How to Cook Pinto Beans on the Stove

🥄 Ingredients

• 1 pound dried pinto beans
• 6 cups water, (plus more for soaking)
• 3 tablespoons olive oil
• 1 small onion, (chopped (white or yellow))
• 4 cloves garlic (minced)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon dried oregano
• ¼ teaspoon freshly ground black pepper
• 1 bay leaf
• 1 teaspoon kosher salt, (plus more to taste)
• For serving: cotija cheese, chopped cilantro, flour tortillas

👨‍🍳 Instructions

1. 1

   Sort through, remove, and discard any beans that are cracked or split in half, as well as any rocks or debris. Rinse the beans under running water and drain.

2. 2

   Transfer them to a large bowl, fully cover the beans with water (at least 3 inches over the top of the beans), and set them on the counter to soak for 8 hours or overnight.

3. 3

   Drain and rinse the beans under cool water. Set aside.

4. 4

   In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and sauté for 30 seconds until fragrant.

5. 5

   Add the chili powder, cumin, oregano, and black pepper. Cook for an additional 30 seconds, stirring continuously.

6. 6

   Add the soaked pinto beans, 6 cups of water, and bay leaf. Stir to combine.

7. 7

   Raise the heat to high and bring to a boil. Cover and reduce to a very gentle simmer and cook for 1 hour. Uncover and finish cooking for an additional 30 minutes.

8. 8

   Remove the bay leaves, stir in the kosher salt, and taste. Add more if desired.

9. 9

   Serve immediately with queso fresco and warm flour tortillas or as your favorite side.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.