So simple but so delicious, I love this pinto bean recipe. Whether you're using them as a side dish or the base for your next burrito bowl, these beans are creamy, flavorful, and so easy to make. After smelling them cook, my favorite way to serve them is a simple bowl of brothy beans with some pico de Gallo.
Pinto beans are one of my pantry staples, and once you try this recipe, you’ll understand why! Plus, if you want to batch-cook, these beans store well in the fridge or freezer, making them perfect for meal prep. Let's dive into the recipe and a few cooking tips that will take your beans to the next level.
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Ingredient Notes
- 2 cups dried pinto beans – These give the beans a rich, creamy texture that’s hard to replicate with canned varieties. Be sure to soak them before cooking to speed up the process.
- 1 onion, diced – Adds a savory base flavor.
- 4 garlic cloves, minced – Gives the beans a robust depth.
- 2 teaspoons salt (divided) – Seasoning is key; add half at the start and adjust at the end.
- ½ teaspoon oregano – Earthy and aromatic.
- 1 teaspoon cumin – Adds warmth and a slightly smoky flavor.
- 1 dried ancho chile – Brings a mild, smoky heat that deepens the flavor.
- 8 cups of water – For cooking the beans and achieving that luscious brothy texture.
Soaking the Beans
Before cooking, you’ll need to soak your pinto beans. Soaking helps soften them, reduces cooking time, and can make them easier to digest.
For the longest time this seemed intimidating or just too much to thing about- but it is so simple and easy. Again I thought making beans for scratch would have to me a weekend adventure, but lately its be come weeknight dinner. Yes it takes time to soak and cook but the prep time is so little and then you can set it and forget it.
Overnight soak: Place your beans in a large bowl and cover them with water, about 3 inches above the beans. Let them soak for 6–8 hours or overnight. Drain and rinse before cooking.
Quick soak method: If you’re short on time, use this method! Place the beans in a large pot and cover them with water. Bring the water to a boil over high heat and let the beans boil for 2–3 minutes. Remove the pot from heat, cover it, and let the beans soak in the hot water for 1 hour. Drain and rinse before cooking.
Easier to Digest
Dumping the soaking liquid after soaking your beans can make them easier to digest, especially if you're sensitive to the compounds that cause gas. When beans soak, they release oligosaccharides—complex sugars that can be tough for some people to break down, leading to digestive discomfort or bloating. By draining and rinsing the beans before cooking, you help remove a significant portion of these sugars, making the beans gentler on the stomach. While some flavor from the soaking liquid is lost, the benefit of easier digestion often outweighs it for those with sensitivities. (1, 2)
Check my full guide about how to cook dried beans.
Instructions
- Cook the onion and garlic: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and 1 teaspoon of salt. Cook for 5 minutes until the onion softens.
- Add the garlic: Stir in the minced garlic and cook for another 5 minutes, allowing the flavors to meld together.
- Add seasonings and liquid: Add the oregano, cumin, water, and dried ancho chile. Bring the mixture to a simmer.
- Cook the beans: Add the soaked and drained pinto beans to the pot. Cover and simmer on low for 45 minutes.
- Season and finish: Add the remaining 1 teaspoon of salt, and continue cooking for another 45 minutes or until the beans are tender and creamy. Taste and adjust the seasoning if necessary.
How to Serve Pinto Beans
Pinto beans are incredibly versatile. Here are a few ways to enjoy them:
- Bowl of brothy beans: Serve the beans as they are, with their flavorful broth. Add a squeeze of lime juice, fresh jalapeño slices, and some pico de gallo for a simple, satisfying dish.
- Taco or burrito filler: Use these creamy beans as a hearty filling for tacos, burritos, or even tostadas.
- Bean and rice bowls: Pair the beans with rice and roasted veggies to create a balanced, filling grain bowl.
- Polenta: Whether with cream grits still or with a baked polenta.
- On the side: These beans make an excellent side dish for grilled meats, BBQ, or roasted vegetables.
Tips, Tricks, and Alterations
- Storage: Store the cooked pinto beans in an airtight container in the fridge for up to 5 days, or freeze them in a freezer-safe container for up to 3 months.
- Add a ham bone: For extra depth of flavor, toss in a ham bone during the cooking process.
- Spice it up: Add a pinch of red pepper flakes or a fresh jalapeño for a little heat.
- Cooking methods: Don’t want to use the stovetop? You can cook these pinto beans in an Instant Pot or slow cooker for an even more hands-off approach.
Health Benefits of Pinto Beans
Pinto beans are not just delicious; they’re also packed with health benefits! Recent studies show that these little powerhouses can help lower cholesterol levels, especially when you’re dealing with a diet high in saturated fats (3). They’re also great for your gut health, helping to balance your microbiome and even support glucose control, which is fantastic if you're watching your blood sugar (4). Plus, with all those nutrients and phytochemicals, pinto beans can help protect against a variety of health issues like heart disease and diabetes (5). So, as you whip up your next batch of creamy, flavorful pinto beans, remember you’re not just treating your taste buds—you’re doing something good for your body, too!
With a few simple ingredients and a little time, you’ll have a delicious batch of creamy pinto beans that can be enjoyed all week long! Whether you're feeding a family or meal prepping for the week, these pinto beans are a must-have recipe in your kitchen rotation.
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Recipe
Pinto Beans
Ingredients
- 2 cups dry pinto beans
- 1 onion diced
- 4 garlic cloves minced
- 2 teaspoons salt divided
- ½ teaspoon dried oregano
- 1 teaspoon cumin
- 1 dried ancho chile
- 8 cups water
Instructions
- Soak the beans: Place dry pinto beans in a large bowl and cover with water. Soak overnight or use the quick soak method (bring beans to a boil, remove from heat, cover, and let sit for 1 hour). Drain and rinse.
- Cook the aromatics: Heat 1 teaspoon of salt and the diced onion in a large pot with a little olive oil over medium heat for 5 minutes. Add garlic and cook for another 5 minutes.
- Simmer the beans: Add the soaked beans, oregano, cumin, dried ancho chile, and 8 cups of water to the pot. Bring to a boil, reduce heat, and simmer for 45 minutes.
- Adjust seasoning: Add the remaining teaspoon of salt and continue to cook for another 45 minutes or until the beans are tender. Taste and adjust seasoning as needed.
Notes
Store in an airtight container for up to 3-5 days in the fridge or freeze for longer storage.
Did you make this recipe? Let me know!