Pinto Beans | Cook for Your Life
Ann's Pinto Beans - Frijoles pinto de Ann - Anti-cancer recipes - Cook for Your Life

Pinto Beans

Rated 5 out of 5
5 out of 5 stars (based on 14 reviews)

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 sweet smoked paprika to give the pinto beans a rich, almost meaty taste. Although...


  • 4 cups cooked pinto beans or 2 (14 ounce) cans drained and rinsed
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 large carrot, finely diced
  • 1 celery stalk, finely diced
  • ½ teaspoon whole cumin
  • 2 teaspoons chopped fresh oregano
  • ¾ teaspoon sweet smoked paprika, or to taste (see Chef Tips)
  • Sea salt, to taste
  • Water or stock, as needed
Missing an Ingredient?
Visit our ingredient substitution guide ›

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

This site is registered on as a development site. Switch to a production site key to remove this banner.