Once you master How To Cook Pinto Beans from scratch, you’ll taste the difference and might just ditch the canned versions for good. Homemade pinto beans are incredibly creamy, packed with flavor, and make a versatile and delicious side dish or main course component.
I vividly remember the moment I truly appreciated homemade pinto beans. It was last week when I found myself eating spoonful after spoonful straight from the pot. While canned beans are undeniably convenient, cooking dried pinto beans from scratch elevates the flavor and texture to a whole new level. If there’s one thing I’ve learned, it’s that taking the time to cook pinto beans from dried yields a far superior result – creamier, more flavorful beans every single time.
Confession time: I wasn’t always a dried bean enthusiast. Years ago, I attempted to cook them, but my initial efforts were unsuccessful. Looking back, I realize the issue was likely with the beans themselves – they were probably too old and dried out to soften properly. Freshness matters when it comes to dried beans! Always aim to buy your beans from stores with good product turnover to ensure you’re getting the freshest possible. That first experience almost turned me away from cooking dried beans altogether.
What rekindled my interest? A local gem, Kite String Cantina, our neighborhood bar, started offering weekly boxes filled with local produce. Beyond the fresh vegetables and Chef Renee’s amazing sauces, each box included a bag of dried beans. This weekly bean bounty became my motivation to perfect the art of cooking dried beans.
Over the past few months, I’ve honed my method for cooking pinto beans from scratch, and I’m excited to share it with you. This pinto beans recipe is wonderfully simple, yet the flavor is anything but basic. These beans are subtly spicy, incredibly aromatic, and have an irresistible creaminess. Prepare them once, and I guarantee you’ll be hooked – you might never want to eat pinto beans any other way!
Step-by-Step Guide: How to Cook Pinto Beans from Scratch
Cooking pinto beans from scratch does require some time, but don’t let that deter you! The process itself is incredibly straightforward and mostly hands-off. Here’s a breakdown of how to cook perfect pinto beans:
Step 1: Soaking the Pinto Beans
The first step is to soak the beans. Begin by placing the dried pinto beans in a large colander. Carefully sort through them, removing any small stones, debris, or shriveled beans. Rinse the beans thoroughly under cool running water. Transfer the rinsed beans to a large bowl and cover them with 2-3 inches of water. It’s important to use enough water as the beans will absorb a significant amount as they soak. Set the bowl aside and let the beans soak for at least 8 hours, or ideally overnight. Soaking helps to rehydrate the beans and significantly reduces cooking time, as well as helps to make them more digestible.
Step 2: Sautéing the Aromatics
The next day, or after at least 8 hours of soaking, drain and rinse the beans again. Now it’s time to build flavor! In a large pot or Dutch oven, heat a tablespoon of avocado oil (or your preferred cooking oil) over medium heat. Add half a chopped white onion to the pot and sauté until it becomes softened and translucent, about 5 minutes. For those who enjoy a bit of heat, you can add a diced jalapeño pepper along with the onion for a spicy kick. Sautéing the onion and jalapeño (if using) first releases their flavors and creates a flavorful base for the beans.
Step 3: Simmering the Pinto Beans to Perfection
Once the onion is softened, stir in 1 ½ teaspoons of ground cumin. Cook for about 30 seconds until fragrant. Then, add the soaked and drained pinto beans to the pot. Pour in 8 cups of water, ensuring the beans are fully submerged. Add ½ teaspoon of dried oregano, 2 teaspoons of sea salt, and freshly ground black pepper to taste. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let the beans simmer gently.
The cooking time will vary depending on the freshness of your beans and your desired bean texture. For extra creamy, melt-in-your-mouth pinto beans, cook them until they are practically falling apart and the liquid around them has thickened into a rich and flavorful broth. Start checking the beans for tenderness after about an hour of simmering. After the initial hour, check them again every 15 minutes. If the water level gets too low during simmering, add more water to keep the beans submerged.
Step 4: Seasoning and Finishing
Once the pinto beans have reached your desired tenderness, turn off the heat. Stir in 1 tablespoon of fresh lime juice. Taste the beans and season them to perfection. You might need to add more salt, pepper, and chili powder to taste. Start with a little at a time and adjust until you achieve the perfect flavor balance. The lime juice adds a bright, zesty finish that complements the earthy beans and spices beautifully.
Serving Suggestions for Flavorful Pinto Beans
When you’re ready to serve your homemade pinto beans, consider garnishing them with fresh cilantro and a sprinkle of red pepper flakes for added visual appeal and a touch of extra flavor.
To create a complete and satisfying meal, pair your pinto beans with cilantro lime rice and warm tortillas. Add a vibrant vegetable side dish like fajita veggies or sautéed greens for a balanced plate. For extra pops of flavor, top your beans with pickled red onions or fresh pico de gallo. And for a touch of creamy richness, a scoop of homemade guacamole is always a welcome addition.
These versatile pinto beans are also fantastic as a simple side dish alongside your favorite Mexican-inspired meals. Include them as part of a fun and interactive at-home taco bar or serve them with enchiladas, quesadillas, or alongside grilled meats.
Tips for Perfect Pinto Beans
- Freshness Matters: As mentioned earlier, fresher dried beans cook more quickly and soften more evenly. Purchase your beans from stores with high turnover or check for a “best by” date if available.
- Don’t Skip Soaking: Soaking is a crucial step for reducing cooking time and improving bean texture. While quick-soaking methods exist, an overnight soak is generally recommended for the best results.
- Salt at the Right Time: Adding salt early in the cooking process helps to season the beans from within.
- Simmer Gently: Avoid boiling the beans vigorously as this can cause them to burst and become mushy. A gentle simmer is key for creamy, intact beans.
- Adjust Seasoning: Taste and adjust the seasonings at the end of cooking. Don’t be afraid to add more salt, pepper, chili powder, or lime juice to achieve your preferred flavor profile.
- Storage: Cooked pinto beans can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months. They freeze beautifully and are perfect for meal prepping.
Pinto Beans Recipe
Rate this recipe: 4.92 from 60 votes
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Soaking Time: 8 hours
Serves: 8 to 12
Ingredients:
- 2 cups dry pinto beans
- 1 tablespoon avocado oil
- ½ white onion, chopped
- 1½ teaspoons ground cumin
- 8 cups water, plus more as needed
- ½ teaspoon dried oregano
- 2 teaspoons sea salt, plus more to taste
- Freshly ground black pepper to taste
- 1 tablespoon fresh lime juice, plus more to taste
Optional additions:
- 1 jalapeño pepper, stemmed and diced
- Chili powder, to taste
- Fresh cilantro, for garnish
Instructions:
- Soak the beans: Place the pinto beans in a large colander and sort to remove any debris. Rinse well and transfer to a large bowl. Cover with 2 to 3 inches of water and soak for 8 hours or overnight. Drain and rinse.
- Sauté aromatics: In a large pot or Dutch oven, heat avocado oil over medium heat. Add onion and sauté until softened, about 5 minutes. Add jalapeño if using.
- Simmer beans: Stir in cumin, then add beans, water, oregano, salt, and pepper. Bring to a boil, reduce heat, and simmer, covered, until beans are tender, 1 to 1.5 hours. Check for tenderness after 1 hour and every 15 minutes thereafter. Add more water if needed to keep beans submerged.
- Season and serve: Turn off heat and stir in lime juice. Season to taste with more salt, pepper, and chili powder if desired. Garnish with cilantro, if using. Store in the fridge for up to 5 days or freeze for up to 3 months.
Enjoy the delightful taste of homemade pinto beans! Once you try this recipe, you’ll understand why cooking them from scratch is truly worth it.
