THE BEST Pinto Beans Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
2 hrs
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Additional Time
8 hrs
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Total Time
10 hrs 10 mins
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Servings
8
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Calories
281 kcal
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Course
Main Course
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Cuisine
Mexican
THE BEST Pinto Beans Recipe
Description
THE BEST Pinto Beans Recipe focuses on soaking dried pinto beans overnight to soften them before simmering in water with aromatic ingredients including chopped yellow onion, smashed garlic cloves, and bay leaves. Olive oil is added for richness, and kosher salt seasons the dish. Cooking at a gentle simmer allows the beans to become tender without breaking apart, resulting in a creamy yet intact texture.
The flavors meld during the long simmer, where the garlic and onion infuse the beans subtly while bay leaves add a mild herbal aroma. The olive oil adds a smooth mouthfeel, balancing the earthiness of the pinto beans. Skimming off foam during boiling keeps the broth clear.
These beans can be served warm or at room temperature, suitable alongside meat, rice, or in other bean-based recipes. Leftovers store well in their cooking liquid in the refrigerator for up to two weeks, maintaining moisture and flavor. Variations include adding broth instead of water for deeper flavor or removing the onion after cooking if desired.
Careful attention to soaking, simmering, and seasoning ensures consistent results in texture and taste.
Ingredients
- 1 pound pinto beans rinsed in a colander, dried
- 4-6 cups water
- ⅓ cup extra-virgin olive oil
- ½ yellow onion , chopped
- 4 cloves garlic , peeled and smashed
- 2 bay leaf
- 1 tablespoon kosher salt
Instructions
Soak the Beans
- Add the pinto beans to a large bowl and cover with 2-3 inches of cold water. Soak the beans on the counter overnight or for 8-24 hours.
Cook the Beans
- Drain and rinse the beans then add to a Dutch oven or heavy-bottomed pot. Cover with 4-6 cups of cold water or so they're covered by about 3 inches. Add the chopped onion, smashed garlic, and bay leaves then drizzle with the olive oil. Season with kosher salt. Bring the beans to a boil. Skim off the foam that forms and discard. Reduce the heat to medium-low and cook at a gentle simmer, uncovered, for about 2 hours or until tender, cooking longer if needed. Add more water if needed to keep the beans submerged.
- Once the beans are cooked to your desired tenderness, remove them from the heat and discard bay leaves. Taste for seasoning and add more salt if needed. Serve immediately or at room temperature, and refrigerate the leftover beans in their cooking liquid for up to 1-2 weeks.
Notes
- For stronger flavor, replace part of the cooking water with 1 cup chicken or vegetable broth.
- If preferred, use a quartered onion instead of chopped and remove it after cooking to reduce texture.
- Store cooked beans in their cooking liquid in the refrigerator for up to 1-2 weeks to keep them moist and flavorful.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Calories | 281kcal | 14% |
| Carbohydrates | 37g | 12% |
| Protein | 12g | 24% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 885mg | 37% |
| Potassium | 806mg | 17% |
| Fiber | 9g | 36% |
| Sugar | 2g | 4% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 5mg | 6% |
| Calcium | 73mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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