I finally perfected a Creamy Pinto Beans Recipe that turns simple pantry staples into a thick, gluten free, low fat, vegan side that might change how you serve beans with any Tex-Mex supper.

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I stumbled onto this Easy Pinto Beans Recipe when I needed a dinner side that actually stood out. Thick, silky, and a little surprising, this Creamy Pinto Beans Recipe turns humble beans into something that demands attention.

A chopped yellow onion and a couple garlic cloves start an aroma that drags everyone to the kitchen, and the texture balances between whole beans and a gentle mash so it feels right for Pintos And Rice nights. I wont pretend it is fancy, but it has attitude, and you might catch yourself making it just to see how different it tastes each time.

Ingredients

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Pinto beans are high in fiber and protein, hearty earthy taste, fill you up.
Yellow onion adds savory sweetness as it cooks, brings depth and natural sugars.
Garlic gives punchy aroma and flavor, small amount goes a long way.
Ground cumin lends warm, earthy notes, pairs great with beans and chili flavors.
Smoked paprika gives subtle smokiness without heat, adds color and depth.
Olive oil brings silkier mouthfeel and helps flavors bloom, use sparingly.
Fresh lime juice brightens the dish with tangy acidity, balances richness.
Cilantro adds fresh citrusy herbiness, pop of green, can be divisive.

Ingredient Quantities

1 lb dried pinto beans (about 2 1/4 cups)

6 to 8 cups water or low sodium vegetable broth

1 medium yellow onion, diced

3 garlic cloves, minced

1 to 2 bay leaves

1 tsp ground cumin

1 tsp chili powder

1 tsp smoked paprika

1/2 tsp ground black pepper

1 to 1 1/2 tsp kosher salt, or to taste

1 tbsp olive oil optional

1/4 tsp baking soda optional (helps soften beans)

2 tbsp chopped fresh cilantro optional

1 tbsp fresh lime juice optional

How to Make this

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1. Sort and rinse 1 lb dried pinto beans, removing any stones or shriveled beans, then drain. If you want a quicker cook, do a quick soak: put beans in a pot, cover with boiling water, boil 2 minutes, turn off the heat and let sit 1 hour, then drain and rinse. For overnight soak, cover beans with plenty of water and soak 6 to 8 hours, drain and rinse. Add 1/4 tsp baking soda to the soak water if your water is hard or you want them extra soft, optional.

2. In a large heavy pot heat 1 tbsp olive oil if using, over medium heat. Add 1 medium diced yellow onion and cook until translucent about 5 to 7 minutes, stirring so it doesnt burn.

3. Add 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp smoked paprika and 1/2 tsp ground black pepper. Stir and cook about 30 to 60 seconds until fragrant.

4. Add the drained beans to the pot, pour in 6 to 8 cups water or low sodium vegetable broth (start with 6 cups and add more if needed while cooking), toss in 1 to 2 bay leaves and 1/4 tsp baking soda if you didnt add it earlier, optional.

5. Bring to a boil, skim any foam off the top, then reduce heat to low so the pot is at a gentle simmer. Partially cover and simmer until beans are tender and creamy, about 1 hour 30 minutes to 2 hours, stirring occasionally and adding more liquid if they look dry.

6. About 10 to 20 minutes before theyre done add 1 to 1 1/2 tsp kosher salt or to taste, this helps season without slowing the softening too much. Continue simmering until beans break apart easily.

7. For a thicker, creamier texture smash some beans against the side of the pot with the back of a spoon or use an immersion blender for a few pulses and stir. Remove and discard the bay leaves.

8. Taste and adjust spices, add a drizzle of olive oil if you didnt earlier, then finish with 2 tbsp chopped fresh cilantro and 1 tbsp fresh lime juice if using. Serve warm with tacos rice or whatever you like.

Equipment Needed

1. Large heavy pot with lid, 6 to 8 quart Dutch oven or stockpot for soaking and simmering the beans
2. Colander or fine mesh strainer, to sort rinse and drain the beans
3. Cutting board, for dicing the onion and chopping cilantro
4. Chef’s knife, sharp for onions garlic and cilantro
5. Measuring cups and spoons, for beans water and spices
6. Wooden spoon or heatproof spatula, to stir scrape the bottom and smash some beans against the pot
7. Immersion blender or potato masher, for pulsing some beans to get a creamier texture
8. Slotted spoon or ladle, to skim foam and to serve the finished beans

FAQ

Q: Do I need to soak the beans? A: No, you dont have to. Soaking overnight about 8 hours cuts cook time and can help digestion. Quick soak works too cover with water, boil 2 minutes, turn off and let sit 1 hour then drain. If you skip soaking expect longer simmer time and more water.

Q: How long do they take to cook? A: On the stovetop simmer about 1.5 to 2 hours after they reach a gentle boil, until tender. In an electric pressure cooker cook 25 to 30 minutes high then natural release 10 minutes. In a slow cooker cook on low 6 to 8 hours.

Q: When should I add salt? A: You can add salt anytime, it wont ruin them. Many people wait until the last 20 minutes to better control seasoning. If you use baking soda only add a tiny pinch it helps soften but can change the flavor a bit.

Q: Can I use canned pinto beans instead? A: Yes. Two 15 ounce cans drained and rinsed replace the dried beans. Simmer them with onion, garlic and spices 10 to 15 minutes so they absorb the flavors.

Q: How do I make the beans creamy or thicker? A: Mash some of the beans against the pot wall with a spoon or pulse with an immersion blender. Cook a little longer to reduce liquid, or add less cooking liquid at the end. Finish with lime juice and cilantro for brightness.

Q: How do I store and reheat leftovers? A: Store in the fridge for 4 to 5 days or freeze up to 3 months in airtight containers. Reheat on the stove or microwave, add a splash of water or broth if theyre too thick.

Easy Pinto Beans Recipe Substitutions and Variations

6 to 8 cups water or low sodium vegetable broth: swap for low sodium chicken broth, mushroom broth or use plain water plus 1 tsp bouillon paste or a cube for extra depth
1 medium yellow onion: use 1 cup diced shallots, 1/2 cup chopped leeks, or 1 tsp onion powder if you forgot a fresh onion
3 garlic cloves: use 3/4 tsp garlic powder or 1 1/2 tsp jarred minced garlic; roasted garlic works too for a milder sweeter note
1 tsp ground cumin and 1 tsp chili powder: no cumin try ground coriander or a pinch of taco seasoning; no chili powder use 1 tsp smoked paprika plus a pinch of cayenne or 1 tsp ancho chile powder

Pro Tips

– If your water is hard or the beans feel stubborn, add 1/4 tsp baking soda to the soak or the cooking water, not more — a little goes a long way and too much makes them soapy. It speeds softening and cuts cooking time, but dont overdo it or the beans will get mushy.

– Bloom the spices in a bit of oil with the onions till they smell, it really deepens the flavor. Just be careful not to burn the garlic, and salt late so the beans soften properly.

– Keep the pot at a gentle simmer, not a rolling boil, and watch the liquid level. Add more hot water or broth as they cook, and save a cup of the cooking liquid before you mash so you can loosen the texture without watering down the flavor.

– For best leftovers: cool quickly, store in airtight containers and refrigerate up to 4 days or freeze in portions for 3 months. They taste better the next day, and when reheating add a splash of broth or lime juice to wake up the flavors.

Easy Pinto Beans Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I finally perfected a Creamy Pinto Beans Recipe that turns simple pantry staples into a thick, gluten free, low fat, vegan side that might change how you serve beans with any Tex-Mex supper.

Servings

servings

Calories

280

kcal

Equipment: 1. Large heavy pot with lid, 6 to 8 quart Dutch oven or stockpot for soaking and simmering the beans
2. Colander or fine mesh strainer, to sort rinse and drain the beans
3. Cutting board, for dicing the onion and chopping cilantro
4. Chef’s knife, sharp for onions garlic and cilantro
5. Measuring cups and spoons, for beans water and spices
6. Wooden spoon or heatproof spatula, to stir scrape the bottom and smash some beans against the pot
7. Immersion blender or potato masher, for pulsing some beans to get a creamier texture
8. Slotted spoon or ladle, to skim foam and to serve the finished beans

Ingredients

1 lb dried pinto beans (about 2 1/4 cups)
6 to 8 cups water or low sodium vegetable broth
1 medium yellow onion, diced
3 garlic cloves, minced
1 to 2 bay leaves
1 tsp ground cumin
1 tsp chili powder
1 tsp smoked paprika
1/2 tsp ground black pepper
1 to 1 1/2 tsp kosher salt, or to taste
1 tbsp olive oil optional
1/4 tsp baking soda optional (helps soften beans)
2 tbsp chopped fresh cilantro optional
1 tbsp fresh lime juice optional

Directions

Sort and rinse 1 lb dried pinto beans, removing any stones or shriveled beans, then drain. If you want a quicker cook, do a quick soak: put beans in a pot, cover with boiling water, boil 2 minutes, turn off the heat and let sit 1 hour, then drain and rinse. For overnight soak, cover beans with plenty of water and soak 6 to 8 hours, drain and rinse. Add 1/4 tsp baking soda to the soak water if your water is hard or you want them extra soft, optional.
In a large heavy pot heat 1 tbsp olive oil if using, over medium heat. Add 1 medium diced yellow onion and cook until translucent about 5 to 7 minutes, stirring so it doesnt burn.
Add 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp smoked paprika and 1/2 tsp ground black pepper. Stir and cook about 30 to 60 seconds until fragrant.
Add the drained beans to the pot, pour in 6 to 8 cups water or low sodium vegetable broth (start with 6 cups and add more if needed while cooking), toss in 1 to 2 bay leaves and 1/4 tsp baking soda if you didnt add it earlier, optional.
Bring to a boil, skim any foam off the top, then reduce heat to low so the pot is at a gentle simmer. Partially cover and simmer until beans are tender and creamy, about 1 hour 30 minutes to 2 hours, stirring occasionally and adding more liquid if they look dry.
About 10 to 20 minutes before theyre done add 1 to 1 1/2 tsp kosher salt or to taste, this helps season without slowing the softening too much. Continue simmering until beans break apart easily.
For a thicker, creamier texture smash some beans against the side of the pot with the back of a spoon or use an immersion blender for a few pulses and stir. Remove and discard the bay leaves.
Taste and adjust spices, add a drizzle of olive oil if you didnt earlier, then finish with 2 tbsp chopped fresh cilantro and 1 tbsp fresh lime juice if using. Serve warm with tacos rice or whatever you like.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.