Rubio’s “No-Fried” Pinto Beans

Yield: 12 to 15 servings

Prep Time: 15 min + standing time

Cook Time: 20 min

Rubio's "No Fried" Pinto Beans

This recipe comes from Southern California's popular fish taco restaurant: Rubio's


1 pound pinto beans, well-rinsed
1/2 Tablespoon salt
3/4 Tablespoon garlic salt
1/4 Tablespoon ground black pepper


1. Place beans in a large stock pot and cover with water. Add salt and let sit overnight.

2. Bring beans to a boil over high heat and cook until soft in texture, about 20 minutes. Remove from heat and let sit for one hour.

3. Drain remaining water, leaving just a little on the bottom, and add garlic salt and pepper.

4. Using a potato masher, mash the beans until creamy in texture, leaving some beans whole.


*I like to sprinkle these with a little bit of crumbled Cotija (Mexican) cheese.

Source: (via Rubio's Fresh Mexican Grill)

6 Responses to “Rubio’s “No-Fried” Pinto Beans”

  1. postedAug 9, 2011 7:37 AM
    mark d

    soak beans overnight before cooking them according to this recipe.

    • postedAug 9, 2011 8:04 AM

      thank you ๐Ÿ™‚

  2. postedJan 2, 2013 8:51 PM

    Tried this recipe and it came out exactly like Rubios version. Many thanks!

  3. postedJan 19, 2013 5:54 PM

    Help. I’m confused. The recipe says to let the beans soak overnight with salt and also says to ad salt after you drain the water. What is the correct amount of salt to use?

    • postedJan 20, 2013 9:37 AM

      Sorry- add “garlic salt” after.

  4. postedJul 17, 2017 10:21 AM

    My beans turned out gray not close to the color of Rubio’s. ย ๐Ÿ™

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