This handy guide will give you a complete overview on How to Cook Pinto Beans using dried beans. These are flavorful, creamy, and seasoned simply so that they will pair with any of your favorite Mexican-inspired recipes.
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The Best Pinto Beans Recipe
Once you learn How to Cook Pinto Beans using dried beans, you will have a hard time going back to canned beans. Sure, it takes a little extra time but the result speaks for itself. These pinto beans are creamy, flavorful, and make the perfect side dish to go with tacos, enchiladas, quesadillas, and more.
Below you will find a complete guide on How to Cook Pinto Beans on the stovetop, Instant Pot, and slow cooker whether they are soaked or unsoaked. We’ll also give you instructions on how to cook your beans with onions, garlic, and a delicious blend of savory spices and we’ll answer your most frequently asked questions.
If you are in a pinch, don’t feel guilty about using canned beans! Sometimes time is not on your side, but you can still make them even more delicious using this recipe. Plus, whether they’re canned or dried, pinto beans are full of fiber, protein, and tons of vitamins and minerals.
What to make with Pinto Beans
Ingredients in This Pinto Beans Recipe
- Pinto Beans - you can use either dried beans or canned to make this Pinto Beans Recipe. We have given you instructions on how to do both.
- Avocado Oil - you can substitute another type of cooking oil if you would like.
- Onions - we like to use white or yellow onions, finely diced.
- Garlic - fresh minced garlic tastes best.
- Dried Oregano - if you can find Mexican oregano, use that. Otherwise, Italian oregano will work.
- Spices: this recipe calls for adding chili powder, cayenne pepper, and cumin. These are just for flavor and can be adjusted to your liking.
- Salt - sea salt works great.
- Bay Leaves - fresh bay leaves have a far better flavor than dry bay leaves, if you can find them. In order to make a fresh bay leaf last longer, store in your freezer for up to 6 months.
- Lime Juice - this is to season your pinto beans after they have cooked. Fresh lime juice always tastes best.
How to Cook Pinto Beans
Cooking Beans In Instant Pot or Pressure Cooker
- Pour beans into a large bowl and sort out any broken beans. Rinse the beans, drain, and then add to the Instant Pot.
- Close the Instant Pot and turn the steam release valve to the sealing position. Pressure cook on high for 30 minutes, then let the Instant Pot natural release for about 15 minutes.
- After 15 minutes, quick-release any remaining pressure.
Cooking Beans In A Slow Cooker
- Pour beans into a large bowl and sort out any broken beans. Rinse, drain and then add to the slow cooker.
- Cover with cool water or broth, about 1" above beans, and cook on high for 5-7 hours, or until beans are tender.
Cooking Unsoaked Beans On The Stovetop
- Pour beans into a large bowl and sort out any broken beans. Rinse, drain and then add to a large pot.
- Cover with cool water about 1" above the beans. Place a lid on the pot and bring to a boil over medium high heat. Reduce the heat and simmer for about 2 hours, or until the beans are soft.
How to Make This Pinto Beans Recipe
- Cook the beans. See above for instructions on cooking dried beans. You can also substitute canned beans and skip this step. If using canned pinto beans, be sure to drain and rinse the beans under cold water before using.
- Cook onions and garlic. In a large pot, add the avocado oil and heat over medium heat. Add the minced onions and sauté until golden brown, or about 5-7 minutes. Add minced garlic and cook until garlic is soft and tender, or about 2 more minutes.
- Add the beans and cook. Next, add in the cooked (or canned) pinto beans along with the oregano, chili powder, cayenne pepper, cumin, salt, and bay leaves. Add water to just barely cover the beans. Bring the beans to a boil, then reduce to a simmer and continue to cook on medium heat for about 30 minutes, or until most of the water has evaporated and the beans are tender.
- Serve. Turn off the heat and remove the bay leaves. Squeeze lime juice into the beans and serve immediately as a side dish or in burritos, tacos, quesadillas, salads or nachos. Enjoy!
Frequently Asked Questions
Not at all. Our instructions show you how to cook pinto beans without soaking your dry beans first. If you would prefer to soak your beans, they will end up taking less time to cook (about 30 minutes less if you use the stovetop method).
Yes! You can make this Pinto Beans Recipe up to 3 days in advance. Just cool completely, store in the fridge and then reheat slowly over medium heat.
The total cooking time for pinto beans depends on whether you are using dried or canned beans, as well as if you are cooking them on the stovetop, instant pot, or slow cooker. For unsoaked dried beans cooked on the stovetop, it should take around 2 hours to cook the beans initially and about 30 minutes more to cook the beans with the onions and seasoning.
Storing and Reheating
- Refrigerator: allow beans to cool to room temperature, then store in an airtight container in the fridge for up to 3 days.
- Freezer: if you would prefer, you can also freeze cooked pinto beans in an airtight container (or freezer bags) for up to 3 months. You’ll want to transfer to the refrigerator overnight (or at least 6 hours) before using.
- To reheat: transfer to a saucepot and add a splash of water. Heat over medium stirring occasionally until the beans are warmed through. If you are reheating a small portion, you can also reheat in the microwave for about 30-60 seconds on high.
Recipe: How to Make Pinto Beans
Ingredients
- 1 lb Dried Pinto Beans or 4 cans pinto beans
- Water only necessary if using dry beans
- 2 Tablespoons Avocado Oil
- 2 cups Onions white or yellow, diced
- 6 cloves Garlic minced (about 2 tablespoons)
- 1 tsp Dried Oregano
- 1 tsp Chili Powder
- 1 pinch Cayenne Pepper
- 1 teaspoon Cumin
- 2 tsp Salt
- 2 large Bay Leaves
- 1 medium Lime juiced, for serving
Instructions
- Pour dried beans onto the counter and and sort out the broken beans. Rinse, drain, and add to a large pot. Cover with cool water about 1" above the beans. Place a lid on the pot and bring to a boil. Reduce to a simmer and cook for about 2-3 hours, or until the beans are soft. (Note: if using canned beans, you can skip this step)
- In a large pot, add the avocado oil and heat over medium heat. Add the minced onions and sauté until golden brown, or about 5-7 minutes. Add minced garlic and cook until garlic is soft and tender, or about 2 more minutes.
- Next, add in the cooked (or canned) pinto beans along with the oregano, chili powder, cayenne pepper, cumin, salt, and bay leaves. Add water until the beans are barely covered and continue to cook on medium heat for about 30 minutes, or until most of the water has evaporated and beans are tender.
- Remove from the heat and remove the bay leaves. Squeeze lime juice into the beans and serve immediately as a side dish or in burritos, tacos, quesadillas, salads or nachos. Enjoy!
Notes
- Pour beans into a large bowl and sort out any broken beans. Rinse, drain, then add to a large pot.
- Cover with cool water, about 1" above the beans. Place a lid on the pot and let soak overnight or for up to 12 hours.
- Rinse beans, add liquid and spices, and cook until desired tenderness is reached ~1 hour.
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- Pour beans into a large bowl and sort out any broken beans. Rinse, drain, then add to a large pot.
- Cover with cool water, about 1" above the beans. Place a lid on the pot and simmer for 2-3 hours or until the beans have reached the desired tenderness.
Nutrition
More Recipes With Beans
- Chipotle Black Beans
- Easy Refried Beans
- Slow Cooker Chicken Burrito Bowls
- Cheesy Bean Dip
- 7-Layer Bean Dip
- Chipotle Chicken Burrito Bowls Recipe
- More of the Best Side Dishes
- More Mexican-Inspired Recipes
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This Pinto Beans Recipe is a complete guide to making creamy, flavorful beans from scratch. We'll show you how to cook pinto beans using dried beans, canned beans, over the stovetop, in the pressure cooker, and more.
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