How to Cook Pinto Beans on the Stove
Learn how to cook pinto beans on the stove using this authentic and flavorful pinto bean recipe. They're inexpensive and easy to make!
Servings: 12 servings (1/2 cup each)
Ingredients
- 1 pound dried pinto beans
- 6 cups water, plus more for soaking
- 3 tablespoons olive oil
- 1 small onion, chopped (white or yellow)
- 4 cloves garlic minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon freshly ground black pepper
- 1 bay leaf
- 1 teaspoon kosher salt, plus more to taste
- For serving: cotija cheese, chopped cilantro, flour tortillas
Instructions
- Sort through, remove, and discard any beans that are cracked or split in half, as well as any rocks or debris. Rinse the beans under running water and drain.
- Transfer them to a large bowl, fully cover the beans with water (at least 3 inches over the top of the beans), and set them on the counter to soak for 8 hours or overnight.
- Drain and rinse the beans under cool water. Set aside.
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and sauté for 30 seconds until fragrant.
- Add the chili powder, cumin, oregano, and black pepper. Cook for an additional 30 seconds, stirring continuously.
- Add the soaked pinto beans, 6 cups of water, and bay leaf. Stir to combine.
- Raise the heat to high and bring to a boil. Cover and reduce to a very gentle simmer and cook for 1 hour. Uncover and finish cooking for an additional 30 minutes.
- Remove the bay leaves, stir in the kosher salt, and taste. Add more if desired.
- Serve immediately with queso fresco and warm flour tortillas or as your favorite side.
Notes
- Slow cooker and Instant Pot methods: I also have recipes for slow cooker pinto beans and Instant Pot pinto beans.
- Add more flavor by using chicken, beef, or vegetable stock instead of water.
- Don’t have time to soak? You can make this recipe without soaking the beans, but you’ll need to increase the cooking time. Simmer the beans for 1 hour and 30 minutes, then uncover and cook for an additional 45 minutes - 1 hour until tender.
- Watch the heat. Make sure the beans are not cooking at a roaring boil or the skin will start to peel and burst before they are fully cooked.
- Add salt at the end of cooking. Adding salt while the beans are cooking increases the cooking time and gives the beans a grainy texture.
Nutrition
Serving: 0.5cup cooked | Calories: 131kcal | Carbohydrates: 24g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 527mg | Fiber: 6g | Sugar: 1g | Vitamin C: 2mg | Calcium: 43mg | Iron: 2mg