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!
