If you have never made dried pinto beans from scratch, this is your sign to start. They are creamy, deeply savory, and far more flavorful than anything from a can. We love serving them alongside our homemade cornbread for a simple, hearty meal that feels comforting without being complicated. Once you try them this way, it is hard to go back.

A bowl of pinto beans with jalapeño slices as garnish.

Why Soak Dried Pinto Beans?

Soaking hydrates the beans so they cook evenly. Second, it shortens the overall cooking time. Finally, it helps remove some of the compounds that can cause digestive discomfort for some people. An overnight soak, anywhere from 8 to 24 hours, works best. If you forget, you can use a quick soak method by bringing the beans and water to a boil for 2 minutes, then letting them sit covered for 1 hour before draining and proceeding with the recipe.

The Key to Creamy Pinto Beans

There are a few simple techniques that make a noticeable difference:

Cook them gently. A hard boil can cause the skins to split and the beans to cook unevenly.
Add salt at the end. Salting too early can slightly firm up the skins and slow softening.
Use olive oil. The extra virgin olive oil enriches the cooking liquid and gives the beans a silky finish.

The onion, garlic, and bay leaves build a subtle base of flavor without overpowering the natural earthiness of the pinto beans.

How to Use Pinto Beans

Once cooked, these beans become a foundation ingredient.

Mash them for refried beans.
Stir into chicken taco soup.
Spoon over garlic parmesan rice for an easy budget-friendly dinner.
Use them in nachos, burritos, chicken or beef tacos, or quesadillas.

Storage and Freezing

Refrigerate cooked pinto beans in an airtight container with some of their cooking liquid for up to 5 days. To freeze, let the beans cool completely. Transfer them, along with a bit of the broth, into freezer-safe containers or zip-top bags. Lay flat to freeze for easy stacking. They will keep well for up to 3 months. To reheat, warm gently on the stovetop, adding a splash of water or broth if needed to loosen them.

Pinto Beans

Prep Time 10

Cook Time 2

Soak Time 1

Total Time 1 2 10

Creamy homemade pinto beans made from dried beans with onion, garlic, and olive oil. Simple, flavorful, and versatile.

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Ingredients

▢ 1 pound dried pinto beans rinsed
▢ ½ medium yellow onion, finely diced (about ½ cup)
▢ 2 teaspoons garlic, minced
▢ 2 bay leaves
▢ ⅓ cup extra virgin olive oil
▢ 1 tablespoon kosher salt

Instructions

Place the dried pinto beans in a large bowl. Cover with 2 to 3 inches of cold water. Soak on the counter for 8 to 24 hours.
Drain and rinse the soaked beans. Transfer them to a medium Dutch oven and add 4 cups of cold water.
Stir in the diced onion, minced garlic, bay leaves, and olive oil.
Bring the mixture to a boil over medium high heat. Skim off any foam that rises to the surface.
Reduce the heat to medium low and simmer gently, uncovered, for 1½ to 2 hours. Stir occasionally and add more water as needed to keep the beans covered.
During the last 10 minutes of cooking, stir in the kosher salt.
When the beans are tender but still holding their shape, remove from heat. Discard the bay leaves. Taste and adjust salt if needed.
Serve warm or at room temperature.