Pinto Beans Recipe

Rinse and sort

Place the dried pinto beans in a colander and rinse under cold water. Remove any stones or shriveled beans.

Quick soak or overnight

For best texture, cover the rinsed beans with 3 cups of water in a bowl and soak 6–8 hours or overnight. For a quick soak, place beans in a pot with 4 cups water, bring to a boil for 2 minutes, then remove from heat, cover and let sit 1 hour. Drain and discard the soaking water, then rinse the beans.

Sauté aromatics

In a medium Dutch oven or heavy pot, heat the vegetable oil (or lard) over medium heat until shimmering. Add the diced onion and sauté 5–7 minutes until soft and translucent. Add the minced garlic and chopped jalapeño and cook 30–60 seconds until fragrant, careful not to burn.

Add tomato and spices

Stir in the diced tomato, ground cumin, dried oregano, and black pepper. Cook 2–3 minutes to soften the tomato and bloom the spices.

Combine beans and liquids

Add the drained soaked beans to the pot. Pour in 2 cups low-sodium broth and 2 cups fresh water (or total 4 cups water/broth), then add the bay leaf. Stir to combine and bring the mixture to a gentle boil over medium-high heat.

Reduce and simmer

Lower heat to maintain a gentle simmer, partially cover the pot with a lid tilted to allow steam to escape. Simmer for 1 to 1.5 hours, stirring occasionally and checking liquid levels. Add additional hot water (1/2 cup at a time) if beans are exposed, so they stay submerged. Simmer until beans are tender but not falling apart.

Season to finish

When beans are tender (test a few), stir in kosher salt. Taste and adjust seasonings, adding up to the remaining salt amount if needed. Continue simmering 5–10 minutes after adding salt so flavors meld. Remove and discard the bay leaf.

If you prefer a thicker, creamier texture, mash 1/2 to 1 cup of the cooked beans against the side of the pot with a spoon or use an immersion blender to pulse a few times—do not purée completely unless you want refried-style beans. Stir in lime juice and chopped cilantro.

Serve hot as a side or main: garnish with additional cilantro, a sprinkle of crumbled queso fresco or shredded cheese if using. Adjust salt and lime to taste.

Storage: Cool to room temperature and refrigerate in an airtight container for up to 4–5 days, or freeze in portions for up to 3 months. Reheat gently on the stovetop with a splash of water or broth to loosen.