This pinto beans recipe made with dried pinto beans is super easy on the stovetop and makes the most flavorful, delicious, and creamy pinto beans.
Opening a can of beans is one of the easiest ways to get more plant-based, healthy protein in your diet. But cooking beans from scratch might be the tastiest, eaten by the spoonfuls on their own, added to salads like this Tuscan white bean and tuna salad. They’re an excellent source of protein and fiber and the perfect answer for a meatless meal.
My recipe for pinto beans comes together nice and easy on the stove with the same method I use for my cannellini beans, and are so creamy and full of great savory flavor, as well as nutritious. They start with an overnight soak of the dried beans, then a hands-off slow simmer on the stove. Using dried beans allows you to discern the texture you prefer most—beans with a bit of bite or smashed and mashed—and how to flavor them—keeping them vegetarian, or not (did I hear someone say “bacon”?)—makes home cooked beans a simple comfort food favorite.
What’s in Cooked Pinto Beans
A few basic ingredients are all you need to make the best pinto beans.
- Extra-virgin olive oil
- Dried pinto beans—you could use canned, but I prefer the firmer texture you get from dried beans
- Onion
- Garlic
- Bay leaves
- Kosher salt and freshly ground black pepper
- Optional: Chicken stock—I use homemade if I have it on-hand, or try veggie stock to make this recipe vegetarian. If using store-bought stock of either kind, I recommend deeply flavored Better Than Bouillon Base added to the water.
Pinto Beans Are Good For You!
Pinto beans are a healthy source of fiber and protein, and are also full of antioxidants and vitamins and minerals like vitamin B1, magnesium, and iron.
The Big Ask: Do Pinto Beans Have to be Soaked Before Cooking?
Some cooks soak their beans, some don’t bother. For me, soaking the beans overnight ensures I always end up with a great pot of just-how-I-like-them cooked beans. Soaking the the beans first rehydrates the beans to ensure they cook evenly and quicker. Some believe soaking the beans before cooking relieves the beans of the sugars and breaks down the fiber that causes gas and bloating.
How to soak beans:
- Place the beans in a large bowl or pot.
- Pick out and shriveled or discolored beans and discard.
- Cover with 3 inches of cold water.
- Set on the counter uncovered for 8-24 hours. There’s no need to refrigerate beans as they soak.
- Discard soaking water and rinse beans throughly in cold water.
TIP: Freeze ahead. Presoaked beans can be drained and frozen in a freezer safe ziplock bag.
How to Cook Pinto Beans
Cooking beans from scratch may seem like an easy step to skip, but once you try this method, you’ll find yourself passing over the can opener and reaching for a bag of dried beans instead.
Add onion, smashed garlic cloves and olive oil. Depending on the time I have on hand, sometimes I sauté the onion and garlic in olive oil before adding the beans and water, and sometimes I don’t. A hearty dose of olive oil adds a richness to the cooking stock and helps the beans become creamy as they cook. If preferred, cook a quartered onion in the cooking liquid rather than chopped to still get the flavor but make it easier to fish out of the beans once done cooking.
Simmer and Build the Flavor
Add two inches cooking water to the soaked beans. Cover the beans with water to be absorbed as the beans cook.
For more flavor, add stock. You can also add 1 cup chicken or vegetable stock to the water.
Season with kosher salt as you go. Add kosher salt to the beans as they cook for the beans to slowly absorb the flavor.
Simmer, but do not boil the beans continuously while cooking. Trying to rush the cooking process by boiling dried beans rather than cooking at a slow simmer will cause the beans to split and fall apart. Skim the cooking water with a small strainer as needed.
More Bean Broth Flavor Enhancers
- Sauté chopped bacon or pancetta with the onions and garlic
- Instead of yellow onion, try shallots or red onion
- Sprinkle in red pepper flakes for a bit of heat
- Toss the rind of a Parmesan cheese wedge into the simmering beans to flavor and thicken the broth
- Add a dash of soy sauce or amino acids for another layer of umami
- Simmer smashed anchovy paste with the stock
- Diced tomato or tomato paste
What to Serve With Pinto Beans
- The BEST Baked Sweet Potatoes
- Easy Mexican Coleslaw Recipe
- Slow Cooker Mexican Pot Roast
- The BEST Carnitas
- Chopped Mexican Kale Salad
- The BEST Spanish Rice Recipe (Mexican Rice)
- Grilled Skirt Steak with Chimichurri
- The BEST Easy Chicken Fajitas
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
How to Make THE BEST Pinto Beans
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
Nutrition
More Recipes With Beans
- Cannellini Beans
- Mediterranean Shrimp Salad With Cannellini Beans
- The BEST Easy BBQ Baked Beans
- Roasted Chickpeas With Parmesan
- 20 Recipes You Can Make with a Can of Beans
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I’ve cooked pinto beans plenty of times but never without sautéing the onions and garlic first and adding lots of spices. This recipe is simple and even more delicious.
A Big Hint: instead of soaking the beans overnight I did the quick soak method which is covering the beans with 5-6 cups of water, boiling them for 2 minutes and then letting them soak while covered for 1 hour (no heat). After that drain them, add the onion, garlic, olive oil and salt and I cooked them for about 1.5 hours. They came out great! So tender and delicious.
PS.I haven’t soaked beans overnight in years. Thanks for the simple and delicious recipe.
TOtally agree Shelley! I’ve done the quick soak method too and it works like a charm! Thanks for the comment and the 5-star rating.
First time making beans of any kind. Your recipe made it super easy! Thanks so much, they are delicious!
So glad you liked them Steven! Thanks for letting us know!
Made these tonight for my family of picky eaters and rave reviews! I added a dash of chili pepper and cubed some ham from a ham steak, including the ham hock to cook in with the beans. Perfect
Glad it was a success Kat!
Hey Heidi!! This is the BEST bean recipe I have ever come across! The flavors are so rich and so juicy! I am literally in love. I just wanted to thank you for how much you have changed my life. I used to not be able to get out of bed in the mornings, I was always sad. But now, my life has been so terrific. I have no way to truly thank you enough. #thestuggleisreal
I’m so glad you enjoyed Brenda! Thank you so much !:)
Can you make these in the crock pot after soaking?
Absolutely! You can either cook them on low for about 6-7 hours, or until the beans are tender, or you could cook them on high for about 4 hours. Hope you enjoy!
Thank you!
I tried this bean recipe last month. I used canned beans instead since I was in a hurry. It was tasty! I’d love to try dried beans one day when I find time for it
I’m glad to hear you enjoyed, Paige!
Simple to make and delicious, I did not change anything. This will be a staple in my diet. Thanks so much for posting this recipe!
Happy to hear you enjoyed!
Will a quick soak work? Im hoping to make these for dinner tonight…
OMB!!!! Thanks to this wonderful site and recipe, I’ve come a LLLLOOOGGGGG LONG WAY in making beans from scratch . Before, I didn’t cook the soaked beans before serving . . ..I did add some things this time: big splash of bourbon, dark brown sugar, yellow and red peppers, hot BBQ sauce, and garlic. I, too, love Better than Bullion. We’re going to make your white bean and tuna salad next! Thank you!!
I’m glad you enjoyed it Kathy!
I didn’t have bayleaves, but I did add a tablespoon of Better Than Buillion roasted chicken flavor. I used a large cast iron pot, cooked the bacon first, then added a couple of tablespoons olive oil. I should have removed half of the bavo grease because I ended up having to use the bread trick to get rid of the extra grease! but I was going for the extra flavor. I followed the rest of the recipe exactly, andy beans turned out GREAT.
Where did you find the Better than Buillion flavor? I wanted to try out your version for my sweet kiddos back at home! Thanks!
LOVE these! Meaty but vegan! Definitely recommend these pinto beans 10 times over! :)
Woah! That does look healthy! And delicious. Thanks for the recipe!