Pinto Beans Recipe

Sort and Rinse

Spread the dried pinto beans on a baking sheet or countertop and pick out any stones, shriveled beans, or debris. Transfer to a colander and rinse thoroughly under cold running water.

Soak (overnight or quick soak)

Overnight method: Place rinsed beans in a large bowl and cover with 4 cups fresh water (about 2–3 inches above beans). Soak 8–12 hours; drain and rinse before cooking. Quick-soak method: Put beans in a pot, cover with 6 cups water and add 1/4 tsp baking soda (optional). Bring to a boil for 2 minutes, remove from heat, cover and let sit 1 hour. Drain and rinse.

Prepare Aromatics

In a heavy-bottomed pot or Dutch oven over medium heat, add the oil. If using bacon or ham hock, add it now and cook until fat renders and meat browns slightly, about 4–6 minutes. Add the chopped onion and cook until softened and translucent, about 5–7 minutes. Add the minced garlic and jalapeño (if using) and cook until fragrant, about 30–60 seconds, stirring frequently to avoid burning.

Combine Beans and Liquids

Add the soaked and drained beans to the pot with the aromatics. Pour in 4 cups of fresh water or 3 cups broth plus 1 cup water (use more liquid if beans were not soaked). Add the bay leaf, cumin and oregano. Bring the mixture to a gentle boil over medium-high heat.

Simmer

Once boiling, reduce heat to low to maintain a gentle simmer. Partially cover the pot and simmer, stirring occasionally and skimming any foam from the surface, until beans are tender but not falling apart, 60–90 minutes depending on age of beans and soak method. Add more hot water a half-cup at a time if beans get exposed above the cooking liquid.

Season During Cooking

About 10–15 minutes before the beans finish cooking, add 1 teaspoon salt (reserve the rest) and the black pepper. Continue simmering and taste for doneness. Add remaining salt gradually, adjusting to taste; adding salt too early can prolong cooking for some beans, so adjust toward the end.

When beans are tender and seasoned, remove from heat. Discard the bay leaf and, if using a ham hock, remove and shred any meat back into the pot. Stir in fresh lime juice and chopped cilantro (if using). For creamier beans, use a potato masher or the back of a spoon to mash about 1/3 of the beans against the side of the pot and stir to incorporate.

Serve warm as a side, over rice, in tacos or as refried beans (to make refried, heat 1–2 tbs oil or lard in a skillet and fry mashed beans until thickened and slightly caramelized). Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.