Description
This classic Pinto Beans recipe delivers tender, flavorful beans slow-simmered to perfection with aromatic onions, garlic, and bay leaves. Perfect as a wholesome side dish or a hearty base for many meals, these beans are soaked overnight to reduce cooking time and improve texture, then gently cooked on the stovetop with olive oil and seasoned with kosher salt for balanced flavor.
Ingredients
Scale
Beans and Aromatics
- 1 pound dried pinto beans, rinsed
- ½ medium yellow onion, finely diced (about ½ cup)
- 2 teaspoons garlic, minced
- 2 bay leaves
Other Ingredients
- ⅓ cup extra-virgin olive oil
- 1 tablespoon kosher salt
- Water as needed
Instructions
- Soak the Beans: Place the pinto beans in a large bowl and cover with 2 to 3 inches of cold water. Let them soak on the counter for 8 to 24 hours, preferably overnight. This soaking step softens the beans and helps them cook evenly while reducing overall cooking time.
- Prepare to Cook: After soaking, drain and rinse the beans thoroughly. Transfer the beans to a medium Dutch oven and add 4 cups of fresh cold water to cover.
- Add Flavorings: Stir in the finely diced onion, minced garlic, bay leaves, and extra-virgin olive oil. These ingredients will infuse the beans with savory and aromatic flavors during cooking.
- Bring to a Boil: Place the pot over medium-high heat and bring the mixture to a boil. As it heats, skim off any foam that rises to the surface. Removing the foam helps keep the beans clear and improves the taste and appearance.
- Simmer Gently: Reduce the heat to medium-low and let the beans simmer uncovered for 1½ to 2 hours. Stir occasionally to prevent sticking and add more water as needed to ensure the beans remain submerged throughout cooking.
- Season Towards the End: In the final 10 minutes of cooking, stir in the kosher salt. Adding salt later prevents the beans’ skins from toughening during the long simmer.
- Finish and Serve: When the beans are tender but still hold their shape, remove the pot from the heat. Discard the bay leaves. Taste the beans and adjust seasoning if necessary. Serve warm or at room temperature.
Notes
- Soaking the beans overnight helps reduce cooking time and improves digestibility.
- Do not add salt at the beginning to avoid tough skins; salt is added near the end of cooking.
- Keep beans covered with water during simmering to ensure even cooking and prevent drying.
- Use a Dutch oven or heavy pot to evenly distribute heat and avoid scorching.
- Leftover beans can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1/8 of recipe (approximately 3/4 cup cooked beans)
- Calories: 220
- Sugar: 1 g
- Sodium: 410 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 12 g
- Protein: 13 g
- Cholesterol: 0 mg
