I love beans. In fact, my friends and husband make fun of me because I enjoy beans without any seasoning at all. I call the experience, “taste the bean,” and enjoying the flavor of this beautiful food of my childhood is one of my favorite delights!
Pinto beans are a versatile and nutritious ingredient that can be cooked in a variety of ways. Whether you’re looking to make a hearty pot of beans for a crowd or just want to cook up a simple weeknight dinner, pinto beans are a great option. In this blog post, I’ll share the basics of how to cook pinto beans, including soaking, seasoning, and cooking techniques.
Why Dry Beans?
There are several benefits to cooking dry beans over using canned beans. Firstly, dry beans are often more cost-effective than canned beans. Secondly, dry beans allow for greater control over the texture and seasoning of the beans. When cooking dry beans, you have the freedom to add your own desired seasonings and cook them to your desired level of tenderness. Additionally, dry beans do not contain the added sodium and preservatives that are often present in canned beans. Lastly, cooking dry beans can be a more sustainable choice as it reduces the amount of waste associated with using canned products. While canned beans may be convenient, cooking dry beans is a great option for those looking for a cost-effective, flavorful, and sustainable choice.
But don’t get me wrong. I love a good canned bean. Especially if I know that I will have a busy week, I will have a few canned beans on hand, especially black beans and garbanzo beans. Sautéing these beans with olive oil and some seasoning, then spooning over toast is all I really need.
Should You Pre-Soak Beans?
Let’s get something straight. I don’t soak my beans. There, I said it.
My family, including my grandmothers and mother never soaked beans either, and we eat beans every. single. day.
Some people think soaking beans helps reduce cooking time, improve the texture of the beans, and make them easier to digest. What does research say? UC Health shares that it does not really make a major difference to soak or not. In fact, bean guru and author of Cool Beans, Joe Yonan, believes that pre-soaking beans has perpetuated a myth about the benefits and ultimately discourages people from cooking dry beans. He even advises on the loss of flavor when you pre-soak beans. Woohoo! Go Joe Yonan! I’m with you!
However, anecdotal evidence seems to win the day here, and ultimately, people’s experience with the benefits of soaking will help motivate them on this step.
There are two methods for soaking pinto beans: the overnight method and the quick soak method. Again, I don’t advise either.
First is the overnight method. To do this, rinse your pinto beans and pick out any debris or broken beans. Place the beans in a large bowl and cover them with about 2 inches of water. Let them soak overnight or for at least 8 hours.
The quick soak method is another option. For this option, rinse your pinto beans and pick out any debris or broken beans. Place the beans in a pot and cover them with about 2 inches of water. Bring the water to a boil, then turn off the heat and let the beans soak for 1 hour.
Seasoning Pinto Beans
Once your pinto beans are soaked (or not!), it’s time to season them. This is where you can add your own personal touch to the dish. Here are a few seasoning options to consider:
- Salt: Salt is essential for bringing out the flavor of the beans. Add salt to taste at the beginning of the cooking process.
- Garlic: Crushed or chopped garlic adds a nice flavor to the beans. Add it to the pot with the salt.
- Onion: Chopped onion can be added to the pot for extra flavor.
- Cumin: Cumin is a common spice used in Mexican cuisine and pairs well with pinto beans. Add it to the pot along with the salt.
- Bay leaves: Bay leaves add a subtle flavor to the beans. Add one or two to the pot while cooking.
Cooking Pinto Beans
There are several ways to cook pinto beans, including on the stove, in a slow cooker, or in an Instant Pot. Here are the basic instructions for each method:
On the Stove
- Drain the soaking water and rinse the beans.
- Add the beans to a large pot and cover them with about 2 inches of water.
- Add any desired seasonings to the pot.
- Bring the water to a boil, then reduce the heat to low and simmer for 1-2 hours, or until the beans are tender.
In a Slow Cooker
- Drain the soaking water and rinse the beans.
- Add the beans to a slow cooker and cover them with about 2 inches of water.
- Add any desired seasonings to the slow cooker.
- Cook on low for 6-8 hours, or until the beans are tender.
In an Instant Pot
- Drain the soaking water and rinse the beans.
- Add the beans to the Instant Pot and cover them with about 2 inches of water.
- Add any desired seasonings to the Instant Pot.
- Cook on high pressure for 25 minutes, then let the pressure release naturally for 10-15 minutes.
Serving Pinto Beans
Once your pinto beans are cooked, it’s time to serve them. Pinto beans can be served as a side dish or used as a base for other dishes. Here are a few serving suggestions:
- Serve the beans with rice and a side of tortillas for a classic Mexican-inspired meal. My 3-step rice recipe is HERE!
- Top the beans with grated cheese and a dollop of sour cream for a comforting and filling dish.
- Use the beans as a base for a vegetarian chili or soup.
- Mash the beans and use them as a filling for burritos or tacos. You can find an amazing tortilla recipe HERE.
- Serve the beans as a side dish with grilled meats or vegetables.
- Use the beans to make a hearty salad with fresh vegetables and a tangy vinaigrette.
Storing Pinto Beans
If you have leftovers, you can store your cooked pinto beans in the refrigerator for up to 4-5 days or in the freezer for up to 3 months. To reheat the beans, simply add a little water or broth and warm them up on the stove or in the microwave.
My all time favorite recipe for pinto beans that is packed with flavor is from Alison Roman. Her YouTube channel, Home Movies, has a great video covering her technique, and you can watch it HERE.
To summarize my own technique, I lightly fry a serrano pepper, a whole onion (halved), a whole head of garlic (halved), and a whole lemon (halved). Then I add the pre-washed beans, salt, pepper, cumin, and water (or broth). Add enough liquid to cover. I usually will add in a ham bone or some leftover ham in the water to boil. The flavor from the ham bone can’t be beat. I’ve also used ox tails. The marrow is . . . “mwah”/ chef’s kiss! Finally, I throw in some cilantro because I love it. Boil them for a couple of hours, and season more to taste. The broth is everything.
What are your favorite beans or legumes? How do you season them? How do you eat beans regularly? Let me know your tips in the comments!