How to Cook Pinto Beans on the Stove
User Reviews
4.8
How to Cook Pinto Beans on the Stove
Description
"How to Cook Pinto Beans on the Stove" instructs beginning with sorting and soaking dried pinto beans to soften them and reduce cooking time. After soaking and rinsing, the beans are simmered in water with bay leaf and a seasoning mixture of sautéed onion, garlic, chili powder, cumin, oregano, and black pepper. The recipe emphasizes maintaining a gentle simmer rather than a rolling boil to preserve bean skins and texture. The beans cook covered for an hour, then uncovered to finish softening and intensify flavors. Kosher salt is added near the end to prevent grainsy texture.
The flavor combines the earthy beans with warm aromatic spices, while the slow cooking results in tender beans that retain their shape. The inclusion of sautéed onion and garlic adds depth, and the optional addition of cotija cheese and fresh cilantro before serving adds brightness and richness.
This method produces a well-seasoned pot of pinto beans that can be eaten as a side dish or used in other recipes. Serving with flour tortillas complements the dish traditionally. The recipe's tips for soaking and salt timing ensure optimal texture and cooking results.
The notes offer alternatives such as using stock instead of water, and methods for pressure cooker or slow cooker preparations. They also provide advice on cooking time adjustments if beans are not soaked, and heat management to avoid skin damage. Adding salt late in cooking preserves desirable bean texture.
Ingredients
- 1 pound pinto beans dried
- 6 cups water plus more for soaking
- 3 tablespoons olive oil
- 1 onion chopped (white or yellow, small
- 4 cloves garlic minced
- 1 teaspoon chili powder
- 1 teaspoon cumin ground
- ½ teaspoon oregano dried
- ¼ teaspoon black pepper freshly ground
- 1 bay leaf
- 1 teaspoon kosher salt plus more to taste
- cotija cheese chopped cilantro; for serving
- cilantro
- flour tortilla
Instructions
- Sort through, remove, and discard any beans that are cracked or split in half, as well as any rocks or debris. Rinse the beans under running water and drain.
- Transfer them to a large bowl, fully cover the beans with water (at least 3 inches over the top of the beans), and set them on the counter to soak for 8 hours or overnight.
- Drain and rinse the beans under cool water. Set aside.
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and sauté for 30 seconds until fragrant.
- Add the chili powder, cumin, oregano, and black pepper. Cook for an additional 30 seconds, stirring continuously.
- Add the soaked pinto beans, 6 cups of water, and bay leaf. Stir to combine.
- Raise the heat to high and bring to a boil. Cover and reduce to a very gentle simmer and cook for 1 hour. Uncover and finish cooking for an additional 30 minutes.
- Remove the bay leaves, stir in the kosher salt, and taste. Add more if desired.
- Serve immediately with queso fresco and warm flour tortillas or as your favorite side.
Notes
- You can substitute water with chicken, beef, or vegetable stock to add more flavor.
- If you skip soaking, increase cooking time to about 2 hours total until beans are tender.
- Maintain a low simmer during cooking to avoid bean skins splitting and bursting.
- Add salt only at the end of cooking to prevent grainy texture and prolonged cooking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Serving | 0.5cup cooked | |
| Calories | 131kcal | 7% |
| Carbohydrates | 24g | 8% |
| Protein | 8g | 16% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 5mg | 0% |
| Potassium | 527mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 1g | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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