Easy Pinto Beans Recipe

I wrote an Easy Bean Dinners pinto beans recipe that is gluten free, low fat and vegan and uses one unexpected pantry ingredient to change how the beans come together.

I love when a simple dish surprises you. My easy pinto beans recipe tastes richer than it looks, thanks to earthy pinto beans and the sweet bite of a yellow onion, and its thick creamy texture makes people do a double take.

It’s gluten free, low fat and fully vegan so it works for picky crowds and weeknight plans alike. Honestly, this one sneaks into my Clean Eating Bean Recipes rotation and doubles as one of those Cheap Hearty Meals I depend on.

Try it once and you’ll start getting texts asking when you’re bringing the pot.

Ingredients

• Pinto beans pack fiber and protein, hearty cheap, they make this dish real filling.
• Broth adds savory depth, low calorie, keeps beans moist without greasy flavor.
• Onion brings sweetness when cooked plus vitamin C and nice caramelized flavor.
• Garlic gives pungent warm bite, and compounds that may boost immunity.
• Jalapeño adds heat and bright slightly vegetal punch, capsaicin can spike metabolism.
• Cumin and chili powder lend earthy smoky spice and aromatic warmth.
• Lime juice brightens with acidity, cilantro freshens and both lift rich bean flavors.

Ingredient Quantities

• 1 lb (about 2 cups) dried pinto beans, picked over and rinsed
• 8 cups low sodium vegetable broth or water
• 1 tbsp olive oil or a neutral oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 jalapeño, seeded and chopped (optional)
• 1 to 2 bay leaves
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika (optional)
• 1/2 tsp freshly ground black pepper
• 1 to 2 tsp kosher salt, adjust as needed
• 1 tbsp fresh lime juice (optional)
• 2 tbsp fresh cilantro, chopped (optional)

How to Make this

1. Pick over the beans, discard any stones or bad beans, then rinse well and drain. If you want faster cooking, soak them in plenty of water for 6 to 8 hours or do a quick soak: cover with water, bring to a boil 2 minutes, turn off heat and let sit 1 hour, then drain.

2. Heat 1 tbsp oil in a large heavy pot over medium heat. Add the chopped onion and cook 5 to 7 minutes until soft and starting to brown.

3. Add the minced garlic and chopped jalapeño, cook 1 to 2 minutes until fragrant, don’t let the garlic burn.

4. Stir in 1 tsp cumin, 1 tsp chili powder, 1/2 tsp smoked paprika (if using) and 1/2 tsp black pepper, cook about 30 seconds to wake up the spices.

5. Add the rinsed or soaked pinto beans, 8 cups low sodium vegetable broth or water, and 1 to 2 bay leaves. Bring to a gentle boil, scrape up any browned bits from the bottom.

6. Lower heat to maintain a gentle simmer, partially cover the pot and cook until the beans are tender. If they were soaked, check at 45 to 60 minutes, if not soaked expect 1 1/2 to 2 hours. Stir every 15 to 20 minutes and add more water if the pot looks dry.

7. When the beans are soft, remove the bay leaves and mash about a cup or so of beans against the side of the pot with a spoon or use a potato masher to get a thick creamy texture, it’s okay to leave some whole beans for texture.

8. Add 1 to 2 tsp kosher salt to taste and simmer another 10 to 15 minutes to let the seasoning meld, taste and adjust salt and pepper as needed.

9. Stir in 1 tbsp fresh lime juice and 2 tbsp chopped cilantro if using, give it one last taste and adjust seasoning, you can add more lime if you want it brighter.

10. Serve warm as a side or spoon over rice, if you want it thicker simmer uncovered a little longer, if too thick add a splash of water or broth.

Equipment Needed

1. Large heavy pot (6 to 8 qt) for simmering the beans
2. Cutting board and a sharp chef’s knife for chopping onion, jalapeño and cilantro
3. Wooden spoon or heatproof spatula for stirring and scraping browned bits
4. Colander or fine-mesh strainer to rinse and drain the beans
5. Measuring cups and measuring spoons (1 cup and tsp sizes especially)
6. Potato masher or sturdy spoon to mash a cup of beans for creaminess
7. Ladle or large serving spoon for checking liquid levels and serving
8. Medium bowl for soaking beans if you opt for the overnight or quick soak, dont forget to cover with water

FAQ

Easy Pinto Beans Recipe Substitutions and Variations

• Pinto beans: canned pinto (fast and easy), black beans (similar texture, firmer), navy or great northern beans (milder, creamier), kidney beans (holds shape better)
• 8 cups low sodium vegetable broth or water: low sodium chicken broth if you eat meat, vegetable bouillon dissolved in hot water, mushroom broth for extra umami, plain water plus a splash of soy sauce or tamari
• Jalapeño: serrano for more heat, poblano for a milder smoky note, crushed red pepper or cayenne if you dont have fresh chiles, diced bell pepper for no heat at all
• 1 tbsp fresh lime juice or 2 tbsp fresh cilantro: lemon juice works instead of lime, apple cider vinegar for a tangy kick, parsley or green onion in place of cilantro, or just skip the herbs and finish with extra lime/lemon

Pro Tips

1) Soak or pressure cook to save time. If you can, do the quick soak or overnight soak, it cuts cooking time and helps the beans cook more evenly. No time to soak? Use a pressure cooker or Instant Pot and they’ll be ready way faster, just check for doneness so they don’t fall apart.

2) A little baking soda helps in hard water. If your tap water is really hard and the beans stay chalky, add a pinch of baking soda to the cooking liquid early on, it’ll soften them faster. Don’t overdo it though or they can get mushy and taste odd.

3) Build more flavor with char and umami. Let the onions and jalapeño brown a bit more, or char them under the broiler for a minute, that adds depth. For extra savory notes try a small strip of kombu or a smoked tomato while they simmer, remove before serving.

4) Control texture and salt at the end. Mash only about a cup like the recipe says, don’t over-mash unless you want refried bean texture. Beans firm up as they cool so thin with reserved cooking liquid when reheating, and add most of your salt near the end so you can taste and avoid over-salting.