This master pinto beans recipe is the nutritious and inexpensive way to transform dried, shelf-stable pinto beans to serve on their own or turn into refried beans.
Course Main Course
Keyword pinto beans
Prep Time 10minutes
Cook Time 2hours
Soaking Time 8hours
Total Time 11hours13minutes
1pounddried pinto beans, rinsed in a colander
4-6 cups water
1/3cupextra virgin olive oil
1/2yellow onion, chopped
4clovesgarlic, peeled and smashed
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.
Add 1 cup chicken or vegetable broth for more flavor if desired.If preferred, remove the onion after cooking by using a quartered onion instead of chopped.