These Vegan Mexican Pinto Beans are healthier and tastier than any beans, store-bought or made at any restaurant. They are so easy to make. All you have to do is put them in your crockpot or on the stove and forget about them.

Why will you love these vegan Mexican pinto beans?

The pinto beans are vegan, gluten-free, high in fiber, and a great source of protein. Vegans, especially, incorporate beans into their diets.
Easy to make: This recipe is very easy to make. All you need is beans and water, some herbs, garlic, and salt.
Healthy: Beans are a great source of fiber and protein.
Customizable: Beans are so versatile. You can have them as a main dish or serve them with any other dish you make. You can have them sweet, like Asian dishes like mochi with sweet beans, or savory, like Mexican dishes like chili.
Satisfying: Beans are very fulfilling on their own. In some cultures, such as Cuban, a full meal consists of white rice and beans. This is more nutritious than any fast food we could encounter.
A family favorite: Since bean dishes are versatile, easy to make, nourishing, and fulfilling, beans have become a family favorite in my home and many homes I know. My children love it when I make refried beans, a typical Mexican dish in every Mexican home.

Key ingredients and items you need for the Mexican pinto beans Vegan recipe

Dry pinto beans with garlic and laurel leaves

Ingredients

Pinto Beans: You will need one pound of pinto beans. When you purchase your beans, make sure they look fresh. Check the expiration date first! Fresh beans look complete, rounded, and fluffy. You can also try biting them softly with your molars. If you can bite into them when dry, then they are fresh. However, if you cannot make a dent in them, these beans are not new and will not cook thoroughly. It is difficult to test the biting technique when the beans are in a bag. Then just double-check the expiration date and make sure they do not look strange or drier than what you are used to seeing.
Water: you will need 6 to 8 cups of water, enough to cover the beans by 2 to 4 inches in your crock pot or in your pot if you are using your stove.
Laurel leaf: Laurel leaves add a warm, aromatic flavor to your beans. I highly recommend using these leaves. In addition to being so delicious and filling your kitchen with a delightful fragrance, they are highly nutritious.
Garlic: Garlic adds a delicious, sweet, and savory taste to your beans. If you are sensitive to garlic, you may want to avoid adding it. I am sensitive to garlic myself. However, adding two cloves is great and does not cause any bloating. Let me know how this works for you. I insist on using garlic since it is highly nutritious and also delicious.
Salt: In this recipe, the salt is added at the end when the beans are fully cooked. There are controversies about adding salt at the beginning, during soaking, or at the end. The beans will cook regardless of when you add the salt, as Melissa Clark writes in the New York Times. However, adding salt after the beans are fully cooked has worked wonderfully for me, which is why I recommend this method. I would love to know your preference! Please let me know in the comments.

Items

A big pot with a lid to soak the beans overnight
Crock pot large enough for one pound of beans and eight cups of water (for crock pot option)
Large pot with lid (for stove top option)

What makes pinto beans “healthy,” and what are the nutritional benefits?

As a nutritionist, I am always looking for nutrient-dense foods, and beans are a must-have in your kitchen. Even though I have had a hard time digesting beans due to the gas they can cause, I found that the overnight soaking method described above effectively reduces gas in my digestive system.

Beans are superfoods.
Rich in antioxidants called polyphenols, which may help with some forms of cancer.
Contain flavonoids called kaempferols that are known to help reduce inflammation.
Help reduce cholesterol levels. Having 1/2 cup of beans a day has been shown in studies in the Journal of the American College of Nutrition to reduce total cholesterol and LDL levels.
A high source of fiber, which may also help lower cholesterol levels, reduce heart disease, and relieve constipation.
A great source of fat-free, plant-based protein.
Help reduce the risk of diabetes and balance blood sugar levels.

How to make easy Mexican pinto beans vegan step by step

Step 1. Important! Do not skip the sorting step! Sort beans and take out all stones, rocks, and debris you find. Beans often contain stones or other particles that are not beans. Ensure to inspect your beans and remove all other things that are not beans. You may find some bad bean,s too. Bad beans may have dark spots, mottled skin, visible mold, or an unpleasant or rancid smell. Make sure you remove these bad beans as well. Failure to skip the sorting step may increase your chances of eating not good-tasting beans, stones, rocks, or food poisoning from the mold in the bad beans. As you shop for beans more frequently, you will become an expert in recognizing good and bad beans, and good and not so good beans brands.
Step 2. Once you have removed debris from your beans, wash them thoroughly and drain them.
Step 3. In a large pot, pour in the beans and add enough water to cover them by about 2-4 inches. You are going to soak them overnight, from 8 to 24 hours. This process helps remove the sugars in beans that are responsible for gas production, and the beans won’t cause gas in your stomach. This process is essential. Otherwise, you may end up with a gassy stomach after eating your beans.
Step 4. Next morning, after your beans have soaked overnight, dispose of the water in which they soaked. Your beans will look about two to three times bigger, which is excellent! If your beans did not increase in volume, it might mean they are old. Rinse your beans again to make sure all the soaking water is gone.

Crock Pot Method (Slow Cooker)

Step 5. In a crock pot, add your rinsed beans and pour water to cover the beans about 2 inches or 4 centimeters.
Step 6. Add 2 garlic cloves and 2 Bay leaves. Cover with a lid. Set your crockpot to fast cook for 6 hours. Alternatively, you can cook in slow mode for 8 hours.
Step 7. Check your beans and make sure that they are soft and fully cooked. If you feel that they need more time, leave them for another hour or two.
Step 8. Try your beans. They must be soft, and the skin must be smooth too. Add salt to your taste, let them rest for about 10 minutes to incorporate the salt, and enjoy!

Stovetop Method

Step 5. Add your rinsed beans, two garlic cloves, and two laurel leaves in a big pot. Pour water over the beans, covering them entirely by about 2 inches. Put the lid on and cook on medium heat for about 1 ½ hours. Check every 30 mins and add more water if needed.
Step 6. Check your beans and make sure that they are soft and fully cooked. If you feel that they need more time, leave them cooking on the stove on medium heat for another 30 mins.
Step 7. Check your beans to see if they are fully cooked, soft, add salt to your taste, let the salt incorporate for about 10 minutes, and enjoy!

Useful tips and tricks for the perfect cooked beans

Optional Add-Ins and Variations: 1/2 fresh onion when the beans are cooking, garlic powder, paprika, onion powder, cayenne pepper, cumin, black pepper, oregano, top it with cilantro, chopped onions, chopped fresh tomatoes, chopped Serranos (fresh green chilis), and any herbs you like.
How to serve or what to serve it with? Rice and beans have been the main dish in many Spanish-speaking countries. Some favorites are white rice, Mexican rice, coconut rice, and turmeric rice. The possibilities are endless. You can also serve the beans with a salsa or vegan dip, tostadas, chips, roasted vegetables, salads, and many more. Our Spicy Mexican Hummus is a great option, too.
How to store: Store the cooked beans in an air-tight container in the fridge for 5 to 7 days. You can freeze cooked beans, too. I freeze them constantly. Divide the beans into two or three batches, then freeze them in containers for up to 1 month. When you are ready to eat the beans, defrost them first overnight. Then, you may cook each batch in different ways.