Here’s a classic pinto bean recipe — simple, flavorful, and adaptable. Whether you want them as a side dish, taco filling, or the star of the meal, these slow-simmered beans hit the mark.
🫘 Classic Pinto Beans (Stovetop or Instant Pot)
🧂 Ingredients
For Stovetop or Pressure Cooker:
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1 lb dried pinto beans (about 2 cups)
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1 small onion, halved or chopped
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3–4 cloves garlic, smashed
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1 bay leaf
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1 tsp salt (add after cooking if using pressure cooker)
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Optional: 1–2 tsp ground cumin
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Optional: 1 smoked ham hock, bacon, or a piece of salt pork (for smoky flavor)
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Water (enough to cover beans by 2–3 inches)
🥣 Optional Flavor Add-Ins
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1 jalapeño or serrano, halved (for heat)
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1 tsp smoked paprika or chili powder
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Chopped fresh cilantro (for garnish)
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Splash of lime juice or vinegar (to brighten the flavor at the end)
🔪 Instructions
Option 1: Stovetop (Traditional Method)
1. Soak the Beans (Optional but helpful for even cooking)
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Rinse beans and remove debris.
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Soak overnight in water, or use the quick soak method:
Boil beans in water for 2 minutes, remove from heat, cover, and let sit 1 hour.
2. Simmer
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Drain soaked beans and place in a large pot.
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Add onion, garlic, bay leaf, and any optional flavorings (except salt).
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Cover with water by 2 inches. Bring to a boil, then reduce to a gentle simmer.
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Cook uncovered or partially covered for 1.5 to 2.5 hours, stirring occasionally and adding more water as needed.
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Add salt in the last 30 minutes of cooking.
3. Finish
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Once tender and creamy, remove bay leaf and flavorings.
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Adjust seasoning with salt, pepper, and optional lime or vinegar.
Option 2: Instant Pot (No Soak Needed)
1. Rinse and Combine
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Rinse beans and add to Instant Pot with onion, garlic, bay leaf, and optional flavorings.
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Add 6 cups of water.
2. Pressure Cook
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Cook on High Pressure for 35–40 minutes.
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Let pressure release naturally for 15–20 minutes, then release any remaining pressure.
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Stir in salt after cooking and adjust seasoning.
🥄 How to Serve Pinto Beans
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As-is in a bowl with cornbread or tortillas
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Mashed/refried for tacos, burritos, or tostadas
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With rice (classic beans and rice combo)
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As a base for chili or soup
🧊 Storage
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Store in an airtight container in the fridge for up to 5 days.
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Freeze in portions with some of the cooking liquid for up to 3 months.