Description
Classic pinto beans recipe cooked stovetop with aromatic spices and optional jalapeño for a spicy kick. Soaked overnight and simmered until tender, these flavorful beans are perfect as a hearty side or base for many dishes.
Ingredients
Dry Beans
- 2 cups dry pinto beans
- 8 cups water, plus more as needed
Seasonings & Aromatics
- 1 tablespoon avocado oil
- ½ white onion, chopped
- 1½ teaspoons ground cumin
- ½ teaspoon dried oregano
- 2 teaspoons sea salt, plus more to taste
- Freshly ground black pepper
- 1 tablespoon fresh lime juice, plus more to taste
Optional Additions
- 1 jalapeño pepper, stemmed and diced
- Chili powder, to taste
- Fresh cilantro, for garnish
Instructions
- Sort and soak beans: Place the beans in a large colander and remove any stones or debris. Rinse well, then transfer to a large bowl and cover with 2 to 3 inches of water. Discard any beans that float. Soak the beans at room temperature for 8 hours or overnight. Drain and rinse before cooking.
- Sauté aromatics: Heat the avocado oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. If desired, add the diced jalapeño pepper along with the onion to infuse a spicy flavor.
- Add spices and beans: Stir in ground cumin to the sautéed onions. Then add the soaked and drained beans, 8 cups of water, dried oregano, sea salt, and freshly ground black pepper. Bring the mixture to a boil.
- Simmer until tender: Reduce heat to a simmer and cook uncovered. Check the beans starting at 1 hour and every 15 minutes afterward, adding more water as needed to keep the beans submerged. Simmer until the beans are tender and beginning to fall apart, and the cooking liquid has thickened, roughly 1.5 to 2 hours depending on bean freshness.
- Season and finish: Turn off the heat and stir in fresh lime juice. Taste the beans and adjust the seasoning by adding additional salt (about ½ to 1 teaspoon), more black pepper, and chili powder if desired. Garnish with fresh cilantro before serving. Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Notes
- Soaking the beans overnight helps reduce cooking time and improves digestibility.
- Adjust jalapeño and chili powder amounts to your heat preference.
- Use a heavy-bottomed pot or Dutch oven to prevent beans from sticking or burning.
- Check liquid levels periodically during simmering to prevent drying out.
- These beans pair well with rice, cornbread, or as a base for burritos and bowls.
- Prep Time: 10 minutes (plus 8 hours soaking)
- Cook Time: 1.5 to 2 hours
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
