Cowboy Pinto Beans



Serving size

about 1 1/4 cup
60 Minutes

This recipe can be multiplied and will keep well in the refrigerator for 3-4 days. Reheat gently. (Also good cold.)

Cowboy Pinto Beans


1 tsp. Olive oil
1 medium White onions (diced)
1 Medium Green bell peppers (diced)
2 15 ounce can Canned no salt added pinto beans (drained and rinsed)
2 cup Water
1 Tbsp. No salt added tomato paste
1 Tbsp Molasses
1 tsp. Chili powder
1/2 tsp. Salt
1 to taste Black pepper
1/2 tsp.. Ground cumin


Place the oil in a pan over medium-high heat. Add the onion and sauté for three minutes. Add the bell pepper and cook for another two minutes.

Add the beans, water, tomato paste, molasses, chili powder, salt, pepper and cumin and stir. Cook on medium high for about 5 minutes.

Reduce the heat and simmer on low for about 45 minutes or until the sauce thickens. Stir them occasionally while they are simmering.


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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

The key is to cook the beans fast for about ten minutes on medium-high heat. Stir them often in that first ten minutes and then reduce the heat to very low and simmer, covered. Stir them only occasionally. The stirring will break up a few beans and help thicken the sauce.

"I always wanted to be a cowboy, and Jedi Knights are basically cowboys in space, right?"

Liam Neeson, Actor