Cooking pinto beans from scratch is one of my favorite kitchen rituals. Not only are they creamy, flavorful, and filling, but they’re also incredibly budget-friendly. When I have a bit of time, I always skip the canned version and make a fresh pot—trust me, the taste and texture are completely worth it.

How to Cook Pinto Beans

Why You’ll Love This Recipe

I love how much flavor these pinto beans develop as they simmer in broth with garlic, onion, chili powder, and bay leaves. It beats any canned version, hands down.

Making pinto beans from dried beans is also extremely cost-effective. A single bag stretches into multiple meals, making it a pantry staple I always keep on hand.

Once cooked, I meal prep them for the week. I toss them into burrito bowls, salads, tacos, or turn them into refried beans. The possibilities are endless.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

pinto beans – I make sure to use fresh dried beans because older ones might never soften fully.
broth – Depending on the flavor profile I’m going for, I use chicken, beef, or vegetable broth to cook the beans instead of plain water. It makes a big difference.
bay leaves – These add a deep, savory note to the pot.
onion and garlic – I use them whole or halved for aromatic flavor without overpowering the beans.
chili powder – Just a bit adds a nice earthy kick. Sometimes I switch it up with cumin or dried oregano.

Directions

I start by rinsing the pinto beans thoroughly and removing any debris or shriveled beans. Then I soak them in a bowl with plenty of water—at least 3 cups of water per 1 cup of beans—for 8 to 24 hours.
After soaking, I drain and rinse the beans again, discarding any that floated to the top.
I place the drained beans in a Dutch oven or heavy pot along with the bay leaves, garlic, onion, chili powder, and broth.
I bring everything to a boil, then reduce the heat to medium-low and simmer the beans covered for an hour.
After the first hour, I remove the lid slightly and let them simmer for another 1½ to 2 hours, checking every 30 minutes to stir and test for tenderness. I skim off any foam if needed and top off with water if the liquid gets low.
Once the beans are creamy and soft, I discard the bay leaves, garlic, and onion. Sometimes I save the bean broth for other recipes or for reheating.

Servings and timing

This recipe makes about 4 to 5 servings, depending on how you use the beans.

Prep time (soaking): 8–24 hours
Cook time: 2 to 2½ hours
Total time: About 10½ to 26½ hours (including soaking)

Variations

Spicy beans: I sometimes add diced jalapeño or chipotle peppers for a smoky heat.
Herb-forward version: A sprig of fresh thyme or oregano changes the flavor profile nicely.
No soak method: When I forget to soak, I cook them straight from dry—just expect a longer simmering time and check frequently for tenderness.
Smoky twist: Adding smoked paprika or a bit of bacon changes the game entirely.
Vegetarian-friendly: I simply stick with vegetable broth and skip any animal-based additions.

Storage/Reheating

I let the cooked beans cool before storing them in an airtight container.

In the fridge: They keep well for up to 4 days. I prefer storing them in their cooking liquid to keep them moist and flavorful.
In the freezer: I freeze them (again, in their liquid) for up to 3 months. When I need them, I just thaw and reheat in a saucepan or microwave.

FAQs

What’s the benefit of soaking pinto beans overnight?

I soak my beans because it helps them cook more evenly and reduces the overall cooking time. It also makes them easier to digest.

Can I cook pinto beans without soaking?

Yes, I’ve done it before, but it takes longer to cook and the texture can be slightly less even. Just make sure to simmer gently and give yourself extra time.

How do I know when pinto beans are done?

I test a few by mashing them with a spoon or tasting them. They should be soft and creamy, not grainy or firm in the center.

Why do my pinto beans split while cooking?

Beans usually split if they’re boiled too hard or cooked too long at a high temperature. I make sure to reduce the heat and let them simmer gently to avoid this.

Can I use water instead of broth?

Absolutely. I’ve cooked them with water many times, but I usually add more spices or aromatics to compensate for the missing flavor boost that broth provides.

Conclusion

Cooking pinto beans from scratch is simple, satisfying, and worth every minute. Once I got into the habit, I stopped buying canned beans altogether. The texture, the flavor, and the versatility make them one of my go-to ingredients all week long. Whether I’m using them in a main dish or just enjoying them with a bit of rice and herbs, they never disappoint.