By Grocery List Plus Editorial Staff | Published on June 2, 2026

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Salsa Pinto Beans

Serves 7

136 cal · 25 min

Salsa Pinto Beans

Recipe GLPR71caad0c6d9783

4.5(1)
Mexican
Side Dish
25 min
136 cal
Servings: 7
Oven
Stovetop
SNAP eligible

A simple and delicious one-skillet side dish combining tender pinto beans with zesty salsa, aromatic garlic, and sautéed onions. Perfect as a topping for rice, pasta, or baked potatoes, or served as a hearty vegetarian main course. Ready in just 20 minutes.

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Ingredients

1 tablespoon olive oil

1 medium onion, chopped

1 clove garlic, minced

2 cans (15 ounces each) low-sodium pinto beans, drained and rinsed

1 cup salsa

Directions

  1. Wash your hands thoroughly with soap and water before beginning.

  2. Pour the olive oil into a large skillet and heat over medium heat until shimmering, about 1 minute.

  3. Add the chopped onion and minced garlic to the hot oil. Stir frequently and cook until the onion softens and becomes translucent, approximately 5 minutes.

  4. Add the drained and rinsed pinto beans and the salsa to the skillet. Stir well to combine all ingredients.

  5. Reduce heat to medium-low and simmer the bean mixture for 10 minutes, stirring occasionally, until the flavors meld and the sauce thickens slightly.

  6. Serve warm over cooked rice, pasta, or a baked potato as a flavorful and satisfying side dish.

Comments

Grocery List Plus Editorial Staff4.5

This is a straightforward weeknight bean dish with ingredients every Charlotte grocery carries—pinto beans are a pantry staple at Harris Teeter, Food Lion, ALDI, and Walmart, and salsa is stocked everywhere. The cost per serving is genuinely cheap, probably under 50 cents when using canned beans and jarred salsa. The real issue is honesty: if you're starting with canned beans, 25 minutes is accurate for a quick side, but if anyone reads this as dried beans, the time is false. This reheats perfectly and is fussy-free, making it solid for families or meal prep, though it's more of a supporting player than a main course.

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