Tender Creamy Pinto Beans (Printable)

Creamy pinto beans simmered slowly with aromatic vegetables for ultimate tenderness and flavor.

# What You Need:

→ Beans

01 - 1 pound dried pinto beans, rinsed

→ Aromatics & Seasoning

02 - ½ medium yellow onion, finely diced (about ½ cup)
03 - 2 teaspoons garlic, minced (about 2 cloves)
04 - 2 bay leaves

→ Cooking Liquid & Fat

05 - ⅓ cup extra-virgin olive oil
06 - 4 cups cold water, plus more for soaking

→ Finishing

07 - 1 tablespoon kosher salt (add to taste in the last 10 minutes)

# Directions:

01 - Place the pinto beans in a large bowl. Cover with 2–3 inches of cold water. Let soak at room temperature for 8–24 hours.
02 - Drain and rinse the soaked beans. Transfer to a medium Dutch oven or heavy-bottomed pot.
03 - Add 4 cups of cold water, diced onion, minced garlic, bay leaves, and olive oil to the pot.
04 - Bring to a boil over medium-high heat, skimming off any foam that forms.
05 - Reduce heat to medium-low. Simmer gently, uncovered, for 1½ to 2 hours, stirring occasionally. Add more water if needed to keep beans submerged.
06 - In the last 10 minutes, stir in the salt. Taste and adjust salt if needed.
07 - When beans are tender but still holding their shape, remove from heat and discard the bay leaves.
08 - Serve warm or at room temperature. Use as a side dish, in tacos, or as a base for chili.

# Expert Advice:

01 -
  • The olive oil creates the most luxurious silky texture you've ever experienced in beans, almost like they've been braised in something far richer
  • This recipe transforms the humblest ingredients into something people will ask you about, and the method is so hands-off it feels like cheating
02 -
  • Resist the urge to salt the beans during soaking or early cooking—salt toughens the skins and prevents that creamy interior from developing properly
  • The foam that rises during boiling is completely normal, just skim it off for a cleaner, more appealing finished dish
03 -
  • If you forget to soak the beans overnight, use the quick-soak method by boiling them for 2 minutes, then letting them sit covered for 1 hour before proceeding with the recipe
  • A heavy Dutch oven or enameled cast-iron pot distributes heat more evenly and prevents hot spots that can cause beans to break apart
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