Pinto Beans | Recipes | Cook For Your Life
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Pinto Beans

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Clock Icon for Prep Time 5 min prep
Clock Icon for Prep Time 45 min total
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 10 ingredients

This is an easy vegan version of the pinto or “colorada” beans that accompany many Dominican meals. It uses a little smoked paprika to give the pinto beans a rich, almost meaty taste. Although usually...


  • 2 tablespoons olive oil
  • ½ teaspoon whole cumin seeds
  • 1 medium onion, diced
  • 1 large carrot, finely diced
  • 1 celery stalk, finely diced
  • 2 teaspoons chopped fresh oregano
  • ¾ teaspoon smoked paprika, or to taste
  • 4 cups cooked pinto beans, or 2 (14 ounce) cans drained and rinsed (see Chef Tips)
  • Water or stock, as needed
  • Sea salt, to taste
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Nutrition Facts


285 cals


6 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

4 g


45 g


3 g


11 g


15 g


252 mg


  1. Heat the oil in a Dutch oven, or heavy-bottomed pot, over a medium-high heat. Add cumin and let it sizzle for 30 seconds. Add the onion, carrot, celery and oregano. Sprinkle with salt and cook for 2 minutes. Partially cover and turn the heat down to medium-low and sweat for 10 minutes or until they are tender and beginning to caramelize.
  2. Add the smoked paprika and cook for 1 minute, stirring to mix.
  3. Add the cooked beans and their liquid, or if using canned, add just enough water to cover. Bring to a boil then reduce to a low simmer and cook, covered for about 30 minutes. Add a little water if the beans look too dry, taste for salt. Serve with Basic Brown Rice or in a burrito.

Chef Tips

Always drain and rinse canned beans before using to get rid of the excess salt.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society