Description
Learn how to make perfect stovetop pinto beans from scratch! This easy recipe uses simple ingredients for creamy, flavorful beans that are naturally vegan and gluten-free. Perfect for meal prep!
Ingredients
Main Ingredients:
- 2 cups dry pinto beans (picked through and rinsed)
- 1 tablespoon avocado oil (or olive oil works beautifully too)
- ½ white onion, chopped
- 1½ teaspoons ground cumin (this is the secret to that warm, earthy flavor)
- 8 cups water, plus more as needed
- 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 Add-Ins:
- 1 jalapeño pepper, diced (for a little kick)
- ½ teaspoon chili powder (if you love a deeper, smokier note)
- Fresh cilantro, for garnish (it makes everything prettier!)
Instructions
Place your dried pinto beans in a large bowl and cover them with plenty of cold water—at least 3 inches above the beans since they’ll expand. Let them soak for 8 hours or overnight on your counter.
In the morning, drain and rinse them well in a colander. This simple step makes all the difference in cooking time and texture!
Heat the avocado oil in your large pot or Dutch oven over medium heat. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until it’s soft and translucent.
If you’re using jalapeño, toss it in now too. The kitchen will start smelling amazing—that’s how you know you’re on the right track!
Stir in the ground cumin and let it cook for about 30 seconds, just until it becomes fragrant. This quick toast wakes up all those warm spices and makes the flavor even more delicious.
Add your drained beans to the pot along with 8 cups of water, the dried oregano, salt, and a generous grinding of black pepper. Give everything a good stir to combine.
Turn the heat up to high and bring the pot to a rolling boil. You’ll see those beans start dancing around in there!
Once boiling, reduce the heat to medium-low so the beans are at a gentle simmer. Leave the pot uncovered and let them cook for about 1 to 1½ hours, stirring occasionally.
Check the liquid level every 20 minutes or so and add more water if needed—you want the beans to stay submerged. They’re done when they’re tender and creamy but still hold their shape. The cooking time depends on how fresh your beans are, so start checking around the 1-hour mark.
Remove the pot from the heat and stir in that beautiful fresh lime juice. Taste and adjust the seasoning with more salt, pepper, or lime juice as needed. This is your moment to make them perfect!
If you’re using fresh cilantro, sprinkle it on top just before serving.
Notes
- Don’t add salt too early – Some people say salt toughens beans, but I’ve found adding it at the beginning actually helps them cook more evenly. Just don’t add acidic ingredients early!
- Make them creamier – Once the beans are done, use a potato masher to gently mash about a quarter of them right in the pot. This creates a thicker, creamier broth.
- Avoid mushy beans – Keep the simmer gentle, not a rolling boil. Aggressive cooking will make the beans fall apart.
- Save that bean broth – The cooking liquid (called “pot liquor”) is full of flavor! Use it in soups, or add it when reheating the beans.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican