BEST Pinto Beans Recipe

from kristineskitchenblog.com

This pinto beans recipe makes the best creamy, tender and flavorful pinto beans! Learn how to cook pinto beans from dried. They're easy to make and so much better than canned beans.

Prep Time15

Cook Time1 30

Soaking Time8

Total Time9 45

Servings: servings

Calories: 148kcal

Ingredients

1 pound dry pinto beans
1 tablespoon olive oil
¾ cup chopped yellow or white onion
3 cloves garlic minced
10 cups water filtered is best, plus more for soaking the beans
1 teaspoon salt plus more to taste, as needed
1 teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoon black pepper
For serving: fresh lime juice and chopped fresh cilantro optional, as desired

Instructions

Pick over the beans to check for any small rocks or other debris. Place dry beans in a strainer and rinse well under cold water.
Soak the beans: Place rinsed beans in a large bowl. Add enough water to cover the beans by 3 inches (use filtered water, if possible). Soak for at least 8 hours and up to 12 hours, at room temperature. Transfer soaked beans to a colander and rinse them well.
When you are ready to cook the beans, heat the olive oil in a large Dutch oven or other heavy pot over medium heat. Add the onion and sauté, stirring often, for 3-4 minutes until softened. Add the garlic and cook, stirring for 30 seconds. Pour in the 10 cups of filtered water. Then add the soaked, drained beans, salt, cumin, oregano and black pepper. Stir.
Bring the pot to a boil over medium-high heat. Then reduce the heat to a low simmer. Simmer the beans, uncovered, until tender, stirring occasionally. This usually takes about 1 ½ hours, but can range from 1-2 hours depending on the beans. (See note below.) Start checking on the beans after 1 hour, doing a taste test to see if they are cooked to your liking. If not, continue cooking, checking on them every 15 minutes or so. Add up to 1 cup more water as needed if the liquid is almost gone and the beans are not yet done.
Once the beans are done, if there is more liquid than you'd like left in the pot, you can drain some of it off. Taste the beans and season with more salt, as needed. Serve with a squeeze of fresh lime juice and chopped fresh cilantro, or as desired.

Video

Notes

You can add 1 teaspoon of chili powder and/or 1 chopped jalapeño (seeds and ribs removed) for spice, if desired.
The cook time will depend on the age of the beans. Older beans will take longer to soften, and very old beans may never soften.
Cooked pinto beans can be stored in an airtight container in the refrigerator for up to 4-5 days or in the freezer for 2-3 months.

Nutrition

Nutrition information is only an estimate.