Beans Recipe
Make Beans Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dry Beans & Liquid
Aromatics & Vegetables
Seasoning & Finish
Method
Dry Beans & Liquid
- 1
Inspect and Rinse
Spread the 2 cups dried pinto beans on a baking sheet or tray and pick out any small stones or shriveled beans. Transfer to a fine-mesh sieve and rinse under cold running water until water runs clear.
- 2
Soak (optional but recommended)
Place rinsed beans in a large bowl and cover with 6 cups cold water. Let soak at room temperature for 6–8 hours or overnight. Drain and rinse before cooking. (If short on time, use the quick-soak method: bring beans and 6 cups water to a boil for 2 minutes, remove from heat and let sit 1 hour, then drain and rinse.)
- 3
Measure Cooking Liquid
After soaking and draining, place beans in a large heavy-bottom pot and add 6 cups fresh water or low-sodium broth — enough to cover beans by about 2 inches.
Aromatics & Vegetables
- 4
Prepare Vegetables
Peel and finely dice the onion. Peel and mince the 4 garlic cloves. Peel and dice the carrot and thinly slice the celery stalk.
- 5
- 6
Combine with Beans
Return the drained beans to the pot with the sweated vegetables. Add the 6 cups cooking liquid (water or broth) so the beans are covered by about 2 inches.
Seasoning & Finish
- 7
Add Seasonings and Simmer
Add 1 teaspoon ground cumin, 1 dried bay leaf, 1 teaspoon black pepper, and 1 teaspoon kosher salt to the pot. Bring the mixture to a gentle boil over medium-high heat, then reduce heat to low to maintain a simmer. Cover partially with a lid and simmer until beans are tender, 60–90 minutes, stirring occasionally and checking liquid level. Add extra hot water 1/2 cup at a time if beans become exposed; they should remain submerged.
- 8
Adjust Salt and Finish
About 10 minutes before beans are done, taste and add additional kosher salt as needed (total 1.5–2 tsp depending on preference and whether you used broth). Remove and discard the bay leaf. If you want thicker beans, simmer uncovered for 5–10 minutes to concentrate liquid or mash a cup of beans against the pot to thicken.
- 9
Serve
Stir in 2 tablespoons chopped fresh parsley (optional) and a drizzle of olive oil. Serve warm as a side, over rice, or as a base for tacos or salads. Store leftovers in an airtight container in the refrigerator for up to 4–5 days.