Pinto beans are the MVPs of the bean world — creamy, earthy, and crazy versatile. You can serve them whole, mashed, in soups, in tacos, or as the perfect sidekick to any Mexican dish. Want a solid homemade pinto beans recipe from scratch? Here’s a classic version, plus a quicker shortcut option!
Homemade Pinto Beans (Stovetop or Crockpot)
Ingredients:
-
1 lb dried pinto beans (about 2 cups), rinsed
-
6 cups water or low-sodium chicken/vegetable broth
-
1 medium onion, chopped
-
2–3 cloves garlic, minced
-
1 tsp cumin
-
1 tsp chili powder
-
Salt to taste (add after beans soften)
-
Optional: bay leaf, diced jalapeño, smoked paprika, ham hock or bacon for depth
Stovetop Method:
-
Soak (optional):
-
Soak beans overnight in cold water OR do a quick soak (boil for 2 min, then let sit 1 hour). This helps them cook faster and more evenly.
-
-
Cook:
-
Drain soaked beans.
-
In a large pot, add beans, water/broth, onion, garlic, and seasonings (hold salt for later).
-
Bring to a boil, then reduce to simmer.
-
Cook uncovered for 1.5 to 2 hours, until tender. Stir occasionally, add more water if needed.
-
-
Season:
-
Once beans are soft, add salt to taste.
-
Optional: mash some of the beans for a creamier texture.
-
Slow Cooker Method:
-
Toss everything into your slow cooker (no soaking required).
-
Cook on Low for 8–10 hours or High for 5–6 hours.
-
Salt at the end.
⏩ Shortcut: Canned Pinto Beans Upgrade
If you’re using canned beans, try this quick skillet version:
⚡ Quick Skillet Pinto Beans:
-
2 cans pinto beans (drained & rinsed)
-
1 tbsp oil
-
1/2 onion, diced
-
2 garlic cloves, minced
-
1/2 tsp cumin, chili powder, paprika
-
Sauté onion & garlic in oil, add beans + splash of broth or water, and season.
-
Simmer for 10–15 mins. Mash some for a refried-bean vibe.
Want a refried beans version? Or something with more of a Tex-Mex or spicy twist? I got you!