Yield: 8 servings
4.95 from 55 votes

Mexican Pinto Beans

Prep Time: 20 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 3 mins
Course: Dinner, Side Dish
Cuisine: Mexican
These soupy beans can be served as a soup or as a side dish over rice or with tortillas. Leftovers freeze well.


  • 1 pound dried pinto beans
  • 1 teaspoon olive oil
  • 1 small yellow onion (chopped)
  • 1/4 cup minced cilantro
  • 3 clove garlic (minced)
  • 1/2 medium yellow onion (left whole)
  • 1 4.24 ounce can chopped green chilies
  • 1 whole jalapeño
  • 2 tablespoons chicken or vegetable bouillon (Better than Bouillon)
  • 2 bay leaves
  • 1 teaspoon Kosher salt


  • 2 medium vine tomatoes (cored, seeded, and chopped)
  • 1/4 medium red onion (chopped)
  • 2 scallions (chopped)
  • 1/4 cup minced cilantro
  • 3 ounces queso Oaxaca or mozzarella (diced 1/4-inch)
  • 8 ounces sliced avocado
  • lime wedges (for serving)
  • tortillas (optional for serving)


  • Soak the beans overnight in water. Discard the water the next day.
  • Set pressure cooker to saute, add the oil and chopped onion and cook until soft. Add the garlic, 1/4 cup cilantro and cook 1 minute. Set aside in a bowl.
  • In the pressure cooker combine the soaked beans, green chilies, jalapeño, half onion, bouillon, bay leaves and 6 cups water. Cover and cook high pressure 45 minutes.
  • Natural release. Discard bay leaves, half onion and jalapeño and stir in the reserved sautéed onion and season with salt.
  • Press saute and cook uncovered until thickened, about 30 minutes, stirring occasionally.
  • Meanwhile, combine the tomato, red onion, scallion and cilantro in a small bowl.
  • Ladle beans into serving bowls, add the cheese and top with tomato mixture and avocado. Serve with lime wedges and tortillas if desired.


Serving: 1generous cup, Calories: 294kcal, Carbohydrates: 42.5g, Protein: 17g, Fat: 8.5g, Saturated Fat: 2g, Cholesterol: 8.5mg, Sodium: 635mg, Fiber: 11g, Sugar: 2.5g
Freestyle Points: 3
Points +: 8