Tender Creamy Pinto Beans (Printer-friendly)

Creamy slow-cooked pinto beans with aromatic vegetables, perfect for sides, tacos, or chili bases.

# What You'll Need:

→ Beans

01 - 1 pound dried pinto beans, rinsed

→ Aromatics & Seasoning

02 - ½ medium yellow onion, finely diced (about ½ cup)
03 - 2 teaspoons garlic, minced (about 2 cloves)
04 - 2 bay leaves

→ Cooking Liquid & Fat

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

→ Finishing

07 - 1 tablespoon kosher salt (add to taste in the last 10 minutes)

# How To Make It:

01 - 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.
02 - Drain and rinse the soaked beans. 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.
05 - Reduce heat to medium-low. Simmer gently, uncovered, for 1½ to 2 hours, stirring occasionally. Add more water if needed to keep beans submerged.
06 - In the last 10 minutes, stir in the salt. Taste and adjust salt if needed.
07 - When beans are tender but still holding their shape, remove from heat and discard the bay leaves. Serve warm or at room temperature. Use as a side dish, in tacos, or as a base for chili.

# Expert Advice:

01 -
  • The beans become impossibly creamy without any dairy, making them naturally vegan and incredibly satisfying
  • This recipe costs pennies per serving but tastes like something from a restaurant
  • Once you master this method, you will never go back to canned beans again
02 -
  • Adding salt too early can keep the beans from softening completely, no matter how long you cook them
  • The liquid should look creamy and slightly thick when the beans are done, not watery or clear
  • These beans freeze beautifully, so go ahead and double the batch for future meals
03 -
  • Older beans take longer to cook, so if your dried beans have been sitting in the pantry for over a year, expect to add extra simmering time
  • A pinch of cumin or Mexican oregano added in the last 20 minutes gives the beans a completely different flavor profile
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