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Pinto Beans

Pinto Beans

Sofia Brown
This pinto beans recipe is simple yet delicious. The beans turn out rich and creamy, infused with a subtle spiciness and deep, savory flavor.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 10

Notes

Ingredients

  • 2 cups dry pinto beans
  • 1 tablespoon avocado oil
  • ½ white onion, chopped
  • 1½ teaspoons ground cumin
  • 8 cups water, plus more as needed
  • ½ teaspoon dried oregano
  • 2 teaspoons sea salt, plus more to taste
  • Freshly ground black pepper
  • 1 tablespoon fresh lime juice, plus more to taste

Optional Additions

  • 1 jalapeño pepper, stemmed and diced
  • Chili powder, to taste
  • Fresh cilantro, for garnish

Instructions

Cooking dried pinto beans from scratch is simple and rewarding. Follow these steps to make a flavorful, creamy batch that’s far better than canned beans.

Step 1: Sort and Soak the Beans

  1. Place the dry pinto beans in a large colander and remove any stones, debris, or discolored beans.
  2. Rinse the beans thoroughly under cold running water.
  3. Transfer them to a large bowl and cover with 2 to 3 inches of fresh water.
  4. Discard any beans that float to the surface.
  5. Let the beans soak at room temperature for 8 hours or overnight to help them cook faster and more evenly.
  6. Drain and rinse the beans before cooking.

Step 2: Sauté the Aromatics

  1. Heat the avocado oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook for 5 minutes, stirring occasionally, until softened.
  3. If you like a spicier flavor, stir in the diced jalapeño at this stage.

Step 3: Simmer the Beans

  1. Stir in the ground cumin and toast for 30 seconds to release its flavor.
  2. Add the drained pinto beans to the pot.
  3. Pour in 8 cups of water, making sure the beans are fully covered.
  4. Stir in the dried oregano, sea salt, and a few grinds of black pepper.
  5. Bring to a boil, then reduce the heat to a simmer.
  6. Cook uncovered until the beans are tender. Cooking time varies based on freshness, but start checking after 1 hour, then every 15 minutes after that.
  7. If needed, add more water during cooking to always keep the beans submerged.

Step 4: Finish and Serve

  1. Once the beans are tender and the cooking liquid has thickened, remove the pot from heat.
  2. Stir in the fresh lime juice to brighten the flavors.
  3. Taste and adjust the seasoning, adding more salt (½ to 1 teaspoon), black pepper, or chili powder as needed.
  4. Garnish with fresh cilantro, if desired.