We love Mexican food at our house and I am always looking for a good side dish to go with our favorite dishes.
My favorite Mexican restaurant-style side dish is our Slow Cooker Refried Beans (without the refry), but sometimes I forget to throw them in the slow cooker early that morning so that they are ready for dinner that night!
This dish solves all your problems! You can still have restaurant-style beans, but they come together in just a matter of minutes (no soaking required!). They are full of flavor and are the perfect side dish.
The secret to making these beans so quickly: using CANNED beans! Who knew that adding just a few ingredients to canned beans would doctor them right up?!
Ingredients needed for Texas Pinto Beans:
- onion
- fresh cilantro
- olive oil
- garlic clove
- 2 cans pinto beans
- salsa
- cumin
How to make Texas Pinto beans:
- In a large skillet or saucepan, saute onion and cilantro in oil until tender. Add garlic; cook 1 minute longer.
- Stir in the beans, salsa, and cumin; heat through.
- If desired, top warm beans with cheese and sour cream.
Why do you have to drain and rinse canned beans?
You will notice that most of our recipes instruct that you rinse and drain canned beans before using them. The cloudy liquid that is in the beans is made of mostly salt and starch.
Recipes have you drain and rinse this excess liquid to remove the extra salt and starch and to help improve the flavor of your recipe.
Some people feel that canned beans have a metallic taste, so draining and rinsing them will help with this as well.
To drain and rinse beans, open can and pour contents into a colander. Run beans under running water until all excess starchy liquid is rinsed off.
Other recipes to make with canned beans:
- 7 Can Chicken Tortilla Soup
- Easy Black Beans
- Black Bean 6 Layer Dip
- The Best Homemade Chili
- Beef and Bean Chimichangas
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Serve these Texas Pinto Beans with:
- Honey Lime Chicken Enchiladas
- Taco Turkey Meatballs
- Mexican Pork Chops and Rice Bake
- Baked Ground Turkey Flautas
- Slow Cooker Shredded Mexican Chicken
Camille
Serves: 6
5 minPrep Time
10 minCook Time
15 minTotal Time
Save RecipeIngredients
- 1 onion (diced)
- 2 teaspoons fresh cilantro (chopped)
- 1 Tablespoon olive oil
- 1 teaspoon minced garlic
- 2 (15 ounce) cans pinto beans (rinsed and drained)
- 3/4 cup salsa
- 1/2 teaspoon cumin
- 1/2 cup shredded cheese- optional topping
- 1/2 cup sour cream- optional topping
Instructions
- In a large skillet or saucepan, saute onion and cilantro in oil until tender.
- Add garlic; cook 1 minute longer.
- Stir in the beans, salsa, and cumin; heat through.
- If desired, top warm beans with cheese and sour cream.
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You are going to want to try our favorite Black Bean Taco Soup (it also uses canned beans and is so easy!).
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