Description
A simple, flavorful method for cooking dried pinto beans from scratch. Simmered with broth, aromatics, and spices until creamy and tender, these beans are perfect for tacos, burrito bowls, soups, or as a side dish.
Ingredients
- 1 lb dried pinto beans
- 8 cups broth (chicken, beef, or vegetable)
- 2 bay leaves
- 1 onion, halved
- 3 garlic cloves, smashed
- 1 tsp chili powder (or cumin/oregano)
Instructions
- Rinse beans thoroughly and remove debris or shriveled ones. Soak in plenty of water (3 cups water per 1 cup beans) for 8–24 hours.
- Drain and rinse soaked beans. Discard any floaters.
- In a Dutch oven or heavy pot, combine beans, broth, bay leaves, onion, garlic, and chili powder. Bring to a boil.
- Reduce heat to medium-low. Cover and simmer for 1 hour.
- Uncover slightly and continue simmering for 1½–2 more hours, stirring occasionally. Skim foam and add water as needed.
- When beans are soft and creamy, discard bay leaves, garlic, and onion. Use immediately or store with cooking liquid.
Notes
- For spicy beans, add jalapeños or chipotle peppers.
- Fresh thyme or oregano makes a herb-forward version.
- No-soak method works, but beans take longer to cook.
- Smoked paprika adds depth and a smoky twist.
- Use vegetable broth for a fully vegetarian version.
- Prep Time: 8–24 hours (soaking)
- Cook Time: 2–2.5 hours
- Category: Side Dish
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 1g
- Sodium: 180mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg
