Perfect Pinto Beans Recipe

Ingredients

• 1 pound dried pinto beans, rinsed
• 1/2 medium yellow onion, finely diced (about 1/2 cup)
• 2 teaspoons garlic, minced
• 2 bay leaves
• 1/3 cup extra-virgin olive oil
• 1 tablespoon kosher salt
• Water as needed for soaking and cooking

Instructions

1. 1

   Soak the Beans: Place the pinto beans in a large bowl and cover with 2 to 3 inches of cold water. Let them soak on the counter for 8 to 24 hours, preferably overnight. This soaking step softens the beans and helps them cook evenly while reducing overall cooking time.

2. 2

   Drain and Rinse: After soaking, drain and rinse the beans thoroughly. Transfer the beans to a medium Dutch oven and add 4 cups of fresh cold water to cover.

3. 3

   Add Flavorings: Stir in the finely diced onion, minced garlic, bay leaves, and extra-virgin olive oil. These ingredients will infuse the beans with savory and aromatic flavors during cooking.

4. 4

   Bring to Boil and Skim: Place the pot over medium-high heat and bring the mixture to a boil. As it heats, skim off any foam that rises to the surface to keep the beans clear and improve taste and appearance.

5. 5

   Simmer the Beans: Reduce the heat to medium-low and let the beans simmer uncovered for 1½ to 2 hours. Stir occasionally to prevent sticking and add more water as needed to ensure the beans remain submerged throughout cooking.

6. 6

   Add Salt Late: In the final 10 minutes of cooking, stir in the kosher salt. Adding salt later prevents the beans’ skins from toughening during the long simmer.

7. 7

   Finish and Serve: When the beans are tender but still hold their shape, remove the pot from the heat. Discard the bay leaves. Taste the beans and adjust seasoning if necessary. Serve warm or at room temperature.