Easy Pinto Bean Spread and Dip for Sandwiches and Snacks
Spread the love with this easy pinto bean spread and dip—perfect for sandwiches, snacks, and comes together easily without a blender.
or read on for step-by-step instructions with photos
How to Make a Creamy Pinto Bean Spread Without a Blender
If you don’t have a food processor—or just don’t feel like hauling it out—this bean spread has you covered. It all comes together in one pan with just a fork, whisk, or potato masher.
It’s creamy, tangy, a little chunky, and so versatile. Spoon it into tacos, spread it on sandwiches, or just eat it straight with chips. No fancy tools, no extra cleanup.
Why You’ll Love This Pinto Bean Recipe
No bulky gear: No blender or food processor required.
Naturally healthy: Vegan, gluten-free, and dairy-free, packed with fiber, protein, and less fat than refried bean dips.
Multi-use spread: Works as a dip, taco filling, or sandwich spread—delicious warm or cold.
What’s Ahead in this Recipe
Texture and flavor tips: How to fix the consistency if your bean dip turns out too thick or too thin.
Serving ideas: Creative ways to serve and pair your bean spread or dip.
Ingredient swaps: Flexible options for pinto beans, spices, and fresh add-ins.
Storage tips: How long it lasts, how to reheat, and whether you can freeze pinto bean dip.
Pinto bean FAQs: Your questions answered—like whether canned or dried pinto beans work best for this recipe.
But first, I’ll walk you through this pinto bean dip recipe step-by-step with photos, so you know exactly how to nail it on your first try.
Let’s get cooking!
What you’ll need
Ingredients for Pinto Bean Spread
1 (20 oz / 560 g) can pinto beans
3 green onions, chopped (whites and greens separated)
1 clove garlic, finely minced
½ teaspoon smoked paprika
1 small plum tomato, diced
1 small jalapeño, finely diced (deseeded for mild)
3 tablespoons apple cider vinegar
extra virgin olive oil, enough to coat the bottom of the pan
salt, to taste
Equipment
Knife and cutting board
Medium pan or pot
Something to mash the beans (potato masher, whisk, fork, or wooden spoon)
Makes: 2 cups (500 ml)
Prep: 5 min Cook: 15 min
How to Make Pinto Bean Spread
Step 1
Sauté aromatics for the bean dip base.
Cover the base of a medium-sized pan or pot with olive oil and place it over low heat. Add the green onion whites and garlic, and cook gently until softened—just enough to mash with a fork.
Stir in the smoked paprika and cook for about a minute to toast it. This step builds a flavorful base for the pinto bean dip.
Step 2
Add pinto beans, boil, and mash until creamy.
Pour in the entire can of pinto beans, including the liquid, and bring to a boil over high heat. Mash and stir the beans until no whole beans remain.
I used a whisk, but a potato masher or the back of a wooden spoon works too.
Step 3
Cook until thick to form a spreadable dip.
Continue cooking on high, stirring and mashing, until the mixture thickens—about 5 minutes.
To check the consistency, take it off the heat and scrape a line through the middle. If the line doesn’t fill in, your pinto bean spread is ready.
Step 4
Stir in fresh ingredients and season well.
Take the bean mixture off the heat, then add the rest of the fresh ingredients: jalapeño, tomato, and green onion tops.
Season with vinegar and salt, taste to adjust with more of each until the bean dip tastes addictive. Don’t be shy with the vinegar—it really brightens up the flavor.
Step 5
Serve your pinto bean spread warm or cold.
Transfer to a bowl and serve immediately while still warm, or cool and refrigerate to enjoy later.
Add this pinto bean spread on sandwiches, vegan mushroom fajitas, or tacos. Or try as a dip with veggies, tortilla chips, or crackers!
My Tips for the Best Pinto Bean Spread and Dip
Too thick? Whether it’s just off the stove or straight from the fridge, your pinto bean spread might firm up. Stir in a splash of water to thin it to your ideal consistency.
Too thin? If your bean dip feels runny, just keep cooking it a bit longer to let the extra moisture evaporate. It’ll thicken as it reduces—and even more as it cools.
Mash method matters: A potato masher will give you the smoothest texture, while a fork or the back of a wooden spoon will keep it chunky. A whisk lands somewhere in between. Use whatever you’ve got on hand and adjust based on your preferred consistency.
Season to taste: The apple cider vinegar brings brightness to this bean dip. Taste as you go and adjust with more vinegar or salt until it really sings.
How to Serve Pinto Bean Spread and Dip
Sandwich spread: Use this pinto bean spread in a Mediterranean-style wrap with oven-roasted marinated veggies, olives, and sun-dried tomatoes. Or try it in a breakfast sandwich layered with avocado, hard-boiled egg, and quick pickled red onions.
Dip for snacking: Scoop it up with tortilla chips, raw veggies, pita, or crackers. For a full snack spread, serve it alongside zesty lime guacamole and classic pico de gallo salsa for a bright, Mexican-inspired trio.
With Mexican foods: Spread it warm onto vegan mushroom fajitas, layer it in Tex-Mex smash burger tacos, top easy microwave nachos, or pair it with huevos rancheros for a savory breakfast.
Meal prep: Swap it in for hummus as the protein base in grain bowls. Try it with overnight marinated green beans, spiced roasted butternut squash, or skillet-seared Brussels sprouts for a make-ahead lunch that’s full of flavor.
Substitutions
Beans: You can swap the pinto beans for any canned beans or chickpeas. Black beans, navy beans, or cannellini all work well and mash easily for a smooth, creamy dip.
Spices: No smoked paprika? Try Mexican chili powder for heat, or cumin, coriander, or dried oregano for an earthy twist in your bean dip.
Fresh add-ins: Mix it up with chopped cilantro, corn, bell peppers, grated carrots, or even pickled onions or jalapeños for a bit of tang and crunch.
Acid: Apple cider vinegar gives this spread its brightness, but white wine vinegar, lemon juice, or lime juice are great substitutes depending on what you have on hand.
How to Store Pinto Bean Spread and Dip
Fridge: Store your pinto bean spread in an airtight container in the refrigerator for up to 1 week. It will thicken as it chills—just stir in a little water if needed before serving.
To Reheat: You can enjoy this bean dip cold or reheat it gently on the stovetop or in the microwave. Add a splash of water as it warms to bring back its creamy texture.
Freezer: Freeze for up to 3 months. Thaw in the fridge overnight, then stir to recombine. If the spread has separated, reheat gently and stir until smooth again.
Pinto Bean Dip and Spread FAQs
Is this bean dip the same as refried beans?
No, this pinto bean dip is a little different than refried beans.
Refried beans are typically mashed and then fried in lard or oil, which gives them a rich, dense texture.
This dip is made by simmering the beans with aromatics, mashing them as they cook, and reducing the liquid until thick—no frying step needed. It uses much less fat, turns out a little chunkier, and finishes with fresh ingredients for extra texture and brightness.
Is this pinto bean dip and spread healthy?
Yes, this pinto bean dip is healthy. It’s vegan, dairy-free, gluten-free, and full of fiber and plant-based protein. It’s also lower in fat than traditional refried beans or cheese-based dips.
Why use the liquid from canned pinto beans?
The liquid from canned pinto beans is full of starch, which helps thicken the dip and add richness. Since this recipe isn’t blended, that extra starch helps it come together smoothly. Plus, it’s a great no-waste approach—no need to add extra broth or water.
Are canned or dry pinto beans better for making dip?
Canned pinto beans are better for making dip quickly since they’re already cooked and soft, so they mash easily without a blender. Cooked dry beans work too if you’ve got more time—just soak them overnight and simmer until they’re falling-apart tender. Be sure to save some of the cooking liquid to help bring the dip together, just like we do with the canned bean liquid.
Can I freeze bean dip?
Yes, you can freeze this pinto bean dip. Store it in an airtight container for up to 3 months. Thaw in the fridge, stir to recombine, and reheat gently if needed.
What food goes well with pinto beans?
Pinto beans pair well with Mexican and Tex-Mex flavors like salsa, chunky beef chili, cornbread, Mexican rice, and grilled meats. They’re mild and versatile, making them an easy swap in almost any dish where you’d normally use beans.
That’s it, enjoy!
I truly love making this bean spread, but usually swap out the pinto beans for a different variety each time, like navy or black beans. But don’t limit yourself—you can apply the same technique to any variety of canned beans or even chickpeas to make a delicious dip or spread.
Looking for more easy dips? Be sure to try my authentic lime guacamole and fresh pico de gallo salsa. They’re perfect alongside this pinto bean dip!
Summary
Easy Vegan Pinto Bean Spread Recipe
Try this quick, no-blender pinto bean dip—perfect for sandwiches, tacos, or scooping with chips. Made in one pan with just a whisk.
Makes: 2 cups (500 ml)
Prep: 5 min Cook: 15 min
Dietary Notes: Gluten-free, Dairy-free, Egg-free, Vegan, Vegetarian, Low-carb
Ingredients
1 (20 oz / 560 g) can pinto beans
3 green onions, chopped (whites and greens separated)
1 clove garlic, finely minced
½ teaspoon smoked paprika
1 small plum tomato, diced
1 small jalapeño, finely diced (deseeded for mild)
3 tablespoons apple cider vinegar
extra virgin olive oil, enough to coat the bottom of the pan
salt, to taste
Instructions
Cook aromatics. Coat the base of a medium pan with olive oil and place over low heat. Add green onion whites and garlic, and cook gently until soft and fragrant. Stir in smoked paprika and toast for about a minute.
Add and mash beans. Add the entire can of pinto beans with its liquid. Bring to a boil over high heat. Mash the beans directly in the pan using a whisk, potato masher, or back of a spoon until no whole beans remain.
Reduce and thicken. Continue cooking on high, stirring and mashing, until the mixture thickens—about 5 minutes. Once it looks close, take the pan off the heat and scrape a line through the center. If the line doesn’t fill back in, your dip is ready.
Add fresh ingredients and season. Off the heat, stir in the jalapeño, tomato, and green onion tops. Add vinegar and salt to taste, adjusting until the flavor pops.
Serve. Spoon into a bowl and serve warm, or cool and refrigerate to enjoy cold. The dip will thicken as it chills.
Top Tips
Adjust the texture: If your bean dip feels too thick, just stir in a little water to loosen it. If it’s too runny, keep cooking to reduce the liquid and thicken it up. It’ll also thicken a little more once chilled.
Choose your mashing tool: A potato masher gives you the smoothest consistency, while a fork or the back of a spoon keeps it chunky. A whisk lands somewhere in between—go with whatever you’ve got on hand and the texture you like.
Taste and tweak: Apple cider vinegar adds brightness, so don’t be shy. Taste as you go and adjust with more vinegar or salt until the flavor really shines.
Further reading: For more, check out my tips, serving ideas, substitutions, storage tips, and FAQs!
Did you try this pinto bean spread?
I’d love to hear how it went—or how you made it your own. Please leave a comment below or tag me on Instagram @onecreativecook if you share your creation!
More Easy Bean Recipes to Try
Vegan white bean dip: Another easy, no-blender dip made with canned white beans, garlic, and fresh lime juice. Great for scooping or spreading.
Creamy cauliflower and bean mash: Light, fluffy, and ultra-comforting—this cauliflower and white bean mash is perfect as a cozy side or low-carb base.
