Yield
Makes 8 to 10 servings

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.

How to Make It

Step 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.

Step 2

Add beans. Cover and simmer, stirring occasionally, until hot, about 10 minutes. Season to taste with salt and pepper. Pour into a bowl.

Ratings & Reviews

Easy & Tasty

melissainboise
September 12, 2015
I did this with black beans (instead of pinto) as a side dish for a dinner party featuring Mexican food.  There's a fair amount of chopping, but aside from that it's mega easy -- love that it uses canned beans (which I drained but did not rinse, which I think is important for this one).  I used a bit of olive oil to saute the onion mixture, and added some cumin, chili powder and Mexican oregano.  I made it a few hours ahead of time up to the point of mixing in the beans (but not simmering), then right before serving I heated it through on the stove and moved it to a pre-warmed crock pot on the buffet.  A single recipe makes A LOT more than 8-10 servings.  We had 20 people at our dinner party and about 20% of the beans leftover at the end.  And it's not because people didn't like them!  There were lots of compliments and one person asked for the recipe.  Non-meat eaters (like me) used the beans as their taco filling and it was delicious.