Pinto Beans
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.
Ingredients
- 2 cups dry pinto beans
- 1 onion diced
- 4 garlic cloves minced
- 1 teaspoon salt for aromatics
- 1 teaspoon salt
- ½ teaspoon dried oregano
- 1 teaspoon cumin
- 1 dried ancho chile
- 8 cups water
- 1 tablespoon olive oil
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.2 cups dry pinto beans
- 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.1 onion, 1 teaspoon salt, 1 tablespoon olive oil, 4 garlic cloves
- 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.½ teaspoon dried oregano, 1 teaspoon cumin, 1 dried ancho chile, 8 cups water
- 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.1 teaspoon salt
Notes
If you prefer a thicker texture, simmer uncovered for the last 20 minutes.
Store in an airtight container for up to 3-5 days in the fridge or freeze for longer storage.
Store in an airtight container for up to 3-5 days in the fridge or freeze for longer storage.
Nutrition
Calories: 206kcalCarbohydrates: 35gProtein: 11gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 604mgPotassium: 786mgFiber: 9gSugar: 3gVitamin A: 1165IUVitamin C: 6mgCalcium: 74mgIron: 3mg
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