Pinto Beans

This simple recipe turns dried pinto beans into flavorful, creamy beans. Enjoy them on their own or add them to soups, stews, or chilis.

The Story

The Pinto Bean Redemption
I’ll be the first to admit it—I arrived fashionably late to the dried beans party. Years ago, I gave them a go, but let’s just say the results were… crispy. After soaking them overnight, I’d somehow manage to scorch them the next day. My relationship with dried beans was complicated—somewhere between love, hate, and mild trauma.
One afternoon, I pulled out my sister’s old family cookbook, determined to face my culinary nemesis. I read her pinto bean recipe several times (I’m a slow reader, but I’m thorough). The ingredients were simple enough, but the real question was: did I have the skill—or perhaps divine intervention—to finally get it right?
After carefully sorting the beans, I whispered a small prayer: “Lord, please grant me the wisdom and grace to cook these beans without setting off the smoke alarm.” I soaked them gently overnight, as if they were fragile dreams waiting to come true.
The next day, I rinsed the beans, followed the recipe to the letter, and placed the pot on the stove. Then came the moment of truth: What temperature should I cook them on? The recipe said to simmer—simmer—not boil like I’d done in my impatient youth. Maybe that was the secret to perfect pinto beans.
And just like that, a miracle happened. The beans cooked low and slow, tender and flavorful, as if they’d forgiven me for years of neglect.
The great thing about getting older? You finally learn to read—and more importantly, to comprehend.

Pinto Beans

Linda Heath

This easy recipe transforms dried pinto beans into the most flavorful, delicious, and creamy beans you’ve ever had. Enjoy the pinto beans on their own, or add them to your favorite soups, stews, and chilis.

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Prep Time 15 minutes mins

Cook Time 3 hours hrs

Soaking Time 12 hours hrs

Total Time 15 hours hrs 15 minutes mins

Course Side Dish

Servings 12 1 cup

Calories 278 kcal

Equipment

• 1 Dutch oven or a large pot

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Ingredients

  

1x2x3x1/2x

• ▢ 4 cups dried pinto beans
• ▢ 2 large white onions diced
• ▢ 1 ham hock
• ▢ 1 8 oz can medium can tomato sauce or 1 cup catsup
• ▢ 4 bay leaves
• ▢ 4 large garlic cloves diced
• ▢ 2 tablespoons cumin 1/2 teaspoon salt
• ▢ ½ teaspoon salt
• ▢ 1 teaspoon black pepper
• ▢ 2 hot pepper pods jalapeno, optional
• ▢ 2 quarts water

Instructions

 

• Sort through the dried beans to remove any stones or debris.
• Rinse them well and transfer them to a large bowl.
• Cover them with 2-3 inches of warm water and set them aside uncovered to soak for at least 8 hours, or overnight. There is no need to refrigerate them.
• Alternative method: Boil beans for 1/2 hour, then let them rest in water for 2 to 3 hours.
• Drain water off the beans and rinse them well.
• Place the beans and remaining ingredients in a large Dutch oven or pot and cook over low heat for 2-3 hours, or until tender.

Notes

• Try substituting 1 quart of chicken broth for 1 quart of water. If this is done, be sure to reduce the salt.
• This recipe utilizes the entire package of beans and makes a large quantity, but it can be easily scaled down for smaller amounts.
• Also, you can replace the ham hocks in this recipe with smoked turkey instead.
• Cook just above a simmer for a creamier texture. This amount of heat causes some of the beans to break down, adding more body to the liquid and giving the dish a creamier texture.
• Don’t forget the meat on the ham hocks. After cooking, you can remove the meat from the bones to stir into the beans for an even more enhanced flavor.

Nutrition

Serving: 1cupCalories: 278kcalCarbohydrates: 42gProtein: 18gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 149mgPotassium: 978mgFiber: 10gSugar: 2gVitamin A: 4IUVitamin C: 5mgCalcium: 86mgIron: 4mg

Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content may vary depending on the brands used, measuring methods, portion sizes, and other factors.

Keyword beans, pinto beans

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