Pinto Beans for Burritos

This is my attempt to re-create the beans at my favorite burrito place, Tortillas, in Atlanta GA. Unfortunately, they closed, so now I have to try to make my own burritos, because no other establishment makes a burrito that measures up. Also, I now live in NYC, which is a burrito desert. Do not pre-soak your beans. If you do this, they will already have absorbed a bunch of water and will not be able to absorb all the flavors from the spices and broth. Do not worry about the salt added at the beginning, it is an old wives' tale that beans will be tough if you add salt at the beginning. You want to add all the spices and seasonings at the start so the beans will absorb them.

Ready In:
3hrs 5mins
Serves:
Units:

ingredients

directions

  • Sort the beans to make sure there are no small rocks, screws, etc. in them. And yes, I have personally found these things in dried beans before. Sort or hope you have good dental coverage.
  • Put the beans, all the spices, and the olive oil in a large pot. Mix well.
  • Add the chicken broth and water, and stir to mix well.
  • Bring to a boil and then reduce heat to a simmer. Cook beans, uncovered, for 3 to 4 hours until done to your liking (It usually only takes me 3 hours, and sometimes less than 3 if I have it at a fast simmer. After 2 hours, take out a bean every 30 minutes or so and eat it to check if it is done enough for you).
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@xtine
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@xtine
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"This is my attempt to re-create the beans at my favorite burrito place, Tortillas, in Atlanta GA. Unfortunately, they closed, so now I have to try to make my own burritos, because no other establishment makes a burrito that measures up. Also, I now live in NYC, which is a burrito desert. Do not pre-soak your beans. If you do this, they will already have absorbed a bunch of water and will not be able to absorb all the flavors from the spices and broth. Do not worry about the salt added at the beginning, it is an old wives' tale that beans will be tough if you add salt at the beginning. You want to add all the spices and seasonings at the start so the beans will absorb them."
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  1. Pamela F.
    Made this for my son's grad party - burrito bowls - was a big hit. These beans were excellent!
    Reply
  2. BeatriceBG
    Still love this recipe! Now I use the Instant Pot -about 1.5 cups of liquid to 1c. dry beans. High pressure for 35 minutes. Natural release. Use immersion blender for "refried" beans. Cheap, healthy, delicious, fast and so easy my dog could do it. What's not to love?
    Reply
  3. ladysewful
    I have been married for nearly 20 years. I have usually left most of the cooking to my husband because I have found that he is not always in love with my cooking. This recipe absolute cracked it!! He loves it as do I. Kids won't try it but hey, at least we have found something we love!!
    Reply
  4. ladysewful
    Nothing! Oh well, maybe using canned Pinto beans.
    Reply
  5. SimpleHealthy
    I love this recipe and I played around with it a bit. I quick-soak the beans for an hour. Then, I cook 1 pound of beans in 1 qt regular chicken broth and 1 qt low-sodium chicken broth. I also use 1 tsp of garlic powder with 4 large cloves of fresh garlic, pressed, AND 1 tsp onion powder with 1/4 of a fresh large onion, cut roughly into semi-large strips. I use a little less than 1 tsp of black pepper and add in 1 small can each of hot and mild diced green chiles, well drained. Because of the addition of veggies and chiles, I still put in the 1 tsp of kosher salt. I like my beans to have more flavor because I usually eat them for breakfast in a burrito with eggs, salsa and cheese. If I use 2 qts of regular sodium chicken broth, I leave out the kosher salt. During the last 15 or 20 minutes that the beans are pre-soaking, I preheat the chicken broth in a large glass bowl in the microwave, so it will be hot and ready when the beans have finished soaking. Then to the large pot that I cook them in I add the 2 tbsp of olive oil to high heat and saute the onions until the soften. Next, I add in the garlic and then all the spices that I have already stirred together. I want the hot oil to hit all the veggies and spices first. Then I quickly add in a bit of the hot chicken broth, stir it a minute and then add the rest of the broth. I add the beans and green chiles, cover the pot and turn up the heat to high until the beans come to a rapid boil. Once they boil, I turn the heat down to a really low boil and cook my beans all day--generally 8 hours. The last hour or so, I crack the lid, raise the temp a tiny bit and stir them every 15 minutes or so to cook out extra broth until they reach the consistency I like, which is thick but slightly soupy. I like to leave some broth in them so they can be mashed without adding more fat to them. I have found that cooking the beans all day and breaking their fibers down seems to be the key to keeping the gas away. I can eat these beans every day with no problems.
    Reply
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