Tender Creamy Pinto Beans (Printable)

Tender, creamy pinto beans slow-simmered with aromatic onions, garlic, and bay leaves—versatile for sides, tacos, or chili base.

# What You'll Need:

→ Beans

01 - 1 pound dried pinto beans, rinsed

→ Aromatics & Seasoning

02 - ½ medium yellow onion, finely diced (about ½ cup)
03 - 2 teaspoons garlic, minced (about 2 cloves)
04 - 2 bay leaves

→ Cooking Liquid & Fat

05 - ⅓ cup extra-virgin olive oil
06 - 4 cups cold water, plus more for soaking

→ Finishing

07 - 1 tablespoon kosher salt (add to taste in the last 10 minutes)

# How To Make It:

01 - Place the pinto beans in a large bowl and cover with 2–3 inches of cold water. Let soak at room temperature for 8–24 hours.
02 - Drain and rinse the soaked beans thoroughly. Transfer to a medium Dutch oven or heavy-bottomed pot.
03 - Add 4 cups of cold water, diced onion, minced garlic, bay leaves, and olive oil to the pot.
04 - Bring to a boil over medium-high heat, skimming off any foam that forms on the surface.
05 - Reduce heat to medium-low. Simmer gently, uncovered, for 1½ to 2 hours, stirring occasionally. Add more water if needed to keep beans submerged.
06 - In the last 10 minutes of cooking, stir in the kosher salt. Taste and adjust seasoning if needed.
07 - When beans are tender but still holding their shape, remove from heat and discard the bay leaves. Serve warm or at room temperature as a side dish, in tacos, or as a chili base.

# Expert Suggestions:

01 -
  • The olive oil creates the most luxurious creamy texture without any dairy
  • These beans taste better than anything from a can and cost almost nothing
02 -
  • Adding salt too early can make beans tough, so wait until the end
  • The olive oil is not optional, it creates the creamy texture everyone loves
03 -
  • Use a heavy pot like a Dutch oven for even heat distribution
  • Let the beans cool in their cooking liquid for the creamiest texture
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