Name: Easy Pinto Beans
Prep time: 15 min
Cook time: 2 h
Total time: PT-488759H21M22S
Cuisine: Mexican
Ingredients: 1 pound dry pinto beans; 1 white or yellow onion, peeled and quartered; 6 garlic cloves, peeled and smashed; 2 teaspoons kosher salt; 1/4 teaspoon cumin; 1/4 teaspoon chili powder; 1/4 teaspoon smoked paprika; 2 tablespoons butter (or vegan butter or olive oil); 1 tablespoon all-purpose flour (optional, whisked into liquid; or cornstarch)

These easy pinto beans are hearty, flavorful, and perfect for serving as a side dish or as the base of a comforting meal. I love how they cook up creamy and rich with just the right mix of spices. They’re simple to prepare, yet they taste like they’ve been simmering all day.

Why You’ll Love This Recipe

I love this recipe because it’s both budget-friendly and deeply satisfying. Pinto beans are naturally hearty, and when I cook them with onion, garlic, and spices, they develop layers of flavor that make them so much more than just beans. I also like that I can enjoy them on their own, serve them over rice, or use them in tacos, burritos, or soups.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 pound dry pinto beans
1 white onion (or yellow onion), peeled and quartered
6 garlic cloves, peeled and smashed
2 teaspoons kosher salt
¼ teaspoon cumin
¼ teaspoon chili powder
¼ teaspoon smoked paprika
2 tablespoons butter (or vegan butter or olive oil)
1 tablespoon all-purpose flour, whisked into liquid (optional; or use cornstarch)

Directions

Rinse the pinto beans thoroughly and sort through them to remove any debris.
Place the beans in a large bowl and cover with water. Let them soak overnight, or use a quick soak method by boiling for 2 minutes and then letting them rest for 1 hour. Drain and rinse.
Add the soaked beans to a large pot and cover with about 2 inches of fresh water.
Add the quartered onion and smashed garlic cloves to the pot.
Bring to a boil, then reduce the heat to low and simmer uncovered for 1 ½ to 2 hours, stirring occasionally, until the beans are tender. Add more water if needed during cooking.
Once the beans are soft, stir in the salt, cumin, chili powder, and smoked paprika.
In a small pan, melt the butter and whisk in the flour to make a roux if you want a thicker broth. Add a ladle of the bean cooking liquid, whisk until smooth, then stir it back into the pot. (Alternatively, stir in butter or olive oil without flour for a simpler finish.)
Taste and adjust seasoning before serving.

Servings and Timing

This recipe makes about 8 servings. From start to finish, including soaking time, it takes 8–12 hours, but the hands-on cooking time is about 15 minutes, plus 1 ½ to 2 hours of simmering.

Variations

Sometimes I add a bay leaf or a dried chili pepper while simmering for more depth of flavor. I also like to stir in chopped cilantro or squeeze in lime juice just before serving for freshness. To make them vegan, I simply use olive oil instead of butter.

Storage/Reheating

I store leftover beans in the refrigerator for up to 4 days. They reheat well on the stovetop or in the microwave, and I sometimes add a splash of water or broth to loosen the texture. Pinto beans also freeze beautifully—I portion them into airtight containers and freeze for up to 3 months.

FAQs

Do I need to soak the beans?

Soaking isn’t strictly necessary, but I like it because it helps the beans cook more evenly and reduces cooking time.

Can I make these beans in a slow cooker?

Yes, I cook them on low for 6–8 hours or on high for 3–4 hours, adding the salt and spices toward the end.

Can I use canned beans instead of dry?

Yes, but I reduce the cooking time since canned beans are already tender. I also use less salt, as canned beans can be seasoned.

How can I make the beans creamier?

I mash a few beans against the side of the pot or use a roux with butter and flour to thicken the broth.

Can I make this recipe spicy?

Yes, I add cayenne pepper, diced jalapeños, or a dried chili to the pot for more heat.

What should I serve with pinto beans?

I love them with rice, cornbread, tortillas, or as a filling for tacos and burritos.

Can I freeze cooked beans?

Yes, they freeze well. I portion them out with some of their cooking liquid before freezing.

How do I keep the beans from splitting?

I simmer gently and avoid stirring too much while cooking to keep them intact.

Can I use vegetable broth instead of water?

Yes, using broth instead of water adds extra flavor.

How long do leftovers last?

They last about 4 days in the refrigerator and up to 3 months in the freezer.

Conclusion

These easy pinto beans are one of my favorite comfort foods. They’re rich, flavorful, and versatile enough to serve in so many different ways. I love how affordable and filling they are, and once I make a batch, I always find new ways to enjoy them throughout the week.