Pinto Bean

Chuckwagon cooks used to simmer beans for days, and the cowboys always thought they tasted best on the third day. This version, called frijoles de olla in Spanish, is even better reheated. The beans cook in flavorful juices that are also served with them.

Team these with grilled or broiled chicken, or add a green salad and some crusty whole wheat bread for a simple supper.

These can be made one day before serving.

"Drunken" Beans

A can of pumpkin purée adds richness, body, and an autumnal hue to this speedy chili, letting the flavors of the spices, aromatics, and ground beef shine.

This refried-bean-slathered gordita with all the fixings is a Mazatlán specialty.

A hearty, wholesome twist on the classic, with brown rice, canned beans, and mushrooms.

Neither a tamale nor a pie, this cozy Tex-Mex casserole is a mash-up of beefy bean chili and homemade cornbread.

This crispy-but-tender fried tuna is reminiscent of its porky namesake—particularly when paired with rich refried beans and bright pickled onions.

This warm, melty, cheesy version of classic seven-layer dip marries the best of refried beans and queso for game day and beyond.

This refried beans recipe comes from cookbook author Rick Martinez’s dad, who uses salt pork and bacon drippings for deeply savory beans.

Fried eggs, pico de gallo, melty cheese, and refried beans, all piled atop crusty bread.

These veggie enchiladas feature a charred tomatillo salsa verde, creamy pinto beans, and plenty of cheese.

Some of us still have nightmares about bad puréed black bean soups that were once a “thing.” Creamy puréed pinto beans, chiles, and lots of mix-ins set this soup on the right path.

These fillings would also work wrapped up in a tortilla or lavash.

Browning and then braising whole legs for this turkey chili adds both body and flavor to the final product—so much better than the ground stuff.