Mexican Rancho Pinto Beans

For speed, start with canned beans. To cook your own dried beans, start with 2 pounds. If making up to 2 days ahead, cover and chill. Reheat in a microwave oven or stir occasionally over medium heat.

This recipe goes with Refried Beans with Spinach

Yield: Makes 8 to 10 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 211
  • Calories from fat: 5.2%
  • Protein: 12g
  • Fat: 1.2g
  • Saturated fat: 0.2g
  • Carbohydrate: 39g
  • Fiber: 11g
  • Sodium: 793mg
  • Cholesterol: 0.0mg


  • 2 firm-ripe to ripe tomatoes (1 lb. total), rinsed, cored, and chopped
  • 1 onion (3/4 lb.), peeled and chopped
  • 3 fresh Anaheim chilies (1/2 lb. total), rinsed, stemmed, seeded, and chopped
  • 5 cloves garlic, peeled and chopped
  • 6 cans (about 15 oz. each; 10 to 11 cups total) pinto beans, drained
  • Salt and pepper


  1. 1. In a 5- to 6-quart pan over medium-high heat, combine tomatoes, onion, chilies, and garlic. Stir often until onion is slightly browned, about 10 minutes.
  2. 2. Add beans. Cover and simmer, stirring occasionally, until hot, about 10 minutes. Season to taste with salt and pepper. Pour into a bowl.
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