Tender Creamy Pinto Beans (Print)

Creamy pinto beans simmered with aromatics for ultimate tenderness. Versatile side dish or base for your favorite Mexican-inspired meals.

# Ingredients:

→ Beans

01 - 1 pound dried pinto beans, rinsed

→ Aromatics & Seasoning

02 - ½ medium yellow onion, finely diced (about ½ cup)
03 - 2 teaspoons garlic, minced (about 2 cloves)
04 - 2 bay leaves

→ Cooking Liquid & Fat

05 - ⅓ cup extra-virgin olive oil
06 - 4 cups cold water, plus more for soaking

→ Finishing

07 - 1 tablespoon kosher salt (add to taste in the last 10 minutes)

# Instructions:

01 - Place the pinto beans in a large bowl. Cover with 2–3 inches of cold water. Let soak at room temperature for 8–24 hours.
02 - Drain and rinse the soaked beans. Transfer to a medium Dutch oven or heavy-bottomed pot.
03 - Add 4 cups of cold water, diced onion, minced garlic, bay leaves, and olive oil to the pot.
04 - Bring to a boil over medium-high heat, skimming off any foam that forms.
05 - Reduce heat to medium-low. Simmer gently, uncovered, for 1½ to 2 hours, stirring occasionally. Add more water if needed to keep beans submerged.
06 - In the last 10 minutes, stir in the salt. Taste and adjust salt if needed. When beans are tender but still holding their shape, remove from heat and discard the bay leaves.
07 - Serve warm or at room temperature. Use as a side dish, in tacos, or as a base for chili.

# Pro Tips:

01 -
  • These beans cost almost nothing to make but taste like something from a restaurant
  • Theyre better than anything youll find in a can, and you can freeze them for later
  • The method is nearly foolproof once you get the timing down
02 -
  • Salt your beans at the end, not the beginning—early salting keeps the skins tough and no amount of simmering fixes it
  • If the beans seem done but still have a slight bite, give them another 15 minutes—the difference between almost tender and perfect is bigger than you think
  • Let the beans cool in their cooking liquid rather than draining immediately, as they keep absorbing flavor as they rest
03 -
  • A heavy pot like a Dutch oven distributes heat more evenly than thin cookware, meaning fewer split beans
  • Older beans take longer to cook, so if your bag has been in the pantry for over a year, expect to add extra simmering time
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