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3 cups pinto beans (I like to use 2 cups pinto beans and 1 cup black beans)
1 cup brown rice
8 to 10 cups water
1 tablespoon salt
3 tablespoons or less depending on taste, taco seasoning (can use homemade)

For extra nutrition, soak the pinto beans and brown rice in enough water to generously cover it all. Add 3 tablespoons whey or lemon juice and stir. Cover and let sit overnight until you are ready to start cooking dinner. Drain the beans and rice, then proceed with the recipe as usual.

Bring all ingredients, except taco seasoning, to a boil, and simmer covered for 2 1/2 to 3 hours. Check a few times as it cooks to add more water if necessary. When the beans are soft, add taco seasonings. Adjust seasonings to taste.

Cheddar cheese
Sour cream

Note:  This recipe always makes way more than we would eat in one meal.  I freeze any leftovers in 1-quart freezer containers, then use to make taco soup, chili, or burritos again later.

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  1. Do you know how much water I should use if after soaking beans I cook them in my instant pot?
    1. I found this post that talks about how long to cook pinto beans in the instant pot if you have soaked them first! https://www.lettyskitchen.com/how-to-cook-pinto-beans-pressure-cooker/
  2. I made pinto beans yesterday so we can have burritos today... brown rice, quick salsa (1 jar canned tomatoes and 1 TBLSP salsa mix from Garlic Gourmet), pinto beans (that I run through the processor so they look like refried beans...), and corn mini tortillas (although I usually will make a batch of tortillas... just didn't today..) Of course the boys have to add cheese and sour cream... I'm good with or without it..

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