Save to Pinterest Tender, creamy pinto beans slow-simmered with onions, garlic, and bay leaves are the ultimate comfort food. This simple recipe transforms dried legumes into a flavorful staple that is perfect as a hearty side dish, a protein-packed taco filling, or a robust base for your favorite chili.
Save to Pinterest While this recipe requires a total time of 9 hours and 40 minutes, most of that is hands-off soaking and simmering. With just 10 minutes of active preparation, you can achieve a texture and depth of flavor that far surpasses canned alternatives.
Ingredients
- Beans: 1 pound (450 g) dried pinto beans, rinsed
- Aromatics & Seasoning: ½ medium yellow onion, finely diced; 2 teaspoons garlic, minced; 2 bay leaves
- Cooking Liquid & Fat: ⅓ cup (80 ml) extra-virgin olive oil; 4 cups (950 ml) cold water, plus more for soaking
- Finishing: 1 tablespoon kosher salt (added at the end)
Instructions
- Step 1: Soaking
- Place the pinto beans in a large bowl. Cover with 2–3 inches of cold water. Let soak at room temperature for 8–24 hours.
- Step 2: Rinsing
- Drain and rinse the soaked beans. Transfer to a medium Dutch oven or heavy-bottomed pot.
- Step 3: Combining
- Add 4 cups of cold water, diced onion, minced garlic, bay leaves, and olive oil to the pot.
- Step 4: Boiling
- Bring to a boil over medium-high heat, skimming off any foam that forms.
- Step 5: Simmering
- Reduce heat to medium-low. Simmer gently, uncovered, for 1½ to 2 hours, stirring occasionally. Add more water if needed to keep beans submerged.
- Step 6: Salting
- In the last 10 minutes, stir in the salt. Taste and adjust salt if needed.
- Step 7: Finishing
- When beans are tender but still holding their shape, remove from heat and discard the bay leaves.
- Step 8: Serving
- Serve warm or at room temperature as a side or filling.
Zusatztipps für die Zubereitung
Leftover beans keep refrigerated for up to 5 days or freeze well for up to 3 months. For the best texture, ensure you use a heavy-bottomed pot like a Dutch oven to maintain a consistent, gentle simmer.
Varianten und Anpassungen
For extra flavor, you can add a smoked ham hock, bacon, or a dried chili pepper during the simmering process (just remember to remove them before serving). For a lower-fat version, you may swap the olive oil for a neutral oil or omit it entirely.
Serviervorschläge
To make creamy refried beans, simply mash the cooked beans in a skillet with a little oil and some of the reserved cooking liquid. They also serve as an excellent base for a hearty Mexican chili or as a filling for soft tacos.
Save to Pinterest This easy, plant-based dish yields 8 servings. Each serving contains 284 calories, 7 g of fat, 42 g of carbohydrates, and 12 g of protein, making it a nutritious choice for any meal.
Common Recipe Questions
- → Do I really need to soak pinto beans overnight?
Yes, soaking is essential for even cooking and tenderness. It hydrates the beans throughout, reducing cooking time and preventing skins from splitting. Eight hours is the minimum, but you can soak up to 24 hours.
- → Why add salt at the end instead of the beginning?
Adding salt during the last 10 minutes prevents the bean skins from becoming tough and ensures the interiors cook to a creamy consistency. Early salting can lead to uneven texture and longer cooking times.
- → Can I use canned pinto beans instead?
You can substitute canned beans for a quicker version, but the texture and flavor won't match the depth achieved from cooking dried beans. If using canned, simply warm them with the aromatics for 15-20 minutes.
- → What's the purpose of olive oil in the cooking liquid?
The olive oil serves multiple purposes: it prevents foaming, enriches the flavor, and creates a silky cooking liquid that coats each bean. The fat also helps the beans absorb seasonings more effectively.
- → How do I know when the beans are done cooking?
Test a few beans by pressing them between your fingers or tasting them. They should be tender throughout with no chalky centers, yet still hold their shape rather than falling apart completely.
- → Can I freeze cooked pinto beans?
Absolutely. Cool the beans completely, then store in airtight containers or freezer bags with some of the cooking liquid. They freeze well for up to 3 months and thaw beautifully for quick meals.