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5 from 30 votes

How to Make THE BEST Pinto Beans

This master pinto beans recipe is the nutritious and inexpensive way to transform dried, shelf-stable pinto beans to serve on their own or turn into refried beans.

Course Main CourseCuisine MexicanKeyword pinto beans

Prep Time 10 minutesCook Time 2 hoursSoaking Time 8 hoursTotal Time 11 hours 13 minutes

Servings 8
Calories 281kcal

Ingredients

• 1 pound dried pinto beans , rinsed in a colander
• 4-6 cups water
• ⅓ cup extra-virgin olive oil
• ½ yellow onion , chopped
• 4 cloves garlic , peeled and smashed
• 2 bay leaves
• 1 tablespoon kosher salt

Instructions

• 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. 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

Add 1 cup chicken or vegetable broth for more flavor if desired.
If preferred, remove the onion after cooking by using a quartered onion instead of chopped. 

Nutrition

Calories: 281kcal | Carbohydrates: 37g | Protein: 12g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 885mg | Potassium: 806mg | Fiber: 9g | Sugar: 2g | Vitamin A: 2IU | Vitamin C: 5mg | Calcium: 73mg | Iron: 3mg

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• Roasted Chickpeas With Parmesan
• 20 Recipes You Can Make with a Can of Beans

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