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In the Kitchen with Amelia & Teddy: Slow-Simmered Pinto Beans

Dancing Pinto Beans

  • Makes


  • Meal
  • Prep

    10 minutes
  • Cook

    180 minutes
  • Total

    190 minutes


  • 1 lb. dried pinto beans, rinsed
  • 2 tablespoons lard/bacon fat/ or olive oil
  • 10 sprigs cilantro, chopped
  • 2 cloves garlic, smashed
  • 1 jalapeno, slit lengthwise
  • 1 medium onion, chopped
  • 1 medium tomato or 4 to 5 cherry tomatoes, chopped
  • 2 teaspoons ground cumin
  • ¼ teaspoon ground cinnamon
  • Kosher salt, to taste
  • 1-2 limes
  • avocado, sour cream, corn tortillas or tortilla chips to serve


  • 1. Combine beans, lard, cilantro, garlic, jalapeno, onion, tomato, cumin, cinnamon and 7 cups water in a large dutch oven. Boil, reduce heat to medium-low, and simmer, stirring occasionally, until beans are tender, about 3 hours. Pour over the juice of one lime and at least two teaspoons of salt. Taste. It very well may need another teaspoon or two of salt.

  • 2. Serve in bowls with a large dollop of sour cream, some avocado slices, lime wedges, and either tortilla chips or warm corn tortillas.

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