instant pot pinto beans

Grandma's pinto beans

My grandma grew up in Mexico and 
Course Side, Side Dish
Cuisine Mexican
Keyword mexican pinto beans, pinto beans
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 16 servings
Calories 183kcal
Author Ashlee Marie


  • 4 C dry pinto beans
  • 16 C water
  • 1 salt pork or fatback, depending on where you live, NOT sliced
  • 6-8 Onions peeled
  • salt
  • shredded cheddar topping
  • sliced jalapenos topping


  • The measurements are 1 part beans to 4 parts water. you can go smaller or larger, whichever you want
  • place the water, beans, salt pork and whole onions in a large pot
  • Bring it to a boil and let it simmer all day, stirring every so often so they don't burn to the bottom.
  • About an hour or two before we're ready to eat I throw in another onion or 2 (peeled and cut in half) so there are some large onion chunks in the end.
  • Then take out the fatback and serve.
  • Serve the beans with sliced Jalapenos and shredded cheddar cheese



Calories: 183kcal | Carbohydrates: 34g | Protein: 10g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 19mg | Potassium: 732mg | Fiber: 8g | Sugar: 2g | Vitamin C: 6.1mg | Calcium: 72mg | Iron: 2.5mg