Next, soak the beans. Fill the bowl up with enough water for it to be at least 2 inches above the beans. Then let them sit on the counter for 8 hours or overnight.
After soaking, drain and rinse the beans. The beans will have plumped up and doubled in size during this time! While soaking beans takes patience and time, the end result is well worth it. To cook the beans, transfer the soaked beans to a large pot or Dutch oven along with 10 cups of water. This is also when you can add the optional seasonings and aromatics.
Bring the beans to a boil, reduce heat to a low simmer, then cover and cook for 2 hours. Check the beans after 2 hours and give them a taste. They should be tender and creamy. Easy, creamy and tender pinto beans are perfect on their own or ready to be used in other dishes. While I love eating pinto beans plain, I typically use them to make some of my favorite recipes like:. I also like eating them in burritos, with scrambled eggs, in breakfast tacos or as a simple side.
Want more bean recipes? How so you get pinto beans to be creamy when done and not just watery? Someone told me to use corn starch, but that does not sound appetizing to me. Yours look so good! Thank you. They was delicious. Thank you for clear instructions. Skip to primary navigation Skip to main content Skip to primary sidebar trending now: tasty mexican soups and stews!
Free ebook! Download my top 10 easy Mexican recipes! Jump to latest Browse All Recipes. Home Recipes Healthy Mexican Food. The texture may not be quite as tender as beans that soak for eight hours or more, but they're still great for any dish. Set it and forget it with this easy method for cooking pinto beans. If you've planned ahead, you can soak your pinto beans for a faster cook time, or make them straight from dry by adding a few hours.
The Instant Pot is by far the easiest way to cook any type of beans, and pintos are no exception. In about an hour, you can transform unsoaked beans into a wow-worthy dish. By Hayley Sugg September 28, Pin FB Share. Pinto beans. Clean and Soak: Place 1 pound of dry pinto beans in a bowl, and pick out any rocks or beans that are broken. Cover with water at least two inches above the beans. Let them soak for at least 8 hours or overnight. They should double in size.
Add more water if the beans begin to stick above the water line. Drain and Boil: Drain the beans and put them into a large lidded pot with 10 cups of water. At this point, you can also add any spices, except salt, or aromatics you'd like. Bring the pot to a boil, reduce heat to a low simmer, cover, and cook for 2 hours. Cook Until Tender and Seasoned: After 2 hours, check the pinto beans. Their texture should be creamy and tender. Smokey deliciousness!!!! Tastes like it was cooked with a hamhock in there, which is exciting for a vegetarian like me.
I prepared this to the letter and it was perfect!! Already planning another batch. Just pulled these off the stove! Finally a bean recipe that works as said and tastes amazing!
Thanks so much for the lovely review, Tracy! Sometimes if beans are older, they can take longer to cook. This was absolutely delicious. I fixed a huge pot of them to have available during Thanksgiving when we had 15 people in the house for a couple days.
It was a big hit even with a meat loving uncle who found it hard to believe it was a vegan recipe. It was also a fabulous dish to have around for the family vegetarian. I had run out of cumin so I used a little smoked paprika and it turned out really delicious. This will be a favorite in our house.
I made these and found that I had to cook mine for a few hours before they stopped having a hard center. Once I left them to cook for a while they were still firm, but also soft. The seasoning reminds me of a stew I used to make from a mix all the time. I thought I had to give that up, but now I know I can have something just as good. I absolutely love his recipe!
Hearty, tasty and easy to get done at the end of a work day if you can plan ahead to soak the beans. We have it with rice or wraps, the kids love it on corn chips for nachos.
Fabulous, thank you so much. We eat beans. A lot of beans. I have always done an overnight soak, then tossed everything into the slow cooker or cast iron Dutch oven. Perfect everytime…then we moved to a high altitude, desert climate. After several attempts which produced hard beans that would not soften even after DAYS of cooking, a local told me not to add salt until beans were soft. Now I cook the beans in water only until they soften, then add everything else.
No problems Anyway, waiting on the salt worked everytime, so it may depend on where you live! It was great!! I sauteed onions and garlic in oil plus salt and pepper pinches in IP. Then for pressure cooking added everything else plus the dried beans. I cooked mine 55 minutes, plus 15 minutes in keep-warm mode, waiting for pressure to naturally release. After growing impatient, I did quick-release. The beans were cooked enough to have cracks, but still needed cooked a little while longer.
Rather than build up pressure again, I put them on medium sautee mode until bubbling, stirred, covered with the lid and turned off IP. After sitting about 15 minutes, I checked and they were just right. After adding a couple of salt shakes to our bowls, it was perfect. OMG, these beans. So delicious! I dumped everything in the crockpot no pre-soak and cooked on high for a few hours and then on low for a few more.
They were perfectly done and very tasty. Definitely will be a health go-to meal for me this winter. I tasted them and they were delicious. I later asked her to prepare the beans using left over beans I had in the freezer. They were delicious also. I grew up with my Mother and Grandmother preparing pinto beans from scratch and they were a regular in our household.
Sometimes, the beans were mixed after cooked with fresh cooked corn, but otherwise, served as a meal, along with stewed fresh corn, okra, sliced tomatoes and with or without meat of choice.
When I was a child, the beans were cooked with a piece of salt pork. They were my favorite beans and still are. Now, after many years, I have adjusted to the healthier method of cooking my beans with garlic, onion, a teaspoon of olive oil or canola oil, and a little salt put in the bottom of the pot before I put the water in to avoid too much salt.
Based on time, I cook them for a few hours, if I have not soaked them, until tender. If I soaked them over night, the cooking time is shorten.
I also use another method that my Mother used when she was in a hurry…. Have to watch very closely and add very hot or boiling water when water gets low, if you chose to try this method of cooking your beans. Since being an adult, I use them in my chili, or and as refried beans. Sometimes, I just eat them out of a bowl, with banana or dill pickles….
Made these last night as written except I added a couple more cloves of garlic.. Anyway… These are amazing. So flavorful and yummy.. I make beans from scratch all the time and was just looking to change them up a bit for dinner and WOW!!! These will now be in our regular rotation. I made these last night and they were fantastic! Used veggie stock which added great flavor and had no issues w cooking time.
Added extra green chilies and enjoyed with some avocado slices. Definitely putting these in my go-to rotation. Do these need to be drained at the end before adding seasoning and mashing them?
There seems to be a lot of water left…. This recipe is a keeper and can see using it with all kinds of beans. You guys just rock!! High five from TX — where everything is better Mexicanized. I dont know where I went wrong, my beans took hours to simmer and just took forever to soften. Could it have been the salt or tomatoes early on in the recipe?
Your altitude makes a difference check with your county agent or on line for increased cooking time at different altitudes. Thanks for sharing! These are delicious beans, my family loves them and I have made them twice now. The second time around I doubled the recipe to use for a second meal and I changed the recipe just slightly to suit our tastes. Specifically, I used less liquid all vegetable broth and altered the spices a bit. As well, I used half the cumin, half the chipotle pepper in adobo sauce and then I added smoked paprika to the beans.
We top the beans with a delicious, homemade, cashew based vegan nacho cheeze sauce and scoop it all up with tortilla chips. I will use the leftovers to stuff in to burritos! I cooked the beans following your recipe,but have some Yemeni friends and tried theirs with a bit of cumin, diced onion onion tomato cilantro garlic and fresh jalapeno and they were outstanding! We ate lunch with Italian bread and the kids inhaled it!
That sounds so good. Growing up in WV. We always had beans with cornbread. The beans were cooked plain with a pig fat or salted fatback pork shanks. What ever my granny had. Or my mom always used fat back. Now you can buy this stuff called ham base which is very good that my brother uses.
But I bet buy trying garlic and onions in the beans it would be good. I would love to try it. These are, hands down, the BEST pinto beans ever. Silly question here! Did you store with the liquid the beans were cooked in or do you strain them at some point? Thanks so much for your help! Hi Kenzie, thanks so much for your support! No need to strain them unless you prefer less liquid.
You could also use slightly less liquid next time. Straining the liquid may make them a little less flavorful! I made these last night to go with my Tex-Mex stuffed yellow squash that I picked out of the garden the day before.
Thanks so much. Some time try just eating cooked pintos plain, just a little salt, and some sourdough bread to sop up the juice. I made these in an Instant Pot cooked for 25 min and they turned out perfectly!
Freezing half for the future, gonna use the rest alongside some carnitas! These were absolutely delicious, so flavorful and smoky. Not at all time consuming, and i had dinner on the table in no time. Thanks, this will be a staple at our house.
These beans were fantastic. I made them in the instapot following the recipe and then cooking them on manual for 12 minutes.
I just made and ate this! I loved it. Very delicious. I had it with basmati rice, lime wedges squeezed over and a handful of chopped coriander. I really enjoyed it and will make it again and again. I definitely need to be better about cooking my own beans from scratch more often! Make a ton at once and keep them in the freezer! Loving the spicy flavors here, Dana!
Glad you are doing beans from scratch! I do chickpeas, kidney, black, pinto beans thus also. But always forget to leave them to soak. Instead, I cover with water, boil for three minutes.
Let sit for one hour. Then drain and add water and simmer until they are cooked. Different cook times for each type.
Then I drain well, divide into recipe quantities and freeze. No more messy cans and I always have ready-to-go pulses on hand. BTW, am placing my order for your new cookbook on Amazon. Best of luck to you! Keep on creating delicious plant based food! I made these,beans today. Next time Im leaving out all the hot stuff. These were great!! I read the article on no soak methood but Im still not convinced its a good idea. Yes it may be super simple and save time not to soak but I think there are very good reasons why the tradition is to soak and one is to get rid of the phytates that are anti nutrients.
I truly believe that tradition usually has an innate knowledge that we ignore at our peril for the sake of speed! Also the times for cooking non soaked beans seem long — 2 hours?? It also depends on how old your beans are of course. I too am guilty of usually having beans from a can!
I only boiled dry lentils in bulk a couple times—it was TOTALLY worth it—but otherwise, my mother does use beans from a can and takes over from there! I would love to try buying dry pulses to cook in bulk such as in curries, soups, for salads and more!
You can make your beans from scratch in a slow cooker with no soaking necessary. It is a life changing technique! My family is from New England, so I grew up with homemade baked beans. Awesome tip if you soak too many beans: they sprout in just a couple days.
I usually tip the jar at an angle in a big glass measuring cup. Rinse them twice a day and return to the covered jar, upside down at an angle, until they sprout. Once you have little baby tails growing, pour the beans onto a plate and stick in the sun forms couple hours to get a little green, then store in the fridge for a few days. I flipping love pinto beans; my method for refried beans is pretty much this, but with a longer cooking time, allowing them to get nice and mushy.
Traditionally, refritos are actually fried-the cooked beans are mashed in a skillet with melted manteca-lard until hot. These beans sound amazing! I wonder, however, as black beans are more popular in my house, could I use this to cook black beans as well? Thanks for the great post and fantastic photography as always! Have never post until I make one of your dishes — all so terrific. We do need about 2 hrs.
We put the extra beans made into the freezer and have them on hand for all of your fabulous recipes — tacos, dips, soups, etc. Have not a clue if right for others. Could these be made in the morning and put into a crock pot, at a low heat? Yes, just throw everything except the vegetable broth because it has salt in it in the slow cooker in the morning and cook it on high for 6 to 10 hours.
It helps if you heat the water first to boil first to get up to temperature. No need to soak them first either. Why omit the salt? Is this a personal taste preference or does it affect the cooking chemistry in the beans? Which, aside from onions and garlic, has no additional vegetables or meat. At night…dump water and add chop onion..?
I grow. Turn on high. If I have a potty break during nite.. I grew up on these.. You can use chili powder like cummin.. And low and behold the greatest recipe resource, Minimalist Baker, sends me an inbox. Universe I see you. Minimalist Baker, I also see you and I love you. Hi Im really surprised your beans cooked as adding salt and also bouillon cube which has salt in it too usually stops the beans from softening.
HI guys! Thanks for the tips. Love your blog and your recipes! You are one of my go to vegan websites. Specifically your recipes seem to be innovative in the area of non-dairy substitutions. I got the no salt tip from a Rick Bayless cookbook. I love your version of Parmesan cashew cheese and your pumpkin pie recipe! They even turn out well with no soaking, or quick soaking. It takes an hour and a half simmering, however. Try it. Take Beano, if you have gas issues.
It works! Yeah, I always hear that about salt when cooking beans. However, as a chemist I learned that salted water boils at a higher temp than water alone one of the colligative properties of a solution so actually the higher temp helps the beans cook become rehydrated faster.
I have been cooking pinto beans from scratch my whole life, and my recipe came from my grandmother, who got it from her father, so over a hundred years old.
Add water to 2 inches above the beans, bring to a boil. After minutes take off the heat and cover. Drain that off and rinse. Again add water to 2 inches above the beans and 1 Tbsp salt per pound of beans. Bring to a boil.
Add any meat or seasoning at that time. I like any kind of cheap smoked pork-neck bones, hocks, shanks, fatback. Then garlic, chopped onion, cumin, cayenne and black pepper. Right before serving roasted chopped green chiles add delightful flavor. Add more water while cooking if needed, of course.
I think I may just go the extra mile with some fancy-ass mexican pinto beans rather than canned! Really fantastic photography, the top down angle on the wooden cutting board with all the ingredients is really impressive! My wife is from Mexico and they make their own black beans down there all the time and they are sooo much better than from the can.
I have found that when I add tomatoes in the beginning of the cooking time that my beans take longer to cook? Did you have any difficulty with your beans staying hard beyond the cooking usual time or is it just me? The acidity of the tomatoes prevents the beans from softening properly, so acidic ingredients should be added at the end of your bean cooking!
I learned this through much trial and error, and some wasted beans : Salt prohibiting softening is actually a myth and, in fact, helps to tenderize the beans. Hope that helps? Yes, I know beans beacause I love my beans! Add salt last as well, because salt will toughen the skin of beans if added before they are soft AND increase cooking time!
I made an exception for these directions, but I have to say, it tripled the cooking time! The tomatoes impede the cooking process.
One idea is that your beans may have been a little older which can cause them to take longer to cook. But this looks easy and delicious — thank you!
Pinto beans are really underrated. Although black beans are still my top fave…pinto beans are even cheaper and just as tasty!
I love them with simple seasonings but I will have to give them a try with an extra boost of Mexican…. It has never occurred to me that I could make my own from scratch. Thought I read some where that eating food out of cans causes alzheimers.
We throw beans in everything! And now from your blog I realize I can even make brownies out of beans. If you make beans from scratch, then discard the water after soaking, the wife will have far fewer obvious reasons to veto beans. Difficulty to digest oligosaccharides, a complex sugar in legumes, causes bloating and gastric distress. It is water soluble. Soak the beans, and rinse it before cooking. If you eat beans often enough the proper intestinal bacteria will multiply to make digestion easier with less gas.
Rinsing the beans after I soak will cut down on bloating? I precook pinto beans by bringing them to a heavy boil.
Boil uncovered for 2 min. Remove from heat and let them set covered for one hour. Pour the presock water off and rinse all the presock of water out and rinse them thoroughly in hot water Return to pot and add hot tap water to cover inches. Now add what you want and cook med heat for I find it helpful to change my soaking water several times and allow at least 24 hours to soak in the refrigerator. Instead of socking your beans try what I do. Add beans to pan with hot water and a little drop of Dawn.
Swish them around getting all the dirt off of them. Now pour off the soapy water and wash them good in hot water to get the soap out. Add beans to a pot add hot water from the tap bringing them to a hard boil 2 min turn off the heat put a lid on after an hour wash off the water add back hot water add cook like you would normally. Done in about an hour or so. Please enable JavaScript in your browser to complete this form.
Skip to primary navigation Skip to main content Skip to primary sidebar Search for. Search for. Tender beans infused with smoky, Mexican flavors like cumin, chili powder, and chipotle in adobo sauce.
Author Minimalist Baker. Prep Time 6 hours 15 minutes. Cook Time 1 hour. Total Time 7 hours 15 minutes. Course Entree, Side. Freezer Friendly 1 month. Does it keep?
Ingredients US Customary — Metric. Instructions Add pinto beans to a large pot and cover with cool water at least a few inches above the beans as they will expand. Once beans are soaked, drain and set aside. Heat your large pot over medium heat. Next add drained beans and bouillon cube and cover with water about 2 inches over the top, as the beans will expand while cooking.
Add chipotle pepper and diced tomatoes, stir and bring to a low boil. Once the beans are tender and cooked through add remaining seasonings: adobo sauce, salt, pepper, cumin, chili powder, and cinnamon optional. Stir to coat and cook on low for 10 more minutes to let the flavors meld. Taste and adjust seasonings as needed, adding more salt to taste, cumin for smokiness, chili for depth of flavor, cinnamon for warmth, or adobo sauce and minced adobo peppers for heat. Your beans are now ready to enjoy!
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