Creamy Slow-Simmered Pinto Beans (Print Version)

Tender pinto beans slow-cooked with aromatic vegetables and olive oil until creamy and flavorful.

# What You’ll Need:

→ Beans

01 - 1 pound dried pinto beans, rinsed

→ Aromatics & Seasoning

02 - ½ medium yellow onion, finely diced
03 - 2 teaspoons minced garlic
04 - 2 bay leaves

→ Cooking Liquid & Fat

05 - ⅓ cup extra-virgin olive oil
06 - 4 cups cold water, plus additional for soaking

→ Finishing

07 - 1 tablespoon kosher salt

# How to Make It:

01 - Place dried pinto beans in a large bowl and cover with 2-3 inches of cold water. Let soak at room temperature for 8-24 hours.
02 - Drain and rinse the soaked beans thoroughly. Transfer to a medium Dutch oven or heavy-bottomed pot.
03 - Add 4 cups of cold water, diced onion, minced garlic, bay leaves, and olive oil to the pot.
04 - Bring to a boil over medium-high heat, skimming off any foam that forms on the surface.
05 - Reduce heat to medium-low and simmer gently, uncovered, for 1.5 to 2 hours, stirring occasionally. Add more water as needed to keep beans submerged.
06 - In the last 10 minutes of cooking, stir in the kosher salt. Taste and adjust seasoning as needed.
07 - When beans are tender but still holding their shape, remove from heat and discard bay leaves. Serve warm or at room temperature.

# Additional Tips::

01 -
  • Nutritious: Naturally vegan and gluten-free, providing 12 g of protein per serving.
  • Versatile: Can be served as a side, mashed into refried beans, or used as a chili base.
  • Pantry Staples: Uses simple ingredients like dried beans, onions, and olive oil.
02 -
  • Salt timing: Always add salt in the last 10 minutes of cooking to ensure the beans become perfectly tender.
  • Water level: Monitor the pot and add more water if needed to keep the beans completely submerged during the simmer.
  • The Soak: A longer soak (up to 24 hours) can help with even cooking and texture.
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