Pinto Beans & Rice

This is the basic of basic recipes.  But in the fashion of healthy options, it is a great one.  My husband was feeling a bit under the weather last night and had a recreational basketball game to play in.  He was lacking in some energy and so this was a perfect meal for him.  Pinto beans like most beans are a great energy booster and fiber resource.

This recipe couldn’t be any easier and it is a favorite in our home as my 3-year-old devours it.  For any mom that is definitely a win!

In our home, we use a stove top pressure cooker to cook the beans but you can always soak them over night, drain them before cooking, add them to a large pot, and cover with water.  Then bring the pot to a boil and then gently simmer, covered for about an hour.  Check beans for firmness, add salt and continue to cook until desired tenderness.

We tend to make this dish on the fly for a quick meal but you can also soak your beans overnight when using a pressure cooker to prevent minimal splitting to your beans.


What you will need:

  • 2 cups of dried pinto beans
  • Water to cover
  • Salt to taste
  • Optional:  1/4 onion & 1 garlic clove for added flavor


  • 1 cup prepared white rice
  • 1/2 cup chopped tomato
  • 1/2 cup chopped onion
  • 1 avocado chopped
  • 1/2 cup queso fresco, crumbled
  • Optional:  Jalapeno, minced or hot sauce (We like things hot! :))


Prepare beans by removing debris and beans not up to par.  Rinse and add to the pressure cooker.  Cover with water about an inch above and add salt to taste.  Lock the lid, turn on high and when the pressure reaches its highest bring the heat down to medium and cook for 45 minutes.

When 45 minutes is up, turn off heat, remove from heat to allow pressure to lower and unlock the lid and remove. Be careful to remove the lid away from yourself.

Add beans and some of the broth to a bowl.  Add some rice and your toppings.


Makes: 4-5 Servings






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