Pinto Beans Recipe
Make Pinto Beans Recipe in just 2h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dry Beans & Soak
Aromatics & Seasoning
Fat & Acid (to finish)
Method
Dry Beans & Soak
- 1
Rinse and sort
Spread the dried pinto beans on a tray or shallow bowl and pick out any stones or shriveled beans. Transfer to a fine-mesh sieve and rinse under cold running water until water runs clear.
- 2
Soak (overnight or quick soak)
For best texture, place rinsed beans in a large bowl and cover with 6–8 cups cold water (about 3–4 times the volume of beans). Add 1/4 tsp baking soda if using to help soften. Soak at room temperature for 8–12 hours or overnight. For a quick soak: place beans in a pot, cover with 6 cups water, bring to a boil for 2 minutes, remove from heat, cover and let sit 1 hour, then drain and rinse.
Aromatics & Cooking
- 3
Drain and combine
Drain the soaked beans and rinse. Place the beans in a large Dutch oven or heavy-bottomed pot. Add 8 cups fresh cold water to the pot (enough to cover by about 2 inches). Add halved onion, smashed garlic, bay leaves, cumin, smoked paprika, and black pepper.
- 4
Simmer gently
Bring the pot to a gentle boil over medium-high heat. As soon as it reaches a boil, reduce heat to low to maintain a low simmer. Partially cover the pot with a lid (leave a small gap). Simmer gently until the beans are tender but not falling apart, 1 to 1 1/2 hours for soaked beans (time varies with bean age). Stir occasionally and skim any foam that rises to the surface.
- 5
Check for doneness and salt
Begin tasting beans at about 45 minutes. When beans are tender and creamy inside, remove onion halves, garlic cloves, and bay leaves with a slotted spoon. Stir in 1 1/2 tsp kosher salt and continue to simmer 5–10 minutes to allow salt to incorporate. If beans still seem too firm, continue simmering and check every 10–15 minutes.
Fat & Finish
- 6
Finish with fat and acid
Remove the pot from heat. Stir in 1 tablespoon vegetable oil or lard to add richness and help thicken the cooking liquid slightly. Add 1 tablespoon apple cider vinegar or lime juice to brighten the flavor; taste and adjust salt if needed.
- 7
- 8
Storage
Let beans cool to room temperature, then transfer to airtight containers. Refrigerate up to 4–5 days or freeze for up to 3 months. When reheating, add a splash of water and warm gently to loosen the sauce.
