Creamy Slow-Simmered Pinto Beans (Print Version)

Tender pinto beans slow-simmered with aromatic vegetables for maximum creaminess and flavor.

# 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)

# How to Make:

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. When beans are tender but still holding their shape, remove from heat and discard the bay leaves.
07 - Serve warm or at room temperature. Use as a side dish, in tacos, or as a base for chili.

# Expert Advice:

01 -
  • These beans cost almost nothing to make but taste like restaurant quality
  • The cooking liquid becomes velvety and rich, perfect for sopping with tortillas
  • They freeze beautifully so you can always have homemade beans ready
02 -
  • Adding salt too early makes beans tough, so wait until the very end of cooking
  • The foam that forms while boiling is harmless but removing it creates a cleaner flavor
  • Beans continue to absorb liquid and soften after you remove them from heat
03 -
  • Use the bean cooking liquid as a base for soups instead of discarding it
  • Older dried beans take longer to cook, so sort through and remove any very old ones
  • A heavy pot like a Dutch oven maintains even heat better than thin cookware
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