Pinto Beans
Discover the deliciousness of Pinto Beans. Learn how to cook them to perfection for tacos, chili, or a hearty bowl.
Servings: 8 people
Calories: 284kcal
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.
Nutrition
Serving: 1portion | Calories: 284kcal