Ingredients
Pinto Beans
- 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
- Sort and Rinse the Beans: Sort through the dried pinto beans, discarding any that are cracked, split, or contain debris like rocks. Rinse the beans thoroughly under running water, then drain.
- Soak the Beans: Place the rinsed beans in a large bowl and cover with water, ensuring the water is at least 3 inches above the beans. Let them soak on the counter for 8 hours or overnight to soften and reduce cooking time.
- Drain and Rinse: After soaking, drain the beans and rinse under cool water to remove any remaining impurities. Set aside.
- Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion and cook for about 5 minutes until soft and translucent. Add the minced garlic and sauté for an additional 30 seconds until fragrant.
- Add Spices: Stir in chili powder, ground cumin, dried oregano, and freshly ground black pepper. Cook for 30 seconds while stirring continuously to release their flavors.
- Add Beans and Water: Add the soaked pinto beans, 6 cups of water, and a bay leaf into the pot. Stir everything to combine evenly.
- Simmer the Beans: Increase the heat to high and bring the pot to a boil. Once boiling, cover with a lid and reduce the heat to very low to maintain a gentle simmer. Cook for 1 hour.
- Finish Cooking: Uncover the pot and continue to cook the beans for an additional 30 minutes to thicken the cooking liquid and ensure the beans are tender.
- Season and Serve: Remove the bay leaf and stir in kosher salt. Taste and adjust seasoning if needed. Serve the beans warm, topped with cotija cheese and chopped cilantro, alongside warm flour tortillas.
Notes
- Soaking the beans overnight helps reduce cooking time and improves digestibility.
- Use fresh spices for the best flavor impact.
- If you prefer a thicker consistency, mash some beans after cooking or cook uncovered for longer.
- Adjust salt at the end of cooking to prevent toughening the beans.
- Pinto beans store well and taste great as leftovers; refrigerate for up to 4 days or freeze for longer storage.
- Prep Time: 8 hours 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
