Pinto Beans
User Reviews
4.8
Pinto Beans
Description
The Pinto Beans recipe starts by soaking dry pinto beans overnight to remove off-flavors and soften the beans. After rinsing, they are browned gently with chopped onion and optional jalapeno sautéed in avocado oil to create a flavorful base. Ground cumin adds warm, earthy notes.
The beans cook slowly in water combined with dried oregano, salt, and freshly ground black pepper until tender and the cooking liquid thickens, often until beans begin to fall apart, contributing a rich, hearty texture and thick broth. Lime juice stirred in after cooking brightens the overall flavor.
This dish fits well as a side or base for Mexican or southwestern meals. Optional chili powder can add heat, and fresh cilantro garnish adds herbal brightness. Additional water may be added during cooking to keep beans submerged and ensure even cooking.
Ingredients
- 2 cups pinto beans dry
- 1 tablespoon avocado oil
- ½ white onion chopped
- 1½ teaspoons cumin ground
- 8 cups water plus more as needed
- ½ teaspoon oregano dried
- 2 teaspoons salt plus more to taste, sea salt
- black pepper freshly ground
- 1 tablespoon lime juice plus more to taste, fresh
Optional additions
- 1 jalapeno pepper stemmed and diced
- chili powder to taste
- cilantro for garnish, fresh
Instructions
- Place the beans in a large colander and sort through them to remove and discard any stones or debris. Rinse them well and transfer them to a large bowl. Cover with 2 to 3 inches of water and discard any beans that float. Soak at room temperature for 8 hours or overnight. Drain and rinse.
- In a large pot or Dutch oven, heat the oil over medium heat. Add the onion and sauté until soft, about 5 minutes. If you like spicy beans, add the jalapeño with the onion.
- Stir in the cumin and then add the beans, water, oregano, salt, and several grinds of pepper and bring to a boil. Reduce the heat and simmer, uncovered, until the beans are tender. The timing will depend on the freshness of your beans. I like to check mine starting at 1 hour and every 15 minutes after that. Add more liquid to the pot, as needed, to keep the beans submerged. I like to cook my pinto beans until they’re starting to fall apart and the bean liquid around them has thickened.
- Turn off the heat and stir in the lime juice. Season the beans to taste with more salt (I typically add ½ to 1 additional teaspoon), more pepper, and chili powder, if desired. Garnish with cilantro, if using. Store the beans in an airtight container in the fridge for up to 5 days, or freeze them for up to 3 months.
User Reviews
Overall Rating
4.8
You'll Also Love
