Recipes > Side Dish > Beans and Peas > One Pot Pinto Beans

One Pot Pinto Beans

One Pot Pinto Beans Recipe


Dry pinto beans cook up creamy, spicy, and delicious when slow simmered on top of the stove, generously seasoned, and mixed with mozzarella cheese and pico de gallo.


  • 6 ¼ cups water
  • 1 cup condensed chicken broth
  • 2 pounds dried pinto beans
  • 5 cloves cloves garlic, chopped
  • ½ red onion, chopped
  • 1 tablespoon red pepper flakes, or to taste
  • salt, or to taste
  • 1 (8 ounce) package shredded mozzarella cheese
  • 1 (16 ounce) container pico de gallo


  1. Combine water, condensed chicken broth, beans, garlic, onion, and crushed red pepper flakes into a large saucepan; season to taste with salt and pepper. Bring to a simmer; cover. Cook, stirring occasionally, until beans are soft, about 3 1/2 hours. You may need to add additional water to keep the beans from drying out.
  2. Mash cooked beans with a potato masher to desired consistency. Stir in mozzarella and pico de gallo before serving.

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Nutritional Information

One Pot Pinto Beans

Servings Per Recipe: 16
Calories: 251.9
% Daily Value *
protein: 33 %
carbohydrates: 12 %
exchange other carbs:
dietary fiber: 36 %
fat: 5 %
saturated fat: 8 %
cholesterol: 3 %
vitamin a iu: 6 %
niacin equivalents: 31 %
vitamin b6: 20 %
vitamin c: 8 %
folate: 75 %
calcium: 18 %
iron: 17 %
magnesium: 37 %
potassium: 24 %
sodium: 13 %
thiamin: 32 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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