Making pinto beans from scratch is easier than you think and tastes better than you can imagine! The perfect side dish to any meal.
Prep Time20mins
Cook Time1hr45mins
Boil and Soak1hr20mins
Total Time3hrs25mins
Course: Side Dish
Cuisine: American, Hispanic, Mexican
Keyword: beans, dried beans, pinto beans
Servings: 8
Calories: 137kcal
Author: Ty
Ingredients
To Soak the Beans
1lbpinto beans
2-3cwater
To Cook the Beans
1/2cyellow oniondiced
3cloves garlicminced
1tbspkosher salt
1tbspchicken stock baseif not using chicken stock
3cwateror chicken stock
To Flavor the Beans
4tbsptomato paste
2tbspcanola or olive oil
1tbspcumin
1tbspdried oregano
2tspchili powder
1tspblack pepper
1tbspsugar
Instructions
Sort the broken beans and rinse them of debris. Add them to a large pot and cover them with 2-3 cups of water. Bring them to a boil over high about 15 minutes. Then turn off the heat and cover the pot with the lid. Let the beans soak for 1 hour. Some of the water will have absorbed into the beans.
To Cook the Beans
Do not drain the beans. Add to the soaking water the onion, garlic, bay leaf, chicken stock base, and water. Stir well. Bring the pot to a boil then turn it down to a simmer. Cover the pot and allow the beans to cook for an 1 1/2 hours. The beans should be fork tender and ready to eat at this point.
To Flavor the Beans
While the pot is simmering add the tomato paste, canola oil, sugar, cumin, oregano, chili powder, and black pepper. Stir in the ingredients and allow it to cook at a simmer for another 25 minutes. The beans should be a little starchy and very tender. Serve them hot.