Tender Creamy Pinto Beans (Printable)

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

# Components:

→ 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)

# Method:

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. When beans are tender but still holding their shape, remove from heat and discard the bay leaves.
07 - Serve warm or at room temperature. Use as a side dish, in tacos, or as a base for chili.

# Expert Advice:

01 -
  • The humble bean transforms into something velvety and rich with almost no effort on your part
  • One batch gives you dinner tonight plus leftovers for tacos, soup, or breakfast burritos all week
  • These beans taste better than anything from a can and cost pennies per serving
02 -
  • The soaking step is not optional, so do not try to skip it unless you want tough, unevenly cooked beans
  • Keep an eye on the water level because beans drink it up as they cook and you never want the pot to go dry
  • Test for doneness by blowing on a spoonful of cooked beans and if the skins curl back, they are ready
03 -
  • Use a heavy pot like a Dutch oven because it holds heat evenly and prevents hot spots that can split your beans
  • Wait until the very end to add salt because early salting can make bean skins tough and slow down cooking
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