Pinto beans with onion garlic (Printable)

Creamy pinto beans simmered with aromatics for versatility

# What you need:

→ Beans

01 - 1 pound dried pinto beans, rinsed

→ Aromatics & Seasoning

02 - ½ medium yellow onion, finely diced
03 - 2 teaspoons garlic, minced (about 2 cloves)
04 - 2 bay leaves

→ Cooking Liquid & Fat

05 - ⅓ cup extra-virgin olive oil
06 - 4 cups cold water, plus more for soaking

→ Finishing

07 - 1 tablespoon kosher salt

# How to make it:

01 - Place pinto beans in a large bowl and cover with 2-3 inches of cold water. Let soak at room temperature for 8-24 hours.
02 - Drain and rinse soaked beans thoroughly. Transfer to a medium Dutch oven or heavy-bottomed pot.
03 - Add 4 cups cold water, diced onion, minced garlic, bay leaves, and olive oil to the pot.
04 - Bring to a boil over medium-high heat, skimming off any foam that forms on the surface.
05 - Reduce heat to medium-low. Simmer gently, uncovered, for 1½ to 2 hours, stirring occasionally. Add more water if needed to keep beans submerged.
06 - In the last 10 minutes of cooking, stir in kosher salt. Taste and adjust seasoning if needed.
07 - When beans are tender but still holding their shape, remove from heat. Discard bay leaves and serve warm or at room temperature.

# Helpful Hints:

01 -
  • These beans taste like they've been cooking all day even though the active time is minimal
  • The olive oil creates an incredibly silky texture you cant get from cans
  • One batch gives you enough for multiple meals throughout the week
02 -
  • Salt early and your beans will never soften no matter how long you cook them
  • The foam that forms while boiling is normal, just skim it off with a spoon
  • These freeze beautifully so double the batch and save half for later
03 -
  • Use a heavy pot like a Dutch oven for even heat distribution
  • Taste a few beans to check doneness, not just one
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