Tender Creamy Pinto Beans (Print version)

Creamy slow-simmered pinto beans with aromatics, perfect for sides, tacos, or chili bases.

# What You'll Need:

→ Beans

01 - 1 pound dried pinto beans, rinsed

→ Aromatics & Seasoning

02 - ½ medium yellow onion, finely diced (about ½ cup)
03 - 2 teaspoons garlic, minced (about 2 cloves)
04 - 2 bay leaves

→ Cooking Liquid & Fat

05 - ⅓ cup extra-virgin olive oil
06 - 4 cups cold water, plus more for soaking

→ Finishing

07 - 1 tablespoon kosher salt (add to taste in the last 10 minutes)

# Directions:

01 - Place the pinto beans in a large bowl. Cover with 2–3 inches of cold water. Let soak at room temperature for 8–24 hours.
02 - Drain and rinse the soaked beans. Transfer to a medium Dutch oven or heavy-bottomed pot.
03 - Add 4 cups of cold water, diced onion, minced garlic, bay leaves, and olive oil to the pot.
04 - Bring to a boil over medium-high heat, skimming off any foam that forms.
05 - Reduce heat to medium-low. Simmer gently, uncovered, for 1½ to 2 hours, stirring occasionally. Add more water if needed to keep beans submerged.
06 - In the last 10 minutes, stir in the salt. Taste and adjust salt if needed.
07 - When beans are tender but still holding their shape, remove from heat and discard the bay leaves. Serve warm or at room temperature. Use as a side dish, in tacos, or as a base for chili.

# Expert Tips:

01 -
  • Dried beans cost almost nothing but taste infinitely better than anything from a can, and you control exactly what goes into them.
  • This recipe creates the most velvety, creamy beans that work in everything from tacos to soup to standing alone with maybe just some cornbread.
  • Once you master the basic method, you will find yourself making a batch every week because having ready beans in the fridge changes everything.
02 -
  • Old beans may never soften completely, no matter how long you cook them, so try to buy dried beans from stores with good turnover.
  • The foam that rises during boiling is completely normal, just skim it off and keep going.
  • Keeping beans submerged with extra water prevents them from drying out or cooking unevenly.
03 -
  • A heavy pot like a Dutch oven distributes heat more evenly and prevents hot spots that can cause beans to break apart.
  • Let the beans cool completely in their cooking liquid before storing, they stay moister that way.
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