There is something so satisfying about a pot of homemade pinto beans simmering on the stove. They’re tender, flavorful, and perfect as a side for tacos, chili, or just a simple bowl of beans and rice. Making them from scratch may sound intimidating, but it’s actually super easy, especially if you soak them ahead of time. For a fun variation, try turning some into homemade refried beans at the end.
Ingredients & Substitutions
- Beans: Pinto beans, which I used, are classic for refried beans and everyday cooking. Be sure to rinse them thoroughly, then soak them for 8 to 24 hours before cooking; this helps them cook evenly and makes them easier to digest. You could also use black beans for a richer flavor, or try navy beans, red beans, or kidney beans for a slightly different texture and taste.
- Onion: I used a yellow onion in this recipe. White or sweet onions work just as well if that’s what you have on hand.
- Spices: To give the beans flavor, I added garlic, bay leaves, and a touch of kosher salt. You could also stir in cumin, smoked paprika, or chili powder if you want a bolder Southwestern flavor.
- Olive Oil: I used extra-virgin olive oil to add richness and a smooth finish. You could swap with avocado oil, vegetable oil, or even a mild-flavored butter if you prefer.
FAQs
Can I skip soaking the beans?
You can, but I don’t recommend skipping it. Soaking helps beans cook evenly, reduces cooking time, and can make them easier to digest. If you skip soaking, plan for 2 to 3 hours of simmering instead of 1 ½ to 2 hours.
Can I make these without olive oil?
Absolutely. The oil adds flavor and richness, but you can skip it or substitute it with another cooking oil.
Can I add seasoning or spices?
Yes! Ground cumin, smoked paprika, or chili powder can be stirred in during cooking for extra flavor. Just avoid adding salt too early; it can make the beans tough.
Can I use these beans to make refried beans?
Definitely! Once cooked, simply mash the beans with a little of the cooking liquid and sauté in oil until creamy. Check out my homemade refried beans recipe for step-by-step instructions.
How to Use Pinto Beans
- As a side dish: Perfect alongside grilled meats, tacos, enchiladas, or chicken tostadas.
- In salads or bowls: Toss with rice, roasted vegetables, and a drizzle of Southwest ranch or your favorite dressing.
- For dips: Mash some beans with a bit of cooking liquid, cheese, or spices for a quick dip.
- In soups or chili: Add directly to your favorite recipes for extra protein and fiber.
Variations
- Spicy Pinto Beans: Add 1 to 2 chopped jalapeños or a pinch of cayenne pepper while cooking for a gentle heat.
- Southwestern Style: Stir in cumin, smoked paprika, and a dash of chili powder for a smoky, bold flavor.
- Herbed Beans: Add fresh cilantro, parsley, or oregano at the end of cooking for a fresh, bright note.
- Brothy Pinto Beans: Keep extra cooking liquid and add a splash of lime juice or vinegar for tangy bean soup.
How to Store Pinto Beans
Refrigerator: Store cooled beans in an airtight container for up to 5 days. Reheat gently with a splash of water or broth if they’ve thickened.
Freezer: Beans freeze well for up to 3 months. Portion into freezer-safe containers or bags, leaving a little room for expansion. Thaw in the refrigerator overnight and reheat gently.
Pinto Beans
Ingredients
- 1 pound dried pinto beans, rinsed
- ½ medium yellow onion, finely diced (about ½ cup)
- 2 teaspoons garlic, minced
- 2 bay leaves
- ⅓ cup extra-virgin olive oil
- 1 tablespoon kosher salt
Instructions
- Place the pinto beans in a large bowl and cover with 2 to 3 inches of cold water. Soak on the counter for 8 to 24 hours (overnight). Soaking helps the beans cook evenly and reduces cooking time.
- Drain and rinse the soaked beans, then transfer them to a medium Dutch oven. Add 4 cups of cold water.
- Stir in the onion, garlic, bay leaves, and olive oil.
- Bring the mixture to a boil over medium-high heat, skimming off any foam that forms on the surface. This helps keep the beans clear and flavorful.
- Reduce heat to medium-low and simmer gently, uncovered, for 1 ½ to 2 hours, stirring occasionally. Add more water as needed to keep beans covered.
- In the last 10 minutes of cooking, stir in the salt.
- When beans are tender but still holding their shape, remove from heat and discard the bay leaves. Taste and adjust salt if needed.
- Serve warm or at room temperature.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
These pinto beans are tender, flavorful, and so easy to make. I loved the hint of olive oil and garlic, and they would be perfect as a side for tacos. But, I was just eating them by the spoonful!
Elizabeth
I have never tried making beans at home. These are SO good! I kept going back for more; I loved them, and they seem easy enough to make that even I could do it!
Stephanie
I usually don’t like beans, but these were surprisingly tasty. The texture was soft and the flavor subtle, though I still prefer them in a soup or mixed with rice.
Bella
These are perfectly tender, flavorful beans. Great for tacos or just eating straight out of the pot!
I’ve always been leary of making beans myself. This recipe sounds so easy and tasty. My husband loves pinto bean when we eat out. I’m going to surprise him. Thank you so much.