How to Cook Pinto Beans

A plate of pinto beans with some cilantro and a spoon inside.

You won’t believe how easy it is to cook pinto beans from scratch on the stovetop. These pinto beans are not just flavorful, tender, and creamy but also extremely budget-friendly.

Course Ingredient

Cuisine Healthy

Prep Time 1

Cook Time 2

Total Time 1 2

Servings to 5 servings

Calories 191kcal

Author Carmy

Ingredients

1 cup dried pinto beans
3 to 4 cups broth chicken, vegetable, or beef (or water)
2 bay leaves
2 to 3 smashed garlic cloves
1 onion cut in half
1 teaspoon chili powder

Instructions

Soaking the Beans

Rinse the dry pinto beans and give them a once-over to make sure there is no dust or debris. Add the dry beans to a bowl and cover with water to soak for 8 to 24 hours. (I add 3 cups of water to every 1 cup of beans. Beans absorb and expand quite a bit so make sure you add enough water.)
After soaking, discard any beans that have floated to the top, drain the water, and give them another quick rinse.

Cooking the Pinto Beans

To a Dutch oven or heavy-bottomed pot, add the drained beans, bay leaves, onion, garlic cloves, chili powder, and broth.
Bring the liquid up to a boil before lowering the heat to medium-low and simmer, covered, for an hour. Then simmer for another 1½ to 2 hours with the lid slightly ajar, checking on the beans every 30 minutes. Skim off any foam if desired and add additional water if required.
When done, discard the bay leaves, onions, and garlic cloves. Feel free to keep the bean liquid or drain it.

Video

Nutrition