I take no shame in that however, because beans are damn near essential for a plant based diet. They’re great for breakfast, lunch, dinner, snacking – you name it, you can eat beans with it.


I put up a recipe for “from scratch” black beans a couple weeks ago, but who doesn’t like some variety in their legume consumption? Pinto beans can be used everywhere black beans are: veggie burgers, bean based salsas, burrito bowls, even pinto bean hummus!

Plus, pintos are just as affordable, easy to make, and protein/fiber packed as other legumes.

Enjoy this kitchen basic on pinto beans!


Pinto Beans

  • Servings: 6-7 cups of cooked beans
  • Difficulty: Easy
  • Print

Savory, hearty, & easily digestible <em>from scratch </em>pinto beans<em>.</em>


  • 1 lb dried pinto beans
  • 2 tbsp apple cider vinegar
  • 1 tbsp + 1 tsp salt
  • 1/2 tbsp ground cumin
  • 2 dried bay leaves
  • 1/2 red onion, chopped
  • 1 carrot, diced
  • 3 large cloves of garlic,  crushed & roughly chopped
  • 1/2 jalapeño (optional)
  • 6 cups of water


  1. The night prior to cooking, place beans and apple cider vinegar in a large bowl and cover with enough warm water (tap water works fine here) so that they’re covered by several inches; if the beans come halfway up the bowl, the water should come up to the top of the bowl. Let soak overnight and up to 16 hours.
  2. After soaking, strain and rinse beans with water throughly.
  3. To a large pot over high heat, add beans and all other ingredients. Bring to a heavy boil and cook for 10 minutes.
  4. Turn heat to low, attach a lid, and cook for 1 1/2 hours or until the beans are soft, stirring occasionally.
  5. Serve alone or with brown rice, lettuce, guacamole, and spicy corn salsa for a fire burrito bowl. Beans will keep in the fridge for up to a week.



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