Pinto beans are a kitchen staple loved for their creamy texture, rich flavor, and versatility. Cooking dried pinto beans on the stove might seem intimidating at first, but with the right steps, you can master this affordable and nutritious ingredient easily. Whether you want tender beans for chili, refried beans, or a hearty side dish, this guide will walk you through the process from start to finish.
Why Cook Pinto Beans from Scratch?
– Cost-effective: Dried pinto beans are much cheaper than canned.
– Flavor control: You can season them exactly how you like.
– Texture control: Cook them to your preferred tenderness.
– Healthier: No preservatives or excess sodium.
– Versatile: Use in soups, salads, burritos, or as a side.
Step 1: Sort and Rinse Your Beans
Start by spreading out your dried pinto beans on a clean surface. Pick through them carefully to remove any small stones, broken beans, or debris. Then rinse the beans thoroughly under cold running water to clean off any dust or dirt.
Step 2: Soak the Beans (Optional but Recommended)
Soaking helps reduce cooking time and can improve digestibility. Place the rinsed beans in a large bowl and cover them with at least 3 inches of water. Let them soak for 8 to 24 hours at room temperature. After soaking, drain and rinse the beans again.
If you’re short on time, you can skip soaking, but expect the cooking time to increase.
Step 3: Sauté Aromatics for Extra Flavor
In a large pot or Dutch oven, heat a few tablespoons of olive oil over medium heat. Add diced onions and cook until soft and translucent, about 5 minutes. Toss in minced garlic and cook for another minute until fragrant.
For more flavor, add spices like chili powder, ground cumin, oregano, and black pepper. Stir and cook for 30 seconds to release their aromas.
Step 4: Add Beans and Liquid
Add the soaked (or unsoaked) pinto beans to the pot. Pour in about 6 cups of water or broth for every pound of beans. Adding broth instead of water will deepen the flavor.
You can also toss in a bay leaf or other herbs for subtle seasoning. Stir everything together.
Step 5: Bring to a Boil, Then Simmer
Turn the heat to high and bring the pot to a boil. Once boiling, reduce the heat to low to maintain a gentle simmer. Cover the pot partially with a lid to allow some steam to escape.
Simmer the beans until tender. This usually takes about 1 to 1.5 hours if soaked, or 1.5 to 2 hours if unsoaked. Check the beans after an hour and then every 15-20 minutes. Older beans may take longer.
Step 6: Season and Adjust
About 10 minutes before the beans are done, add kosher salt to taste. Salting earlier can toughen the beans, so it’s best to add salt towards the end of cooking.
Taste and adjust seasonings as needed. You can add a squeeze of lime juice, chili powder, or fresh herbs for brightness and extra flavor.
Tips for Perfect Pinto Beans on the Stove
– Don’t boil vigorously: A slow simmer prevents beans from splitting and keeps them creamy.
– Add water as needed: If the liquid level drops below the beans, add more hot water or broth.
– Flavor boosters: Cook bacon or chorizo with the aromatics, add smoked paprika, or toss in a Parmesan rind for umami richness.
– Save the bean broth: It’s packed with flavor and can be used as a base for soups or stews.
Serving Suggestions
Serve your stove-cooked pinto beans with warm flour tortillas, crumbled queso fresco, chopped cilantro, or as a side to grilled meats and rice. They also make a fantastic base for refried beans or chili recipes.
Cooking pinto beans on the stove is straightforward and rewarding. With a bit of patience and seasoning, you’ll have delicious, creamy beans ready to elevate any meal. Enjoy your homemade pinto beans!