Spicy Pinto Beans

May 7, 2010

Rice, beans and tortillas were always found in my mothers kitchen when I was growing up. Just having rice and beans with anything is a comfort food for me and they’ve become almost second nature to make. While rice only takes 20 minutes to make, beans take a lot longer and were usually made on a weekly bases in large batches and eaten throughout the week (none of this canned stuff). This is a pretty basic recipe, with just a few simple additions.


  • 1 package of pinto beans
  • 1 small onion (chunked)
  • 2-3 cloves garlic
  • 2-3 Canned Jalapenos
  • 1 cup Jalapeno juice


Rinse beans through a strainer and put in a large pot. Fill pot with enough wantr to cover the beans about 2 inches and bring to a boil. Once you have a rolling boil, remove from heat and let beans soak for 1-4 hours (or until they are soft enough to be squished with your fingers). Discard soaking water and rinse beans one more time then  re-fill pot with water. Bring back to a boil and add onion, garlic, Jalapenos and Juice. Simmer for 1-2 hours or until the beans are soupy.

*With this you have your stock of beans which can then be prepared into re-fried beans at a later date.