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I’m all about simple side dishes that actually taste amazing, and these easy canned pinto beans are a go-to in our kitchen. You don’t need to soak dried beans or babysit a pot on the stove all day. With just one can of pinto beans, a little red onion, and a handful of pantry spices, you can turn a basic ingredient into something truly crave-worthy.
It’s quick, budget-friendly and packed with plant-based protein. It’s one of the easiest ways to learn how to add flavor to canned pinto beans. There’s even oneunexpected spice that takes them from good to why-have-I-never-done-this-before?!
The Secret Spice
The secret? A pinch of cinnamon. It might sound surprising, but it adds warmth and depth without making the beans sweet. Once you try it, you’ll never want to make pinto beans without it again.
What Ingredients Do I Need to Make Pinto Beans?
If you’ve ever wondered how to season canned pinto beans, this simple list is all you need. Grab some red onion and cilantro from the produce section, and the rest comes straight from your pantry.
- Red Onion: Adds a slightly sweet, sharp bite that builds the flavor base.
- Garlic Cloves: Part of the essential aromatics that build a rich, savory foundation for the dish.
- Garlic Salt: A simple way to add both salt and a boost of garlic flavor.
- Chili Powder: Brings a gentle heat and earthy spice to the beans.
- Cumin: Warm and smoky, it gives the dish a classic Tex-Mex flavor.
- Cinnamon: The surprise ingredient that adds warmth and subtle sweetness.
- Oregano: Adds a bright, herbal note that balances the richness.
- Salt: Essential for enhancing all the other flavors.
- Cilantro: Fresh and citrusy, it’s the perfect finishing touch.
- Olive Oil: Used to sauté and carry the flavors throughout the dish.
- Pinto Beans (canned): The star of the show! Convenient, hearty, and full of protein and fiber.
The measurements of each ingredient can be found in the recipe card at the end of this post.
How to Make Canned Pinto Beans Taste Delicious
This recipe couldn’t be easier. Here’s a quick overview:
- Sauté the onion in olive oil until softened.
- Add garlic and spices to bloom the flavors.
- Stir in the pinto beans and water.
- Simmer until the beans absorb all that flavor.
Full instructions are included in the recipe card below.
Canned Beans FAQ
No, canned beans are fully cooked and ready to eat straight from the can, and cold if your heart desires. Which it shouldn’t desire because…ew!
It depends on the recipe—but for this one, yes. Draining and rinsing the beans allows the spices and aromatics to fully coat and flavor them.
I also prefer to rinse away the thick, chalky liquid from the can. You can always add water back in as needed while the beans simmer.
Yes. Both work great!
Instant Pot: Use sauté mode to cook the onion and garlic. Add spices to bloom, then stir in the beans and water. Cook on high pressure for 3 minutes, then quick release.
Slow Cooker: You’ll need to quadruple the recipe unless using a small slow cooker. Add everything and cook on low for 3 hours.
What to Eat with Pinto Beans?
These pinto beans are the perfect side dish for all Mexican-inspired meals. Serve them with tacos, burritos, fajitas or enchiladas. They’re also great:
Let us know how you serve them—we’re always looking for new ideas.
Storage Tips
Store leftovers in an airtight container in the refrigerator for 4–5 days. Reheat individual servings in the microwave or warm gently on the stovetop.
These beans also freeze well. Cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the fridge and reheat as needed.
If you’re looking for a fast, flavorful way to upgrade canned pinto beans, this recipe is it. Simple ingredients, big flavor, and zero fuss. Once you try it, you’ll want to keep a can of beans on hand at all times.
More Easy SIDE DISHES You’re Sure to Love:
Watch This Video Tutorial!
