Tender Creamy Pinto Beans (Print Version)

Creamy slow-cooked pinto beans with aromatic onions and garlic, ideal for sides, tacos, or chili bases.

# Components:

→ Beans

01 - 1 pound dried pinto beans, rinsed

→ Aromatics & Seasoning

02 - ½ medium yellow onion, finely diced
03 - 2 teaspoons minced garlic
04 - 2 bay leaves

→ Cooking Liquid & Fat

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

→ Finishing

07 - 1 tablespoon kosher salt, or to taste

# Directions:

01 - Place pinto beans in a large bowl and cover with 2–3 inches of cold water. Let soak at room temperature for 8–24 hours.
02 - Drain and rinse the soaked beans thoroughly. 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 rises to the surface.
05 - Reduce heat to medium-low and simmer gently, uncovered, for 1½ to 2 hours, stirring occasionally. Add more water as needed to keep beans submerged.
06 - In the last 10 minutes of cooking, stir in the salt and taste to adjust seasoning if needed.
07 - When beans are tender but still holding their shape, remove from heat and discard the bay leaves. Serve warm or at room temperature.

# Expert Advice:

01 -
  • They're naturally creamy without any cream, making them endlessly versatile for whatever you're craving that day.
  • Once you nail this, you'll never buy canned beans again because homemade tastes like an entirely different ingredient.
02 -
  • If you salt the beans too early, their skins toughen and they never become tender no matter how long you cook—patience with seasoning is the real secret.
  • The beans will seem slightly firm when you think they're done, but they continue softening as they cool, so don't overcook them chasing perfect tenderness.
03 -
  • If you forget to soak your beans, use the quick-soak method: bring them to a boil for 2 minutes, then let them sit covered for an hour before proceeding with the recipe.
  • Save your bean cooking liquid as liquid gold—it's flavorful and starchy, perfect for thinning soups, hydrating grains, or adding richness to sauces.
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