Save The smell of pinto beans simmering on the back burner takes me straight to Sunday afternoons at my grandmother's house, where she'd start a pot just before noon and let it bubble away while we worked on puzzles. She never measured anything, but she taught me that good beans need time more than technique. Now I keep a batch going almost every week, finding something deeply comforting about the process of transforming hard, dried legumes into something creamy and nourishing.
Last winter during a particularly bad snowstorm, I made a triple batch and my neighbor texted me asking what smelled so good. I sent her over a bowl with some warm tortillas, and she ended up shoveling my driveway the next morning as thanks. These beans have a way of bringing people together like that, simple and unpretentious but absolutely memorable.
Ingredients
- 1 pound dried pinto beans: Rinsing them before soaking removes dust and any debris, giving you cleaner tasting beans
- ½ medium yellow onion: Finely diced so it practically melts into the beans as they cook, building subtle sweetness
- 2 teaspoons garlic: Freshly minced adds a gentle aromatic base that does not overpower the beans
- 2 bay leaves: The secret weapon for depth of flavor that nobody can quite identify
- ⅓ cup extra-virgin olive oil: Creates a luxurious mouthfeel and helps season the beans as they simmer
- 4 cups cold water: Using cold water at the start prevents the beans from toughening up
- 1 tablespoon kosher salt: Added at the end so it does not interfere with the beans softening properly
Instructions
- Soak the beans:
- Place the beans in a large bowl and cover with cold water by 2 to 3 inches. Let them sit at room temperature for 8 to 24 hours until plump.
- Start the pot:
- Drain and rinse the soaked beans, then transfer them to a Dutch oven or heavy pot with the water, onion, garlic, bay leaves, and olive oil.
- Bring to a boil:
- Heat the pot over medium-high until boiling, skimming off any foam that rises to the top for a cleaner tasting broth.
- Simmer gently:
- Reduce heat to medium-low and let the beans cook uncovered for 1½ to 2 hours, stirring occasionally and adding water if they start to peek above the surface.
- Finish with salt:
- Stir in the kosher salt during the last 10 minutes of cooking, then taste and adjust until the seasoning hits just right.
- Serve warm:
- Remove the bay leaves and serve the beans in bowls, spoon them over rice, or use them as the base for your favorite Mexican dishes.
Save My daughter used to call these brown clouds when she was little because they looked so unassuming in the pot, but now she requests them for her birthday dinner every year. That is the magic of a dish that is so much more than the sum of its parts.
Building More Flavor
A smoked ham hock or a piece of bacon added at the start transforms these beans into something entirely different. The rendered fat infuses the cooking liquid while the beans simmer, creating layers of smoky richness that still keeps the dish comfortingly familiar. Just remember to remove any meat before serving.
Making Refried Beans
The best refried beans start with leftovers. Scoop some cooked beans into a skillet with a splash of the cooking liquid and a little extra oil, then mash them with the back of a spoon until they reach your desired consistency. They taste infinitely better than anything from a can and come together in under five minutes.
Serving Ideas
These beans shine on their own with a sprinkle of fresh cilantro and a squeeze of lime, but they also work beautifully in burritos, as a side for grilled meats, or even stirred into soup for extra body and protein.
- Warm some corn tortillas and spoon the beans directly on top for the simplest lunch imaginable
- Fry an egg and nestle it into a bowl of beans for breakfast
- Keep a jar of the cooking liquid in the fridge to add richness to soups and stews
Save There is something deeply satisfying about a pot of beans that costs almost nothing but feeds a crowd with such generosity. Happy cooking.
Questions & Answers
- → Do I really need to soak pinto beans overnight?
Yes, soaking overnight (8-24 hours) ensures even cooking and tender results. It reduces cooking time and helps beans cook more uniformly.
- → Can I cook these beans faster?
You can use the quick-soak method by boiling beans for 2 minutes, then letting them sit covered for 1 hour. However, overnight soaking yields the best texture.
- → Why add salt at the end of cooking?
Adding salt in the last 10 minutes prevents beans from becoming tough during cooking. Seasoning at the end ensures optimal texture and flavor absorption.
- → What can I add for extra flavor?
Smoked ham hock, bacon, or dried chili peppers add depth. Cumin, oregano, or epazote work beautifully. Remove any meat or whole spices before serving.
- → How do I store leftover cooked beans?
Refrigerate in an airtight container with some cooking liquid for up to 5 days, or freeze for 3 months. The liquid prevents beans from drying out.
- → Can I make these in a slow cooker?
Yes, after soaking, combine all ingredients in your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until tender. Add salt near the end.