Description
Creamy pinto beans simmered to perfection, delivering a silky texture that adapts to multiple meals.
Ingredients
Scale
- 1 pound dried pinto beans, rinsed
- ½ medium yellow onion, finely diced
- 2 teaspoons minced garlic
- 2 bay leaves
- â…“ cup extra-virgin olive oil
- 4 cups cold water, plus additional for soaking
- 1 tablespoon kosher salt, or to taste
- Optional: squeeze of lime, chopped cilantro, drizzle of olive oil, pinch of smoked paprika
Instructions
- Place pinto beans in a large bowl and cover with cold water; soak at room temperature for 8–24 hours.
- Drain and rinse the soaked beans thoroughly.
- Transfer beans to a medium Dutch oven or heavy-bottomed pot.
- Add 4 cups of cold water, diced onion, minced garlic, bay leaves, and olive oil to the pot.
- Bring to a gentle boil over medium-high heat, skimming off any foam that rises.
- Reduce heat to medium-low and simmer gently, uncovered, for 1½ to 2 hours, stirring occasionally and adding more water as needed.
- In the last 10 minutes, stir in salt and taste to adjust seasoning.
- Once beans are tender but still holding shape, remove from heat, discard bay leaves, and serve warm or at room temperature.
Notes
Soaking beans shortens cook time and yields a creamier texture. For an extra silky finish, blend a cup of the cooked beans with broth and stir back into the pot.
- Prep Time: 480 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 11g
- Protein: 13g
- Cholesterol: 0mg