of extra broth and lots of your favorite ingredients to make this dish into a soup. Adding just a bit of broth and other ingredients makes it a stew. You can use ingredients like cooked shredded chicken, sliced sausage, chopped peppers and cooked rice.<\/li>\n<li><strong>Bring the spice:\u00a0<\/strong>Add sliced jalape\u00f1o peppers or habanero peppers to bring heat these beans. You can also add extra crushed red pepper flakes.<\/li>\n<li><strong>Serve over cornbread:\u00a0<\/strong>This recipe, prepared exactly as it&#8217;s laid out here, is divine when scooped generously atop chunks of cornbread. Serve this pairing in a shallow bowl and let the bread soften and fall apart for rich, savory comfort food.<\/li>\n<\/ul>\n<h2><b>How to Store <\/b>Cantina Pinto Beans<\/h2>\n<p>You can keep these cooked Cantina pinto beans in the fridge for three to four days. Seal them in an airtight baggie or container, and consider draining off a bit of the excess fluid if you think they will be sitting for more than two days. While you can freeze this dish for up to three months, the consistency won&#8217;t be great (think mush) when you thaw it, so it&#8217;s better not to bother.<\/p>\n<h2>Cantina Pinto Beans Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2059988\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Mexican-Style-Pinto-Beans_TOHD24_17544_KristinaVanni_5.jpg?fit=700%2C1024\" alt=\"Cantina Pinto Beans\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">KRISTINA V\u00c4NNI for Taste Recipes<\/span><\/span><\/p>\n<h3>Should I soak dried pinto beans overnight?<\/h3>\n<p>If you have the time to plan ahead, it&#8217;s always best to soak dry beans. Soaking your beans leads to them being more tender when cooked. Also, they are less likely to split during the cooking process. A good soak can also break down some of the sugars and fibers that are harder for some people to digest.<\/p>\n<h3>Can I use canned beans for this recipe?<\/h3>\n<p>We won&#8217;t pretend the flavor or texture will be quite as good, but you can use canned beans here. Rinse them well and then go right to step three. But plan to simmer for 15 minutes before adding the tomatoes, instead of for one hour.<\/p>\n<h3>Can I use fresh tomatoes instead of canned ones?<\/h3>\n<p>If you prefer to use fresh tomatoes here that&#8217;s fine. You&#8217;ll need about four cups of diced tomatoes<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cumin, cilantro and red pepper flakes lend southwestern flair to tender pinto beans in this dish, which was inspired by one we had at a restaurant in Dallas. It makes a terrific Tex-Mex side or a filling lunch when served with cornbread. \u2014L.R. Larson, Sioux Falls, South Dakota<\/p>\n","protected":false},"author":7061,"featured_media":2064693,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[306879,304328,305271,304998,304007,304338,304515,303966,304988,305004,304408,304368,303887,306848,304438,304442,305020,304268,304450,305383,305374,306901,324623,304313,304005,304560,303883],"categories-v2":[309854,308984,308481,309216,308945,308554,308992,308880,308495,308935,308951,308813,308745,308478,309603,308844,308845,308960,259483,308857,309391,309381,309882,309177,308313,308549,308915,308476],"coauthors":[343393],"recommended_recipes":[{"post_title":"Calico Cowboy Beans","post_link":"\/recipes\/cowboy-calico-beans\/","post_image":"\/wp-content\/uploads\/2018\/01\/Cowboy-Calico-Beans_EXPS_FT24_49199_EC_020724_2.jpg"},{"post_title":"Bean Burritos","post_link":"\/recipes\/bean-burritos\/","post_image":"\/wp-content\/uploads\/2018\/01\/Bean-Burritos_EXPS_TOHU5I23_8898_P2_MD_09_21_6b-e1722259852608.jpg"},{"post_title":"Pinto Bean Chili","post_link":"\/recipes\/pinto-bean-chili\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pinto-Bean-Chili_EXPS_GBBZ22_20330_E10_15_2b_1.jpg"},{"post_title":"Calico Beans","post_link":"\/recipes\/calico-beans\/","post_image":"\/wp-content\/uploads\/2025\/04\/Calico-Beans_EXPS_TOHD25_4531_JonathanMelendez_02.jpg"},{"post_title":"Pinto Bean Tostadas","post_link":"\/recipes\/pinto-bean-tostadas\/","post_image":"\/wp-content\/uploads\/"},{"post_title":"Pinto Bean Soup","post_link":"\/recipes\/pinto-bean-soup\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_278398_KaylaWidmer_4.jpg"},{"post_title":"Cannellini Bean Salad","post_link":"\/recipes\/cannellini-bean-salad\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_20621_SarahTramonte_4.jpg"},{"post_title":"Patio Pinto Beans","post_link":"\/recipes\/patio-pintos\/","post_image":"\/wp-content\/uploads\/2025\/01\/Patio-Pinto-Beans_EXPS_TOHD24_186546_KristinaVanni_8.jpg"},{"post_title":"Mexican Pork & Pinto Beans","post_link":"\/recipes\/mexican-pork-pinto-beans\/","post_image":"\/wp-content\/uploads\/2017\/09\/Mexican-Pork-Pinto-Beans_exps3238_FM143298D03_11_1bC_RMS.jpg"},{"post_title":"Fiesta Corn and Beans","post_link":"\/recipes\/fiesta-corn-and-beans\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps114649_SCMS163827C1_28_4b.jpg"},{"post_title":"Our Favorite Cannellini Beans Recipes","post_link":"\/collection\/our-favorite-cannellini-beans-recipes\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps22004_TH153340D09_24_2b.jpg"},{"post_title":"Pinto Bean Pie","post_link":"\/recipes\/pinto-bean-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pinto-Bean-Pie_EXPS_FT21_38037_F_1116_1.jpg"},{"post_title":"Pinto Bean Casserole","post_link":"\/recipes\/pinto-bean-casserole\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps10905_QC10064C21A.jpg"},{"post_title":"Pinto Beans and Rice","post_link":"\/recipes\/pinto-beans-and-rice\/","post_image":"\/wp-content\/uploads\/2024\/09\/EXPS_TOHD24_18194_EricKleinberg_8.jpg"},{"post_title":"Cannellini Beans","post_link":"\/recipes\/cannellini-beans\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS-TOHD24_277445_JackieAlpers_04.jpg"},{"post_title":"Pizza Beans","post_link":"\/recipes\/pizza-beans\/","post_image":"\/wp-content\/uploads\/2021\/05\/Pizza-Beans_EXPS_TOHEDSCODR21_84505_E04_27_5b.jpg"},{"post_title":"Kidney Beans","post_link":"\/recipes\/stewed-kidney-beans\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_277452_SarahTramonte_5.jpg"},{"post_title":"Pinto Bean Stew","post_link":"\/recipes\/pinto-bean-stew\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps16830_BBS64403D241.jpg"},{"post_title":"Jalapeno Green Beans","post_link":"\/recipes\/jalapeno-green-beans\/","post_image":"\/wp-content\/uploads\/2019\/06\/Jalapeno-Green-Beans_EXPS_CIMZW20_149496_E09_03_6b.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/EXPS_TOHD24_17554_KristinaVanni_7.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_moat_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/cantina-pinto-beans\/","name":"Mexican-Style Pinto Beans","datePublished":"2018-01-01","dateModified":"2024-10-10","prepTime":"PT15M","cookTime":"PT01H30M","totalTime":"PT01H45M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_17554_KristinaVanni_7.jpg","height":1200,"width":1200},"recipeCategory":["Side Dishes"],"description":"This Mexican-Style pinto beans recipe delivers rich, savory flavor and incredible versatility\u2014perfect as a soup, stew, side or hearty main dish with cornbread or tortillas.","recipeIngredient":["2 cups dried pinto beans (about 3\/4 pound)","2 cans (14-1\/2 ounces each) reduced-sodium chicken broth","2 celery ribs, diced","1\/4 cup diced onion","1\/4 cup diced green pepper","1 garlic clove, minced","2 bay leaves","1 teaspoon ground cumin","1\/2 teaspoon rubbed sage","1\/4 teaspoon crushed red pepper flakes","2 cans (14-1\/2 ounces each) Mexican diced tomatoes, undrained","1\/2 teaspoon salt","Chopped fresh cilantro, optional"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the dried pinto beans","text":"Rinse the dried pinto beans well, then briefly cover them in at least two inches of cold water. Discard any beans that float. Place the beans in a Dutch oven (or a large pot, if needed) and add enough fresh water to cover them by two inches.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Mexican-Style-Pinto-Beans_TOHD24_17544_KristinaVanni_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Boil the beans and let them stand","text":"Bring the pinto beans to a rolling boil, and let them boil for two minutes. Then, cut the heat, cover the Dutch oven (or pot), and let the beans sit for one hour.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Mexican-Style-Pinto-Beans_TOHD24_17544_KristinaVanni_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Drain the beans and cook them","text":"Drain the beans and give them a quick rinse, then add them back into the Dutch oven. Then, stir in the broth and all ingredients except the tomatoes (and cilantro) and bring the mixture to a boil. Once you've achieved a boil, reduce the heat to a simmer and cook everything for another hour, or until the beans are tender.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Mexican-Style-Pinto-Beans_TOHD24_17544_KristinaVanni_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Add the tomatoes, simmer, then serve","text":"Once the beans are cooked enough to be tender, pour in the canned tomatoes with their liquid and stir the dish to combine everything well. Let the mixture simmer for another 20 to 30 minutes, stirring occasionally, then serve and enjoy your Mexican-Style pinto beans.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Mexican-Style-Pinto-Beans_TOHD24_17544_KristinaVanni_4.jpg?fit=700,1024"}],"recipeYield":"10 servings","author":[{"@type":"Person","name":"Steven John"}],"nutrition":{"@type":"NutritionInformation","calories":" 162 calories","fatContent":"1g fat (0 saturated fat)","cholesterolContent":"0 cholesterol","sodiumContent":"536mg sodium","carbohydrateContent":"29g carbohydrate (4g sugars","fiberContent":"7g fiber)","proteinContent":"10g protein. <B>Diabetic exchanges: <\/B> 2 starch."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.6666665,"reviewCount":3,"worstRating":1,"bestRating":5},"recipeCuisine":"North America, Mexican","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-06-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldSeahorse"},"reviewBody":"I was looking for something different besides the usual and came across this recipe - It did not disappoint! However, I used summer sausage in mine and did not use any bell pepper as I was out I soaked the beans overnight and after bringing them to boil, let them simmer for 3 hours. I also used 1 can of petite diced tomatoes and 1 can of original rotel tomatoes and it was delicious, my family loved them as well!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-09-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedBone"},"reviewBody":"Love this recipe.  If you like a little more spice, use 2 cans of Rotel Tomatoes instead of the Mexican tomatoes and add more garlic. I also saute the vegetables before I added the beans and stock.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-11-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldBee"},"reviewBody":"This is one of our favorite bean recipes for Mexican night. I have used dried beans, but prefer to cheat with canned or frozen.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"17554","romance_copy_dek":"This Mexican-Style pinto beans recipe delivers rich, savory flavor and incredible versatility\u2014perfect as a soup, stew, side or hearty main dish with cornbread or tortillas.","enhanced_recipe_title":"Cantina Pinto Beans","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups dried pinto beans (about 3\/4 pound)","IngredientText":"2 cups dried pinto beans (about 3\/4 pound)"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cans (14-1\/2 ounces each) reduced-sodium chicken broth","IngredientText":"2 cans (14-1\/2 ounces each) reduced-sodium chicken broth"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 celery ribs, diced","IngredientText":"2 celery ribs, diced"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup diced onion","IngredientText":"1\/4 cup diced onion"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup diced green pepper","IngredientText":"1\/4 cup diced green pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 garlic clove, minced","IngredientText":"1 garlic clove, minced"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 bay leaves","IngredientText":"2 bay leaves"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon ground cumin","IngredientText":"1 teaspoon ground cumin"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon rubbed sage","IngredientText":"1\/2 teaspoon rubbed sage"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon crushed red pepper flakes","IngredientText":"1\/4 teaspoon crushed red pepper flakes"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cans (14-1\/2 ounces each) Mexican diced tomatoes, undrained","IngredientText":"2 cans (14-1\/2 ounces each) Mexican diced tomatoes, undrained"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon salt","IngredientText":"1\/2 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Chopped fresh cilantro, optional","IngredientText":"Chopped fresh cilantro, optional"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/EXPS_TOHD24_17554_KristinaVanni_7.jpg","RecipeId":17554,"AttachmentSourceId":null,"AttachmentSource":"Kristina Vanni for Taste Recipes","PhotoCredit":"Cantina Pinto Beans Recipe photo by Kristina Vanni for Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"EXPS_TOHD24_17554_KristinaVanni_7.jpg","ContributorId":null,"Firstname":"L.R.","Lastname":"Larson","City":"Sioux Falls","StateDescription":"South Dakota","IsCommunityCook":false,"TimeCallout":"Prep: 15 min. + standing Cook: 1-1\/2 hours","MinimumServingQuantity":10,"MaximumServingQuantity":10,"Yield":"10 servings.","DigitalTitle":"Cantina Pinto Beans","SubmittedTitle":"Cantina Pinto Beans","RecipeTypeId":1,"AverageRating":4.67,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_HC17_17554_C12_16_6b.jpg","PreparationTimeInMinutes":15,"CookTimeInMinutes":90,"TotalTimeInMinutes":105,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Cantina Pinto Beans","OriginalSourceProject":"Cantina Pinto Beans","ContestPlacement":"","Trailer":null,"Metadescription":null,"DigitalHeadnotes":"Cumin, cilantro and red pepper flakes lend southwestern flair to tender pinto beans in this dish, which was inspired by one we had at a restaurant in Dallas. It makes a terrific Tex-Mex side or a filling lunch when served with cornbread. \u2014L.R. Larson, Sioux Falls, South Dakota","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil 2 minutes. Remove from heat; let stand, covered, 1 hour. ","SequenceNo":1},{"Direction":"   Drain and rinse beans, discarding liquid. Return beans to pan. Stir in broth, celery, onion, green pepper, garlic and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until beans are very tender, about 1 hour.","SequenceNo":2},{"Direction":"   Discard bay leaves. Stir in tomatoes and salt. Simmer, uncovered, until heated through, 25-30 minutes, stirring occasionally. 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