We’re getting back to the basics with this one! I love exploring really simple ways to transform pantry staples, like canned beans, into a filling and satisfying meal. For these Cheesy Pinto Beans, I simply seasoned up some canned beans, puréed half to make the beans nice and creamy, then stirred in a little cheese to make it extra flavorful and satisfying. Serve them over rice and you’ve got an easy and satisfying meal for pennies.
What Are Pinto Beans?
Pinto beans have been a staple ingredient in many parts of the world, including Mexico and the Southwest U.S., for generations, so if you live in those areas you’re probably very familiar with this delicious bean. But if pinto beans aren’t already part of your regular diet, this recipe will be a great introduction. Pinto beans are a small, tan-colored bean that has a speckled appearance when dried. They have a deliciously creamy texture once cooked, which makes them great for refried beans, soup, burritos, or just enjoying over rice, like I did here.
Can I Use Dry Beans?
Dry beans will always be more budget-friendly, usually lower sodium, and oftentimes have better flavor, but they can definitely a little more time and work to prepare. This Cheesy Pinto Bean recipe is designed for convenience, so we’re using canned beans this time around. If you want to use pinto beans that you’ve cooked from dry, you’ll need about three cups of cooked beans. You’ll likely need to add a little more salt to your recipe at the end, as well.
How to Serve Cheesy Pinto Beans
This deliciously simple recipe can be eaten a few different ways. I served mine over a bowl of rice, but you could also purée more of the beans and serve it as a beany chip dip! I think it would also be good served in a bowl then scooped up with some fluffy naan or pita. Or, simply serve them alone as a side dish with your favorite meal.
What Else Can I Add?
Beans are such a flexible ingredient, so there are several other ingredients you can add to these cheesy pinto beans. Here are some other ingredients that you can stir into your beans:
- Diced Hatch green chiles
- Salsa
- Diced red onion
- Diced ham or bacon
- Sour cream (makes the beans EXTRA creamy)
- Cilantro
- Green onions
Cheesy Pinto Beans
Servings 4 ⅔ cup eachIngredients
- 2 cloves garlic ($0.16)
- 1 jalapeño (optional) ($0.08)
- 1 Tbsp cooking oil ($0.04)
- 2 15oz. cans pinto beans ($2.00)
- 1/4 tsp smoked paprika ($0.03)
- 1/4 tsp ground cumin ($0.03)
- 1/8 tsp freshly cracked black pepper ($0.02)
- 2 dashes hot sauce ($0.10)
- 1/2 cup shredded cheddar cheese ($0.50)
Instructions
- Mince the garlic and finely dice the jalapeño (remove the stem and seeds).
- Add the garlic, jalapeño, and cooking oil to a pot. Sauté the garlic and jalapeño over medium heat for about one minute, or just until the garlic is very fragrant.
- Add one can of pinto beans to a blender, with the liquid in the can, and purée until smooth.
- Add the puréed beans and the second can of beans (drained) to the saucepot with the garlic and jalapeño. Stir to combine.
- Season the beans with the smoked paprika, cumin, pepper, and hot sauce. Stir to combine, then heat through over medium, stirring occasionally.
- Finally, add the shredded cheddar and stir until it has melted smoothly into the beans. Taste the beans and adjust the seasoning to your liking. Serve over rice or with your favorite meal.
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Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Cheesy Pinto Beans – Step by Step Photos
Mince two cloves of garlic and finely dice one jalapeño (seeds and stem removed). Add them to a pot along with one tablespoon of cooking oil. Sauté over medium heat for 1-2 minutes, or just until the garlic becomes really fragrant.
Add one 15oz. can of pinto beans to a blender (with the liquid in the can) and purée until smooth. Alternately, you can use an immersion blender in the pot with the beans.
Add the puréed beans to the pot along with a second 15oz. can of pinto beans (drained). Stir to combine.
Season the beans with ¼ tsp smoked paprika, ¼ tsp ground cumin, ⅛ tsp freshly cracked black pepper, and a couple of dashes of hot sauce. Stir to combine and then allow the beans to heat through, stirring occasionally.
Once the beans are hot, add ½ cup shredded cheddar cheese.
Stir the beans until the cheese has melted smoothly into the beans.
Taste the beans and adjust the seasonings to your liking. Because canned beans and cheese contain a fair amount of salt, I did not find that I needed to add any to the beans. Serve the beans over rice, with chips, or as a side to your favorite meal!
These are so good! The first time I made them as written, but I like my food spicier, so the next time I used only one can of beans and the same amount of other ingredients. I also added a small amount of cream cheese. It was perfect, and I like that it made a smaller amount, since I’m cooking for one. I used the leftovers in quesadillas. I don’t usually enjoy beans, but I’ll definitely be making these again!
These are tasty. I like the texture from the blended beans. I added about 1/4 tsp salt and more hot sauce to give it more flavor. I have been enjoying it in tacos with salsa and sour cream! It’s a bit runny, so I might remove the water from the very top of the blended can if I make again. Overall great, just needs a few tweaks!
Just made the cheesy pinto beans with brown rice. I added diced ham and topped with sour cream. It was delicious! As good or better than any Mexican restaurant I’ve been to. And it took no time at all. And it’s cheap to make! What a keeper!
Tried this recipe for the first time last night and it was a hit! Cost effective, tasty, and filling. I didn’t have a jalapeno, so I diced up some red bell pepper in its place. You could definitely use a serrano or poblano pepper to add some freshness. We will definitely make again!
Delicious! Made this with pinto beans I pressure canned a couple years ago. So, so good! Thanks! God bless!
I know the recipe is literally pinto beans but do you think this would also taste good with black beans??
Yep, you really can’t go wrong with seasoned beans of any type. :)
This is one of my new favorite recipes, with a few twists. I usually double the spices, add a chopped red onion at the beginning, stir in some pico de gallo, and juice from a whole lime. Made it several times and have eaten it with eggs, tortillas, rice, and as soup!
I like pinto beans but I don’t like spicy. I will make this without the jalapeno and hot sauce. I also have my druthers about the cumin and smoked paprika. Could i substitute onion for the jalapeno? Other than that I’m sure I will like it.
Yep! You can season them with whatever herbs, spices, or aromatics that you like. :)
Really good! I used cooked dry pinto beans that I had frozen and added some broth for the liquid. Instead of blending the mixture I just mashed some beans up with a spoon. Topped with pico de gallo and sour cream. Simple and delicious!
Gorgeous texture – creamy yet substantial, and very filling! For once, I regret omitting the jalapeño – I’m a major spice wimp, and I usually skip any chili peppers and drastically reduce the amount of cayenne pepper that a recipe calls for. I wish I had kept it in this time, though – it ended up being extremely creamy, and could have used the extra kick. I compensated with a little extra hot sauce (siracha, in my case) which was delicious, but next time I’ll keep the jalapeño. Beth, I’m sorry I ever doubted you!
Sour cream, red onions, and green onions all made superb toppings.
Excellent dish! Cheap, delicious, and filling. Absolutely loved it.
Not gonna lie, I hate most beans due to texture issues. I can tolerate refried, but anything with an actual bean? NOPE. Surprisingly, due to the blending on this, I can actually eat these! Quite please with this and I’ve been eating these the last couple days. Thanks for this!
I used my own homegrown and dried Tiger’s Eye beans (about 240 grams dried). I used some of the water I boiled the beans in and added a bit more salt and it was wonderful. I’m definitely growing more Tiger’s Eye beans this year just to make this recipe again.
Who doesn’t love pinto beans? I’m tempted to make this every week. We did this with grilled peppers and onions and a citrus/spicy marinated grilled chicken. Beans, beans, they’re good for your heart…and wallet!
I’ve been looking for a tasty easy bean recipe and this fit the bill perfectly! I like mine spicier and chunkier so the next time I make them I’ll probably only puree 1/2 can of the beans and add more jalapeno.