Easy Pinto Beans From Scratch (1 Pot!)

GFVGVDFNS
Stirring a big pot of beans made with our How to Cook Pinto Beans made from Scratch recipe

Can I admit something? I had only cooked beans from scratch once before testing this recipe. And that’s because I’m not usually the type to prep dinners hours ahead of time, or make large quantities of food for later use.

However, I recognize the merit in cooking your own beans from scratch. For starters, a lot of canned products are heavy in salt and often contain preservatives and other additives (such as BPA) that aren’t so great for you in large quantities. Not to mention, cooking your own beans is considerably cheaper, making it far more cost effective than buying canned.

Plus, these pinto beans are seriously simple (just 10 ingredients and 1 pot required). And hands-on prep time is really only 15-20 minutes, since the soaking and cooking take place while you do other things. If I can do it, you can do it. Let me show you how!

Cutting board with onion, garlic, pinto beans, spices, chipotle chili, and tomatoes for making homemade Mexican Pinto Beans from Scratch

How Long to Soak Pinto Beans

We have found that 6-8 hours is the optimal amount of time for soaking dry pinto beans. The longer you soak them, the more tender they will become, and the more likely they will split and separate during cooking.

So if you can’t get to them right away, simply drain, cover, and refrigerate until ready to use.

For those times when you haven’t planned in advance, some readers have mentioned success using a quick soaking method.

To quick soak pinto beans, add them to a pot, cover with water, bring to a boil, then remove from heat, allow to sit (covered) for 1 hour, and drain. Then proceed as instructed. Just be aware that this method may result in beans that cook faster.

Soaking dry pinto beans in water for our tutorial on How to Cook Pinto Beans

How Long to Cook Pinto Beans

How long it takes to cook pinto beans will depend on the freshness of your beans and how long you have soaked them. Beans that are old may have difficulty softening and require longer to cook. Also, the longer your beans have had to soak, the more quickly they will cook. 

Once soaked for 6-8 hours, we find that pinto beans require about 40-50 minutes at a simmer to fully cook.

If you are looking to speed up the cooking time, you can use an Instant Pot to prepare this recipe. We recommend using this recipe as a guide for timing.

It’s also rumored that salting beans before cooking prevents them from softening. We have never experienced this issue and have read that it may be more relevant for those at altitude.

How to Season Pinto Beans

While seasonings are optional, we find it’s what helps elevate beans to be a dish worthy of enjoying on their own. So we went with our favorite: Mexican-inspired flavors.

Many traditional Mexican pinto bean recipes require bacon or ham hocks to prepare, but to keep ours plant-based, we relied on vegetable broth, garlic, onion, and diced tomatoes with green chilies, chili powder, cumin, and chipotle peppers in adobo sauce.

Batch Cooking Beans

The brilliant thing is this recipe yields about 5 cups cooked pinto beans, which you can enjoy throughout the week for super easy, quick meals. Or you can store leftovers in freezer-safe bags or jars to save for future meals.

Making a pot of healthy vegan Mexican Pinto Beans using our easy recipe

I think you guys are going to love these easy, 1-Pot beans. They’re:

Smoky
Hearty
Tender
Flavorful
Perfectly spiced
Satisfying
& Delicious

These pinto beans are great on their own as a snack with guacamole and chips (hello, lunch). They also make a great addition to meals like tacos, nachos, veggie burgers, burrito bowls, salads, and chili.

More Beans From Scratch Recipes

If you give this recipe a try, let us know! Leave a comment, rate it, and tag a picture #minimalistbaker on Instagram. We’d love to see what you come up with. Cheers, friends!

Bowl of our delicious smoky Mexican Pinto Beans made with our tutorial for How To Make Pinto Beans from Scratch

Easy Pinto Beans From Scratch (1 Pot)

How to make pinto beans from scratch in 1 pot! Tender beans infused with smoky, Mexican flavors like cumin, chili powder, and chipotle in adobo sauce.
Author Minimalist Baker
Print
Metal spoon in a big pot of Mexican Pinto Beans made from scratch
4.79 from 78 votes
Prep Time 6 hours 15 minutes
Cook Time 1 hour
Total Time 7 hours 15 minutes
Servings 10 (1/2-cup servings)
Course Entree, Side
Cuisine Gluten-Free, Mexican-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 5 Days

Ingredients

  • 1 pound pinto beans* (soaked overnight in cool water // or for at least 6 hours)
  • 1 Tbsp olive oil
  • 1/2 medium white onion (diced)
  • 3 large cloves garlic, minced (3 cloves yield ~1 1/2 Tbsp)
  • 1 pinch each sea salt + black pepper (plus more to taste)
  • 1 cube quality vegetable bullion (or 1 cup or 240 ml vegetable broth per 1 cube)
  • 1 chipotle pepper in adobo sauce, minced (plus 1 tsp adobo sauce as original recipe is written // plus more to taste)
  • 1/2 cup diced tomatoes and green chilies (I used Muir Glen fire roasted tomatoes with green chilies)
  • 1 Tbsp ground cumin
  • 1 Tbsp chili powder*
  • 1/4 tsp ground cinnamon (optional)

Instructions

  • Add pinto beans to a large pot and cover with cool water (at least a few inches above the beans as they will expand). Soak for at least 6 hours or overnight* uncovered at room temperature.
  • Once beans are soaked, drain and set aside.
  • Heat your large pot over medium heat. Once hot, add olive oil, diced onion and garlic, and season with a healthy pinch each sea salt and black pepper (amount as original recipe is written // adjust if altering batch size). Stir to coat and sauté for 3-4 minutes, or until onion is soft and translucent.
  • Next add drained beans and bouillon cube and cover with water about 2 inches over the top, as the beans will expand while cooking. If using vegetable broth in place of a bouillon cube, add vegetable broth first, and then water so you don’t add too much liquid.
  • Add chipotle pepper and diced tomatoes, stir and bring to a low boil. Then reduce heat to low or medium-low and simmer for 40-50 minutes (time as original recipe is written // adjust if altering batch size), or until beans are tender.
  • Once the beans are tender and cooked through add remaining seasonings: adobo sauce, salt, pepper, cumin, chili powder, and cinnamon (optional). Stir to coat and cook on low for 10 more minutes to let the flavors meld.
  • Taste and adjust seasonings as needed, adding more salt to taste, cumin for smokiness, chili for depth of flavor, cinnamon for warmth, or adobo sauce (and minced adobo peppers) for heat. You want them very well seasoned, so don’t be shy!
  • Your beans are now ready to enjoy! These make a delicious addition to burrito bowls, burritos, tacos, nachos, taco salads, veggie burgers, and more. You could also add them to chili!
  • Store beans well covered in the refrigerator up to 5 days. Will keep in the freezer for 1 month (oftentimes longer).

Video

Notes

*1 pound dried beans typically equals 2 cups dried or 4-5 cups cooked.
*The chili powder I used was from Whole Foods and contains a blend of chili peppers, cumin, garlic, oregano, coriander, cloves and allspice.
*6-8 hours is the optimal amount of time for soaking your beans. The longer you soak them, the more tender they will become, and the more likely they will split and separate during cooking. So if you can’t get to them right away, simply drain, cover, and refrigerate until ready to use.
*Recipe method adapted from All Recipes and The Sprouted Kitchen Cookbook.
*Nutrition information is a rough estimate.
*The recipe yields roughly 5 cups cooked beans.
*I recently discovered that Trader Joe’s beans are BPA-free, which is great news if you forget to prep ahead of time. In a pinch, buying cans that are BPA-free is still a good option.

Nutrition (1 of 10 servings)

Serving: 1 half-cup servings Calories: 176 Carbohydrates: 31.3 g Protein: 10.6 g Fat: 2.3 g Saturated Fat: 0.2 g Polyunsaturated Fat: 0.23 g Monounsaturated Fat: 1.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 135 mg Potassium: 42 mg Fiber: 8.2 g Sugar: 2 g Vitamin A: 350 IU Vitamin C: 5.8 mg Calcium: 60 mg Iron: 2.9 mg

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!






  1. Michele says

    These turned out great! It took a little longer to cook the beans (like an extra hour) but I think it’s because I had them on super low. Flavor was wonderful! I like the addition of cinnamon. Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks, Melin! This is certainly Mexican inspired. We’ll be sure to note that it’s not traditional!

  2. Trudy says

    I love this recipe! Felt like we were dining in our Chuys fave— Charro beans! Thanks for creating, testing, and sharing! I love that I can just pick any of your recipes and put the rest and they never disappoint. Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for your kind words and lovely review, Trudy. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, we’ve never tried that, but we think it would work! Let us know how it goes!

  3. Maria says

    I have made these time and time again!! They are a MAJOR hit with everyone! The depth of flavor with these beans are out of this world.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Maria. We are so glad you enjoy them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      • Michelle Quezada says

        I made 2 pots of these beans over the last 2 weeks for my family. They love them and I finally got to use my can of adobe chilis I’ve had hidden away in my pantry for months. Thank you for the recipe. Love the smokiness. ❤️

  4. Kim says

    I love love this recipe! My only question is – how many calories per cup? I am not sure I understand the kcal version

    thanks!

  5. Sandra Coulson says

    Excellent! Being from Texas, we are really missing going out to our favorite Tex-Mex restaurants during shelter in place. My husband loved these! I did have to cook mine quite a bit longer than 50 minutes. The beans soaked about 6.5 hours. Thanks for the recipe!

    After recently been told that my digestive issues are likely the result of gluten and dairy sensitivities, I luckily found your website. Your recipes make me feel so much better!

  6. steven says

    Thank you for this recipe. I have made it at least 10 times now. It is economical, easy and most of all delicious. Personally, I wouldn’t change a thing about it. I have it on hand at all times now, even in the freezer.

  7. Azalia says

    2nd time I made this, used half the batch to mash up for tostadas. But the 2nd half we had the next day as a soup with all the Mexican fixings. ? the broth was so flavorful!!! Thank you @minimalistbaker

  8. Sally says

    I doubled the batch to make this for our kids mountain bike team using an instant pot. The bowl was cleaned out and more were requested for next time. They were a hit!!

  9. Linda says

    I am wondering if the size of the pan makes a difference as to how much water you need. I used my large crockpot and put 2 inches of water over the beans. There was way too much water and the flavor too weak. I added more veg bouillon which helped also some coriander powder and smoked paprika. That helped but still too watery. I made them for a party but I may have been the only one who ate them. Since I now have a pot of beans I may just strain off the liquid and see how they are, if they need any seasonings. When I cooked them I added all the seasonings after sauteing the onions and garlic. I used 1/3 the chili powder because I was afraid it would get too hot with the Adobo. Next time I’ll use a smaller pan and/or use less water and see how it goes. It would be helpful to know the amount of water needed rather than putting 2″ above the beans. I liked the heat of the one adobo chili and 1 tsp of the adobo sauce. I’ll try this recipe again with less water and see how it is. I probably won’t take beans to a party again though.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Linda, we think the crockpot could be the issue as it doesn’t boil as vigorously and therefore not as much water evaporates.

      • Linda says

        I cooked the beans on the stove in the removable crockpot pan. 2″ of water was way too much. Beans cooked up fine just didnt need all the water.

  10. Debra says

    I’ve made these beans several times and they have become a mainstay in our rotation! With cilantro lime rice, Chicken fajitas, and bacon jalapeño corn muffins I totally score and have lots of leftover options that always seem like as big a hit in any incarnation! You rock! Thanks for this great recipe!

  11. Diana Simard says

    I had a crock pot full at the time I checked yours out, No need to soak in crock pot. Mine were great, added ham to mine from Christmas from freezer and pepper. Cooked them on high several hours. When beans were soft, turned to warm. Had it on rice next night. Then added cumin and chili an salt to the remained. Cooked again on high one hour! Turned out perfect for burritos tonight!
    There’s many was to make them most are great.
    One tip, you don’t add salt in the beginning because it makes the skins on beans tough. Thanks for your recipe, I’ll try it out next time!

  12. Susan says

    The length of time it takes to cook beans depends on how fresh the beans are, and the altitude you are at. I had always lived at sea level until recently. Since I’ve moved to a higher altitude I find that it takes much longer for my beans to soften. A pressure cooker can be helpful. I don’t follow recipes in any exact way so it isn’t entirely fair for me to comment, but this is a very good general guide. In Mexico, just like everywhere else on the planet, there are many different ways of making delicious food. Experiment and make it how you like it. Thank you.

  13. Sam says

    I made this exactly as the recipe said and unfortunately, they were inedible. The flavor was atrocious. My Mexican husband looked at the recipe as I was soaking the beans and stated that these are not Mexican style beans. They don’t add a lot of the ingredients that are in here. I was very dissapointed as the reviews were great but I will not make this ever again

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! We’re so sorry to hear that was your experience! Would you mind sharing what you disliked about the flavor? We would love to troubleshoot what might have gone wrong!

    • Irma Martinez says

      Not all regions from Mexico use the same ingredients depends on if you were poor or had money for the extra ingredients. Beans my grandma made who was from Mexico was cumin, chili powder they made themselves and salt once the beans were cooked and that is how I made mine and made a pico de Gallo with cilantro for toppings once cooked.

      • Tammy H says

        These are not authentic Mexican beans. Most Mexican beans are with simple ingredients. The salt is added after the beans have softened. A little chili powder, cumin and garlic is sometimes added along with the salt. They have frijoles charro that looks more like your recipe. Although they add a couple of types of pork to it as well. (Chorizo, smoked sausage, hotdogs, ham). Please stop putting authentic on your recipes if they are A Tex/Mex version for an American’s taste buds.

        • Xsquid says

          I lived in mexico 10 years, was in a big part of the country and never saw beans anything like this.

          In fact “chili powder” Is a tex mex seasoning for chili that is several ingredients mixed together And not even mexican. If you ask for “chili powder” they will say “what chile”.

  14. Cathie says

    Soaked beans overnight. Up at 5am, brought to boil, boiled 2 minutes, turned heat off, lid on for 1.5 hrs. Then began recipe. Beans ready quickly. My secret ingredient is 1 can Hatch enchilada red sauce. Used immersion blender to mash a few to thicken. Much better than black eyed peas for New Years Day. Thanks for recipe. HNY

  15. Cyndi says

    I had a bag of dried pinto beans been meaing to use. But I usually use beans as a soup to use up ham from whatever meal. Well – too much ham this Christmas. Want nothing to do with ham for a while. So I looked for alternative ways to cook beans. This recipe is good. I mean – I had to compromise as I didn’t have the adobe – but used salsa instead of the diced tomatoes and added this and that. Perfect! Will have to try with the adobe pepper! Real easy and simple and tasty!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Great! Thanks for sharing, Cyndi. Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  16. Cori Thompson says

    I highly recommend this recipe to anyone looking to make pinto beans with authentic Mexican flavor. I am not vegetrian, I wasn’t looking for a vegan recipe, but these flavors looked legit so I went for it. I did use chicken broth instead of veggie because it’s all I had. I doubled the recipe for tamales. My whole Mexican family loved them! I will use this recipe over and over.

  17. Cori Thompson says

    I just made this recipe for tamales. My whole Mexican family loved them! I used chicken broth instead of veggie but other than that, I found these flavors so authentic and delicious. I will use this recipe over and over.

  18. Eric says

    I made this recipe but I sauteed all the vegetables and added bell pepper and cilantro. As usual I hardly measure anyting but it came out excellent!

  19. Veronica Lacey Nuciforo says

    This was so good. I made it for a party where they were making tacos. Didn’t tell anyone it was vegan. Everyone said how creamy or cheesy it was. It was all gone and there were still tacos left over.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Ana Ray. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  20. marianne ritter says

    I’ve made these a few times, they are the BEST!!!!
    Question: how would you use the crockpot to cook these instead of stove top?

    thanks!

    marianne

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Marianne, We haven’t tried it, but other readers have mentioned doing so with success. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for “crockpot” in the comments. Let us know if you give it a try!

    • Jodi says

      If I were making these in the crockpot I would still soak them, however I would cook on low for 8-10 hours or high for 4-6….of course checking them along the way. Personally I would follow everything but change the cooking time. ?

  21. Cata says

    I made this and it was so good :) I added more Chipotle peppers and I omitted steps 6 and 7 bc I loved the taste where it was. I didn’t want to mess with what I had. I will definitely make this again! Notes: I made 1 lb of pinto beans. I soaked them for 6 hours. It definitely took longer than 1 hour to cook. More like 2- 2 1/2 hours. Worth the wait tho! I used better than bouillon vegetable.

  22. Mae says

    I’m a little bit frustrated right now because I’ve been boiling my beans for close to 100 minutes and they’re not close to being done… I was using this recipe along side a burrito bowl in the crock pot and recipe and was going to time them out to be done at the same time.. for a point of reference I googled “how long do pinto beans take to cook” and else where on the Internet it says anywhere from 2-3 hours, to an hour and a half, to an hour. Wish I would of done that before I started instead of taking the 40 minute thing to heart

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Mae, did you soak your beans beforehand? That vastly reduces cooking time and also improves digestibility.

      • Katherine Willian says

        Sometimes, if the beans are old, they will just not soften. We had some pintos from storage in a warm Texas garage that were about 8 years old that we tried to cook to see if they were still good. We tried soaking in baking soda water and cooking in the pressure cooker and nothing worked. Don’t know if there is another trick to soften old beans, but now we make sure to use fresher bags. Do you know if one?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Katherine, we don’t! But for food safety, we wouldn’t recommend consuming them after that long.

  23. Judy says

    Delicious!! This will be a dish I will make often. The flavor is great! I presoaked the beans overnight and they cooked up great within 40 minutes.

  24. Kathe says

    Just made this…it’s excellent.. Flavorful and spicy but not overpowering. So good just from the pot (once it cooled a bit). Will freeze half and have the other half for supper tonight with homemade jalapeño corn bread. Will definitely be making these again.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Lovely! Thanks for sharing, Kathe! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  25. Betsy Imhof says

    Just followed this recipe as written, with an extra pepper in adobo sauce for heat, but simmered it for four hours. House smells great, beans were delicious!

  26. Mel Anie says

    So yummy!

    I want to rate it but I had to make changes because I couldn’t run to the store to before making these.
    Used chipotle powder in place of adobo and pepper.
    I omitted chili powder because the brand I buy is too spicy for my littles
    Also instant potted this for 23 minutes as another reviewer suggested and released it after 15 minutes

  27. janet says

    I made this in the Instant Pot today. After soaking 1lb beans overnights, I rinsed them and put them along with ALL the other ingredients in the Ipot. I added enough water to about 1 inch above the beans. I set the pressure on for 23 min and, when is was done, I did a Quick Release after about 15 in. It was absolutely the best!….except a little too watery so I blended 2 cups of beans and added them back to the pot. It was still too watery (but delicious ‘gravy’). Next time I’ll add water to about 1/2inch above the beans. This recipe is a real “keeper” for us. My husband loved it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing you experience with the Instant Pot, Janet. We are so glad you and your husband enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  28. Sara says

    Delicious. My second time making these. I follow your recipe and omit the chili powder and chipotle pepper. I live in Florida, altitude zero, and after soaking the freshly bought pinto beans for 16 hours I still had to simmer them for 1.5 hours at step five. They are still not soft like a canned bean, but most of the crunchy is gone.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sara, We are glad you enjoy them! Is it possible that your beans are old? That could cause them to require more cooking. Another idea that others have mentioned is to add the salt later in the cooking process- though we have never had an issue adding it sooner! Hope that helps!

  29. Barb Saunders says

    Just made these Mexican beans for the second time and I LOVE them! I may have put too much liquid in this time but it will continue to cook down. The flavor is perfect & the spices are perfect. I added a second pepper in adobe sauce to spice it up just a little more. Superb! Thank you so much for the recipe!

  30. Ben Jimenez says

    Hi,

    I’ve never made beans with the ingredients you listed, but I do see that this is popular online. My Grandmother always used bacon, salt, and cheese for our beans. Slow cook int he crock pot, smash em down and then she would add cheese and let it melt into them. My Grandfather used to like adding a little bit of mayonnaise to his beans after there were re fried in the pan with a little oil. I also started liking a little mayo myself. I’m gonna try this recipe and see if I like the flavor. Thanks for sharing.

    P.S. I’ve always wanted to try to flavor my beans like the Frito bean dip that they sell by the potato chips in most big grocery stores. You know the one I’m talking about? It’s used as a dip. If you know of the ingredients to get that flavor I’d love to see the recipe.

  31. Alan says

    Awesome! Even for my picky-eater mother. She loved them better than her own, She has been bragging on them all afternoon. I can’t see them ever cooking in that amount of time unless using a pressure cooker. I did the low heat and slow. I wasn’t brave enough for the cinnamon but I wouldn’t change a thing.

  32. Jessica Binns says

    I never review recipes but I needed to review this one because it was so great. I do weight watchers (ww now), and this recipe is very low in points. I had it with tacos, but you could really eat this so many different ways. I even ate the leftovers cold the next day (it was a hot day!).
    I think next I’ll make these as a side with burgers with avocado and salsa on them.
    I’m going to make a huge batch and eat it all week! Thanks so much!

  33. Monica says

    I made these in my instant pot and they came out amazing! I didn’t soak the beans first and I didn’t use the chili in adobo sauce, but I did sauté the onion and garlic first and threw the rest of the ingredients in the instant pot. This will be my go-to recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amy, we don’t own an Instant Pot and unfortunately don’t have any tips. But if you do some experimenting, we would love to hear how it goes!

    • Brenda says

      I cook mine for 32 minutes in my instant pot but I like them good and done. I personally would not go under 30 minutes. I do not soak mine! They turn out perfect for me!

      • Susan says

        I, too, like to make beans in the instant pot, but I was wondering if others use the Bean function v manual pressure? I love pinto beans, coming from the south it was the only bean my parents cooked from scratch in an old style pressure cooker. That contraption was scary!

  34. Lindsay says

    I made these and they’re fantastic, by took wayyy longer than 40-50 min. Mine had to simmer about 2.5 hours before they didn’t feel raw in the center. And I did soak them, for 24 hours beforehand. I’ll still make them again (I feel like 2+ hours is how long beans take anyway), but I’d suggest alloting more time than what’s listed here.

  35. Ida Moser says

    This is by far the most phenomenal pinto recipe!! I did not use canned tomatoes but rather a diced fresh tomato and some roasted hatch chilies. The flavors were spot-on-perfect and this will be my ‘to go-to’ pinto recipe going forward. So yummy!

  36. AMANDA MELDRUM says

    Hi, I made these and they are loved by all. Vegan veggie and meat eaters in my house. However my one worry is the 10 min rapid boil for beans which the recipe did not ask for. Will they be Ok?
    Thanks in advance
    Amanda

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amanda, we don’t find they need that. If you have more info on the reasoning behind this technique, we may be able to provide additional guidance. Thanks!

      • MRS AMANDA MELDRUM says

        Hi, I have to admit I don’t know why. It has just always been a ‘thing’ to rapid boil for the first 10 mins.
        I must say we are all fine having eaten without this.

  37. Heather says

    I love this recipe! It is my go-to for pinto beans. I made a batch over the weekend, following the recipe completely. I now have a fabulous lunch for the week—beans, brown rice, wilted spinach, cooked cherry tomatoes…all topped with some mashed avocado and salsa. Crazy delicious!

  38. Ginny Burke says

    This is the first time I’ve ever cooked beans. I had to cook them for much longer than the stated time, they came out good. They were a bit spicier than I wanted but with a small adjustment, they will great.
    What a find! I will never buy canned beans again! Thank you for this recipe!

  39. Stacy Robinson says

    This has become my go-to bean recipe. I add smoked paprika, go heavy on the chipotle in adobo, and use Better than Bullion paste for the broth. The end result is SO delicious and satisfying. Whenever I make a big batch I take some to work to share and all my co-workers go crazy for them. Thanks so much for the most delicious vegetarian beans I’ve had!

  40. Jackie says

    Your recipe won my Google search this morning. I modified it to cook in my PRESSURE COOKER. GREAT tasting beans! I soaked my beans in salted water – 1/2 pound beans, 2 quarts of water and 1 1/2 teaspoons salt – for about 24 hours. I cooked this in my pressure cooker (IP). I didn’t bother to saute onion and garlic, I just added everything together – rinsed, soaked beans and all the other ingredients (including a little salt). I only used enough broth/water mixture to cover the beans by about 1/2 inch or so. Well soaked beans and the tight seal on the pressure cooker reduce the need for more water. I cooked them for about 20 minutes and did a natural pressure release for 15 minutes (unplug it and let the pressure come down naturally). These are the best Pinto beans that I have ever made! NOTE: I used a PRESSURE COOKER. My modifications will not work with traditional stove-top cooking.

  41. Vivian says

    I soaked my beans and then made them by boiling in water without realizing this recipe is completely from scratch! How should I adjust the ingredients when my beans are already cooked and ready to go?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Vivian, we would say cook similarly to this recipe but with much less water and for a shorter time.

  42. Luisa Beckman says

    Another winner from the Minimalist Baker! I used this recipe as more of a guide…I did 1/2 cup dices tomatoes and 1/2 cup dices hatch green chilis. I didn’t measure my chili powder and used WAY too much. In the end I decided against the chili in adobo sauce because I was lazy. The end result was me eating a huge bowl of beans at 10:30 pm b/c I couldn’t wait until morning! SOOOOOO good!

  43. Pharmer David says

    I’ve got a pot of pinto beans cooking right now. They soaked overnight in the refrigerator, and then I discarded the water, adding fresh filter water to cook them in. When they come to a boil, scum forms on the top, which I like to skim off, because it has a yucky consistency and smell. By discarding the soaking water, and skimming the scum, it helps get rid of the anti-nutrients, for better digestion. I don’t add anything while they are cooking, except a few cloves of garlic. After they are cooked, I separate out a portion for my dog’s food – another reason I don’t add other ingredients while cooking (except garlic). When you add flavoring ingredients in the beginning, they get overcooked, and their flavors diluted. After the beans are cooked, and I’ve removed some for my dog, then I add other ingredients, such as: salt, onions, garlic, peppers, herbs and spices, etc. After allowing the beans to have the flavors cooked into them for 15-20 minutes, they are done! Beans are inexpensive, and healthy, plus they make a great addition to your dog’s food, adding another valuable protein source, along with fiber and nutrients. There are so many ways to use beans, that I could write a book about it. They are good eaten cold in salads too. After years of buying beans in cans, I’m back to making them myself, because it’s so easy, inexpensive, and most importantly – they taste better homemade!

  44. Pralinesloth says

    These beans are divine – only made half batch to start with and that was a big mistake – we want more! Thank you for a another great recipe!!

  45. Lisa P says

    Best beans I’ve ever made. Sautéed the onions and garlic then added everything to the beans in my crockpot, cooked them on low all night. Took my potato smasher and smashed them a bit, then we ate them. The best tasting recipe ever.
    Thank you very much for sharing. Looking forward to trying other recipes you have.

  46. pizelli says

    I’ve never understood why soaking is necessary unless you want to make a quick soft creamy bean paste. Otherwise, pinto beans cook in less than 3 hours here in the desert of the United States.

  47. Naomi says

    I am used to making beans super simple. This recipe looks mega Flavor packed! Can’t wait to try it.
    Thank you for sharing.

  48. Robin Gerlach says

    These are the best beans ever! They are so tasty and so easy to make. I added a strip of Kombu to mine. I will be using these in my breakfast burritos. Next time I will will try adding a little Pimenton De La Vera Picante (hot smoked paprika). Thanks for the great recipe

  49. Mimi says

    I have never seen such a debate about beans, as intense as the comments section!! That being said I’d love to try this recipe!!

  50. S Taylor says

    I put all the ingredients in my crockpot and went to bed. This morning when I woke up to taste them, they were absolutely perfect!!

  51. Al says

    Just made these tonight for myself and my non-vegan partner & friend. We all LOVED them!!! My apartment will smell amazing for days, and we can’t wait for the leftovers! Thanks so much for this recipe! ?

  52. MichaelZ says

    To get the gas out, use the quick soak method. Bring beans to a boil, set off to the side covered for 1 hour, rinse well and then add fresh water and cook.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried it, but other readers have mentioned doing so with success. You can search the comments for more info!

  53. Kate says

    Hello, what is adobo sauce?
    I live in Australia and we eat far less Mexican dishes than you guys. I assume it’s a product you can buy in the supermarket?

  54. jane says

    Fantastic recipe. I got adobo sauce by itself with no chipotles in it, then chopped in tasty serrano chilis from my garden (bumper crop this year). I found this “power soak” method for preparing the beans: https://www.bonappetit.com/test-kitchen/cooking-tips/article/the-faster-way-to-soak-beans-for-cooking, which theoretically reduces digestive issues people often complain of. My vegetarian 9-year-old and my meat-eating husband both love them, and it makes the house smell great! I did require a little longer cooking time, but I made 1-1/2 lbs of beans. If it’s a little too soupy for you, simmer it down a little more. We have a big container in the fridge for tasty lunches, and a ziploc baggie in the freezer for next week. Sooper convenient and yummy! Thanks, Dana!

  55. Kelly Castiglione says

    Ok so I’m going to go super fangirl for a minute here and say you are awesome!!!!
    We have been vegan just over 2 months, and I made the decision one night without any prior planning, and could not eat anything non-vegan from that point on. I was so scared cause I was well versed in both cooking and baking, years of being a major foodie!!! But I had no idea what to make now!!! As all my foods involved butter, cheese, or meat of some sort! Your site was a lifesaver and still is today! I kid you not, every time I want to “veganize” something I google “‘food name’ vegan recipe” and 9 times out of 10 YOUR website is first! Ok more like 49 times out of 50!!! Haha! Anyway. We’ve had so many of your recipes and they’re all excellent! I’m making these beans tonight actually! Thank you so much!

  56. Eileen Fritz says

    This is a fabulous recipe. It bumps it past 10 ingredients but here are a couple adjustments I made…
    1. in the interest of cleaning out the fridge I added a roasted red pepper, and subbed the canned tomatoes for 3 roma tomatoes roasted under the broiler and diced them (char and all to add smokiness), I used 1 small can of green chiles to make up for the chiles in the canned tomatoes.
    2. Added smoked paprika for extra kick.
    3. I used a pressure cooker, ended up cooking for about 40 minutes at high pressure.
    Was super impressed that this had all of the flavor of charro beans made with pork, but is all plant based! Thank you for the recipe!

  57. Jennifer says

    These are delicious. I didn’t have a pepper in adobe sauce but it was delicious. I did use 1/2 TBS sea salt and let them simmer 8 hours. OMG!

  58. Ashley says

    I made this today and let me just say “O…M…G!! THESE ARE SO GOOD!” My life has been changed! I will NEVER, EVER, EVER buy refried beans in a can ever again! I’m totally adding this recipe to our family cook book!
    PS. Minimalist Baker, I love everything you do! Its so funny, I pick out recipes online all the time based upon how good it looks and I swear, every single time it ends up being one of your recipes!

  59. Will says

    This is a great base for making beans. I’ve made something resembling this a few times with great success; I use tomato paste instead of tomatoes, and have tried different mixes of pinto and black beans. The peppers in adobo sauce are key. Good stuff ??

  60. Eve says

    Though I had to cook my beans for much longer than the stated time, they came out good. I didn’t make any changes to the ingredients or amounts. Thank you for this recipe!

  61. Loretta says

    I am a pinto bean snob! Snob of all snobs about pinto beans. Out of a can, NO!!!! My grandmother was one of the best mexcian food cooks ever and was brought over to the states because of her great mexican food in the early 1900’s. Still I am getting older and was searching for a healthy recipe and I found this one. I followed it almost to a “t” and they are probably the best I have ever made. They were so good I thought maybe it was fluke so my husband and I followed it (we left the salt out due to old people problems) again the following week and WOW!!! Not really a ton of time if you soak them right. (I too was brought up with don’t soak em) I did the soak both times I made this recipe and again wow. This is pretty close to mexican food from a stand in Mexico. Thank you!! Best Bean maker ever now!!!

  62. Paulette says

    I’ve made these beans two times and they are terrific! I grew up eating beans, usually with ham hock or salt pork, and I don’t miss the flavor of the meat in the least!

  63. Valerie says

    Hello love this recipe. A little of my own twist. I purchased an I. P. Pressure cooker made this in 30 minutes from start to finish. 10 minutes of pressure cooking time. Infused the flavors. Yum

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ash, we aren’t sure whether Trader Joe’s sells chipotles in adobo, but it is a canned product available in most grocery stores! You can also find it on Amazon.

  64. Chrissa says

    Looking forward to adding these to our summer cookout menu! Heading toward the kitchen to try these out. :)

  65. Sherman Peel says

    Where do you get vegetable bouillon cubes or powder? I am stuck using tomato, beef, and chicken bouillon. I wish I could use vegetable more often, but it expensive in the can, to flavor dishes. I use ham hocks for my beans but would like to use vegetable bouillon to flavor sides. Thank you in advance.

  66. Tessa says

    I can’t wait to try this. I would like to make this for my son’s graduation party. We are doing a taco bar. I’d like to make these two days ahead, can you help me with reheating suggestions. We will have the beans in large disposable aluminum foil pans that can be warmed in the oven and kept warm with the small heat cans. Thanks for your help.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tessa, we would say cook them until al dente, let cool, and transfer to the fridge. Then the day of, finish cooking on the stovetop (adding more liquid, if needed) before transferring to the oven to keep them warm. Hope that helps!

  67. Jennifer Barbone says

    Smokey deliciousness!!!! Tastes like it was cooked with a hamhock in there, which is exciting for a vegetarian like me. I prepared this to the letter and it was perfect!! Already planning another batch.

  68. Tracy says

    Just pulled these off the stove! They’re delicious! Finally a bean recipe that works as said and tastes amazing! I had to cook longer than said but that’s not a big deal! Left seasoning as is… they’re perfect! I think we’ll be having burritos, nachos and taco salads! Mmmm

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Tracy! Sometimes if beans are older, they can take longer to cook.

  69. Mary says

    This was absolutely delicious. I fixed a huge pot of them to have available during Thanksgiving when we had 15 people in the house for a couple days. It was a big hit even with a meat loving uncle who found it hard to believe it was a vegan recipe. It was also a fabulous dish to have around for the family vegetarian. I had run out of cumin so I used a little smoked paprika and it turned out really delicious. This will be a favorite in our house. Thanks!!

  70. Cristina says

    I made these and found that I had to cook mine for a few hours before they stopped having a hard center. Once I left them to cook for a while they were still firm, but also soft. The seasoning reminds me of a stew I used to make from a mix all the time. I thought I had to give that up, but now I know I can have something just as good.

  71. Tori says

    I absolutely love his recipe! I have made it once a week for the last couple of months and it’s just wonderful. Hearty, tasty and easy to get done at the end of a work day if you can plan ahead to soak the beans. We have it with rice or wraps, the kids love it on corn chips for nachos. Fabulous, thank you so much.

  72. CL says

    We eat beans. A lot of beans. I have always done an overnight soak, then tossed everything into the slow cooker or cast iron Dutch oven. Perfect everytime…then we moved to a high altitude, desert climate. After several attempts which produced hard beans that would not soften even after DAYS of cooking, a local told me not to add salt until beans were soft. Now I cook the beans in water only until they soften, then add everything else. No problems:-). I don’t know the science behind it, but I think the issue was the altitude. Anyway, waiting on the salt worked everytime, so it may depend on where you live!

  73. Rochelle says

    Tonight I “inaugurated” my new Instant Pot Duo-60 with your recipe. It was great!! I cooked for my sister and her husband–he usually doesn’t like beans, but he liked this recipe! I didn’t have the Chipotle peppers/adobo sauce, but fortunately had all other ingredients–even Muir Glen Fire-roasted Tomatoes with Green Chilis that I just happened to pick up at last grocery trip the other day.

    My chili powder didn’t have two ingredients you listed your Trader Joe’s had. So instead of 2 TBSP of chili powder, I put 1 1/2 TBSP plus 1/2 tsp of each individual spice it was missing, plus 1/2 tsp of McCormick’s Grill Mates Chipotle and Roasted Garlic seasoning. I sauteed onions and garlic in oil (plus salt and pepper pinches) in IP. Then for pressure cooking added everything else plus the dried beans. In my IP manual and online, I tried to find exact amount of water to add to beans, as every recipe seems to just say “enough to cover beans.” I used 2 cups and it was just right. Some recipe sites suggested cooking dried beans much longer than IP manual’s 25-30 min. I cooked mine 55 minutes, plus 15 minutes in keep-warm mode, waiting for pressure to naturally release. After growing impatient, I did quick-release. The beans were cooked enough to have cracks, but still needed cooked a little while longer. Rather than build up pressure again, I put them on medium sautee mode until bubbling, stirred, covered with the lid and turned off IP. After sitting about 15 minutes, I checked and they were just right. My sister’s husband said the only thing he’d change: it could use a little salt, which we all agreed. After adding a couple of salt shakes to our bowls, it was perfect.

  74. Mary Ann says

    OMG, these beans. So delicious! I dumped everything in the crockpot (no pre-soak) and cooked on high for a few hours and then on low for a few more. They were perfectly done and very tasty. Definitely will be a health go-to meal for me this winter. Thanks so much!

  75. Brenda Shivers says

    My daughter prepared Mexican pinto beans, using can beans, for her Father’s birthday dinner. I tasted them and they were delicious. I later asked her to prepare the beans using left over beans I had in the freezer. They were delicious also. I grew up with my Mother and Grandmother preparing pinto beans from scratch and they were a regular in our household. Sometimes, the beans were mixed (after cooked) with fresh cooked corn, but otherwise, served as a meal, along with stewed fresh corn, okra, sliced tomatoes and with or without meat of choice. When I was a child, the beans were cooked with a piece of salt pork. They were my favorite beans and still are.
    Now, after many years, I have adjusted to the healthier method of cooking my beans with garlic, onion, a teaspoon of olive oil or canola oil, and a little salt (put in the bottom of the pot before I put the water in to avoid too much salt). Based on time, I cook them for a few hours, if I have not soaked them, until tender. If I soaked them over night, the cooking time is shorten. I also use another method that my Mother used when she was in a hurry….put the pork and the beans in a pot, boil them until tender. Have to watch very closely and add very hot or boiling water when water gets low, if you chose to try this method of cooking your beans. Since being an adult, I use them in my chili, or and as refried beans. Sometimes, I just eat them out of a bowl, with banana or dill pickles….just love my pinto beans.

  76. Martha says

    Made these last night as written except I added a couple more cloves of garlic.. we do love garlic. Anyway… These are amazing. So flavorful and yummy.. I make beans from scratch all the time and was just looking to change them up a bit for dinner and WOW!!! … Your recipe certainly filled the bill. Thank you. These will now be in our regular rotation.

  77. Megan C says

    I made these last night and they were fantastic! Used veggie stock which added great flavor and had no issues w cooking time. Added extra green chilies and enjoyed with some avocado slices. Definitely putting these in my go-to rotation. Thanks!

  78. Jess Fox says

    Do these need to be drained at the end before adding seasoning and mashing them? There seems to be a lot of water left….

  79. estee says

    Dana, I made this in my IP today, 20 min NPR. This recipe is a keeper and can see using it with all kinds of beans. You guys just rock!! High five from TX – where everything is better Mexicanized.

  80. ula says

    I dont know where I went wrong, my beans took hours to simmer and just took forever to soften. Could it have been the salt or tomatoes early on in the recipe? the pinto beans werent old….

    • Martha says

      Your altitude makes a difference check with your county agent or on line for increased cooking time at different altitudes

  81. Sandra says

    I’m eating these now over some grits with cheese, tomatoes, avocado, and salsa . . . yum!!! Delicious! Thanks for sharing!

  82. Lisa says

    These are delicious beans, my family loves them and I have made them twice now. The second time around I doubled the recipe to use for a second meal and I changed the recipe just slightly to suit our tastes. Specifically, I used less liquid (all vegetable broth) and altered the spices a bit. Covering with 2″ of water made the beans a bit too soupy for our liking, but one inch of water cover is perfect and yields a slightly thicker sauce! As well, I used half the cumin, half the chipotle pepper in adobo sauce and then I added smoked paprika to the beans. We top the beans with a delicious, homemade, cashew based vegan nacho cheeze sauce and scoop it all up with tortilla chips. I will use the leftovers to stuff in to burritos! Yum!

  83. Diana says

    I cooked the beans following your recipe,but have some Yemeni friends and tried theirs with a bit of cumin, diced onion onion tomato cilantro garlic and fresh jalapeno and they were outstanding! We ate lunch with Italian bread and the kids inhaled it!

    • Didi says

      That sounds so good. Growing up in WV. We always had beans with cornbread. The beans were cooked plain with a pig fat or salted fatback pork shanks. What ever my granny had . Or my mom always used fat back. Now you can buy this stuff called ham base which is very good that my brother uses. But I bet buy trying garlic and onions in the beans it would be good. I would love to try it.

  84. Kimberly Downie says

    These are, hands down, the BEST pinto beans ever. I’m currently dipping chips in the leftover broth from cooking, just because it’s so darn good.

  85. Kenzie says

    Silly question here! Did you store with the liquid the beans were cooked in or do you strain them at some point?
    Thanks so much for your help! About 90% of the food I make comes from your blog and my roommates rave about everything I make ;)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kenzie, thanks so much for your support! No need to strain them unless you prefer less liquid. You could also use slightly less liquid next time. Straining the liquid may make them a little less flavorful!

  86. Jennifer says

    I made these last night to go with my Tex-Mex stuffed yellow squash that I picked out of the garden the day before. :)
    So much yum factor, popping with all these authentic flavors.
    I was in a bit of a pinch so I had to use canned pinto’s, all I did was cut the recipe pretty much in half since I was only using one can. That being said, they were a little on the spicy side, which is just perfectly fine by me, but others might want to go easy on the Chipotle pepper (That was the one ingredient that I didn’t half).
    Anyway, your recipes blow it out of the ball park & keep my ever exploring taste buds satisfied!
    Thanks so much.

  87. SandyS says

    Some time try just eating cooked pintos plain, just a little salt, and some sourdough bread to sop up the juice.

  88. Allie says

    I made these in an Instant Pot (cooked for 25 min) and they turned out perfectly! Freezing half for the future, gonna use the rest alongside some carnitas!

  89. Faith says

    These were absolutely delicious, so flavorful and smoky. Not at all time consuming, and i had dinner on the table in no time. Thanks, this will be a staple at our house.

  90. Melinda says

    These beans were fantastic. I made them in the instapot following the recipe and then cooking them on manual for 12 minutes. AMAZING!!!! I will be making the recipe again the only thing that I added was about a 1/2 Tablespoon of smoked paprika.

  91. Lisa says

    I just made and ate this! I loved it. Very delicious. I mashed a lot of the beans right at the end so it made a thick, gorgeous ‘gravy’. I had it with basmati rice, lime wedges squeezed over and a handful of chopped coriander. I really enjoyed it and will make it again and again. Thank you!

  92. Emilie @ Emilie Eats says

    I definitely need to be better about cooking my own beans from scratch more often! Now that Whole Foods has non-BPA cans for $0.99, I usually go for those, but I know it would be even cheaper to make at home. Make a ton at once and keep them in the freezer! Loving the spicy flavors here, Dana!

  93. Susan says

    Glad you are doing beans from scratch! I do chickpeas, kidney, black, pinto beans thus also. But always forget to leave them to soak. Instead, I cover with water, boil for three minutes. Let sit for one hour. Then drain and add water and simmer until they are cooked. (Different cook times for each type).
    Then I drain well, divide into recipe quantities and freeze. No more messy cans and I always have ready-to-go pulses on hand. BTW, am placing my order for your new cookbook on Amazon.ca today. And just made your Chocolate Vegan cake for my granddaughter’s birthday. Best of luck to you! Keep on creating delicious plant based food!

  94. Kathleen says

    I made these,beans today. I don’t know why but it was way too hot and spicy. Next time Im leaving out all the hot stuff.

  95. Jessica says

    These were great!! The flavors were complex, and addicting… I could have easily just eatten a big bowl of these with some guac & chips for a meal. Delish!! I have also heard not to add salt to the beans until after they are cooked- however I followed your recipe step by step & couldnt be more pleased with the outcome, the texture was perfect. Thanks for such a flavorful pot o’ beans!!!

  96. annette wass says

    I read the article on no soak methood but Im still not convinced its a good idea. Yes it may be super simple and save time not to soak but I think there are very good reasons why the tradition is to soak and one is to get rid of the phytates that are anti nutrients. I truly believe that tradition usually has an innate knowledge that we ignore at our peril for the sake of speed!
    Also the times for cooking non soaked beans seem long – 2 hours ?? it doesnt take more than an hour – 1.5 hours to cook a large hefty bean like red kidney. It also depends on how old your beans are of course

  97. Cassie Tran says

    I too am guilty of usually having beans from a can! I only boiled dry lentils in bulk a couple times–it was TOTALLY worth it–but otherwise, my mother does use beans from a can and takes over from there! I would love to try buying dry pulses to cook in bulk such as in curries, soups, for salads and more!

  98. Jen says

    Hi Dana,

    You can make your beans from scratch in a slow cooker with no soaking necessary. Mark Bittman wrote about in How to Cook Everything Vegetarian. It is a life changing technique!

  99. Chelsea | Baked Greens says

    I known what I’m doin with the last of our pintos from the fall harvest! My family is from New England, so I grew up with homemade baked beans. Awesome tip if you soak too many beans: they sprout in just a couple days. Rinse them, then transfer to a mason jar covered with paper towels/cheesecloth & a rubber band, and invert the jar at an angle for 2 days. I usually tip the jar at an angle in a big glass measuring cup. Rinse them twice a day and return to the covered jar, upside down at an angle, until they sprout. Once you have little baby tails growing, pour the beans onto a plate and stick in the sun forms couple hours to get a little green, then store in the fridge for a few days. They’re super crunchy and great on salads/grain bowls, etc.

  100. Jenny says

    I flipping love pinto beans; my method for refried beans is pretty much this, but with a longer cooking time, allowing them to get nice and mushy. Yummers!

    • Barbara says

      Traditionally, refritos are actually fried-the cooked beans are mashed in a skillet with melted manteca-lard until hot.

  101. Anthony says

    These beans sound amazing! I wonder, however, as black beans are more popular in my house, could I use this to cook black beans as well? As the beans are a tad smaller, I’d imagine that I would just need to adjust the liquid and cooking time. I’ll do some research, but any insight would be great, Dana. Thanks for the great post and fantastic photography as always!

  102. Nina says

    Hey! Have never post until I make one of your dishes – all so terrific. Just wanted to pop in and say that we have found that with beans like pinto, black and garbanzo, we don’t need to soak and they take a little less than 2 hrs. on the stove, covered. Here is LA Times article where we learned about it: http://www.latimes.com/food/dailydish/la-dd-dont-soak-dried-beans-20140911-story.html#page=2

    I am Cuban and grew up being told NOT to add salt because frijoles negros (black beans) won’t get soft and MUST soak overnight. Truthfully, our beans now are so much more flavorful because we don’t soak and, as the article points out, adding salt when they are cooking allows the salt to penetrate the bean and you actually need LESS salt to bring it to desired saltiness. (Shhh, don’t tell my abuela.) It means we don’t have to plan ahead in regards to soaking overnight. We do need about 2 hrs. of cooking, as opposed to about one hour of cooking with soaked beans. We put the extra beans made into the freezer and have them on hand for all of your fabulous recipes – tacos, dips, soups, etc. Have not a clue if right for others. Can’t wait to try this recipe…thanks!

    • David says

      Yes, just throw everything (except the vegetable broth because it has salt in it) in the slow cooker in the morning and cook it on high for 6 to 10 hours. It helps if you heat the water first to boil first to get up to temperature. No need to soak them first either.

      • John says

        Why omit the salt? Is this a personal taste preference or does it affect the cooking chemistry in the beans?

    • Anonyplgrim says

      Yes, crock pot is how I make my grandmother’s recipe. Which, aside from onions and garlic, has no additional vegetables or meat.

    • Betty Davis says

      I have a small crock pot
      1 1/2 dry beans.. soak in am..rinse..forget leave in clean water..
      At night…dump water and add chop onion..? amount
      Small chunks of Serrano.. jalapeno..hatch Chili’s..I grow.them chop chunks freeze in ice cube trays.to use
      Black pepper..no salt..my docs orders..?
      Turn on high. If I have a potty break during nite..check water level.
      I grew up on these..my problem is eating them for breakfast like cereal..as a soup..more chop onions.
      You can use chili powder like cummin ..I don’t I up taste with my chip chili ice cubes..love these..
      P.S..i am Irish/American Indian not Mexican

  103. Annie says

    Oh my goodness was JUST last night looking at my tub of cooked flavorless sprouted beans with NO IDEA what to do with them. And low and behold the greatest recipe resource, Minimalist Baker, sends me an inbox. Wow! Universe I see you. Minimalist Baker, I also see you and I love you.

  104. annette wass says

    Hi
    Im really surprised your beans cooked as adding salt ( and also bouillon cube which has salt in it too usually ) stops the beans from softening. Salt draws water OUT of things and with dried beans you are trying to get water IN !!

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        HI guys! Thanks for the tips. I didn’t have any issues with the beans cooking – they turned out great!

        • David says

          Love your blog and your recipes! Inspiring! You are one of my go to vegan websites. Specifically your recipes seem to be innovative in the area of non-dairy substitutions. I got the no salt tip from a Rick Bayless cookbook. I love your version of Parmesan cashew cheese and your pumpkin pie recipe!

        • Jim says

          They even turn out well with no soaking, or quick soaking. That’s BS. It takes an hour and a half simmering, however. Try it. Take Beano, if you have gas issues. It works!

    • Judy says

      Yeah, I always hear that about salt when cooking beans. However, as a chemist I learned that salted water boils at a higher temp than water alone (one of the colligative properties of a solution) so actually the higher temp helps the beans cook (become rehydrated) faster.

    • Barbara says

      I have been cooking pinto beans from scratch my whole life, and my recipe came from my grandmother, who got it from her father, so over a hundred years old. Add water to 2 inches above the beans, bring to a boil. After 1-2 minutes take off the heat and cover. Do this in the morning and let them sit until afternoon-they soak up the water until there’s barely any left. Drain that off and rinse. Again add water to 2 inches above the beans and 1 Tbsp salt per pound of beans. Bring to a boil. Add any meat or seasoning at that time. I like any kind of cheap smoked pork-neck bones, hocks, shanks, fatback. Then garlic, chopped onion, cumin, cayenne and black pepper. Right before serving roasted chopped green chiles add delightful flavor. They cook in 1 1/2-2 hours, nice and soft. Salt would affect the soaking but does not affect the cooking, that’s not how osmosis works. Add more water while cooking if needed, of course. Omit the meat and they’re vegan-J&D bacon salt in lieu of regular salt adds a smoky flavor and it’s vegan as well.

  105. Libby says

    I’m DEFINITELY making these. I was getting ready to make a large batch of pinto/ zucchini burritos for the freezer. I think I may just go the extra mile with some fancy-ass mexican pinto beans rather than canned!

  106. Damien says

    Really fantastic photography, the top down angle on the wooden cutting board with all the ingredients is really impressive! It’s making me hungry! My wife is from Mexico and they make their own black beans down there all the time and they are sooo much better than from the can.

  107. Patti says

    I love making my own beans, but I usually don’t plan far enough ahead to soak them overnight. I usually just do the “quick soak” where you bring the beans to a boil with just water, and then drain them. I have found that when I add tomatoes in the beginning of the cooking time that my beans take longer to cook? Did you have any difficulty with your beans staying hard beyond the cooking usual time or is it just me?

    • annette wass says

      if they were tinned tomatoes then they probably had some salt in them which makes it harder for the beans to soften

    • Em says

      The acidity of the tomatoes prevents the beans from softening properly, so acidic ingredients should be added at the end of your bean cooking! I learned this through much trial and error, and some wasted beans :) Salt prohibiting softening is actually a myth and, in fact, helps to tenderize the beans. Hope that helps ?

    • Kathryn McMorrow says

      Yes, I know beans beacause I love my beans! Anytime you add an acidic ingredient before the beans are “done,” like tomatoes, getting them “done” is far more of a challenge, i.e. really adds a lot more cooking time than it normally takes, even if you simmer them with a lid on all the while! It is best to add tomatoes, peppers, etc, AFTER the beans are done “tender”, the flavors will still blend with a little more simmering after you add tomatoes, etc. Add salt last as well, because salt will toughen the skin of beans if added before they are soft AND increase cooking time! I made an exception for these directions, but I have to say, it tripled the cooking time!

    • JoAnn Leeds says

      Yes, it’s best to allow the beans to cook and then add the tomatoes. The tomatoes impede the cooking process.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We didn’t have a problem with that! One idea is that your beans may have been a little older which can cause them to take longer to cook.

  108. Ellie | Hungry by Nature says

    I’ve never actually made my own beans… I always buy canned. But this looks easy and delicious – thank you!

  109. Masha | Cardio with Carrots says

    Pinto beans are really underrated. Although black beans are still my top fave…pinto beans are even cheaper and just as tasty! I love them with simple seasonings but I will have to give them a try with an extra boost of Mexican….mmmm adobe!!!

    • Tom ~ Raise Your Garden says

      Even though my wife at times has vetoed too many beans in my diet for obvious reasons which I won’t get into on the post, they are good for you and filling. It has never occurred to me that I could make my own from scratch. We eat beans from cans, but aren’t cans supposed to be bad for you? Thought I read some where that eating food out of cans causes alzheimers. We throw beans in everything! And now from your blog I realize I can even make brownies out of beans.

      • em suj says

        If you make beans from scratch, then discard the water after soaking, the wife will have far fewer obvious reasons to veto beans. Difficulty to digest oligosaccharides, a complex sugar in legumes, causes bloating and gastric distress. It is water soluble. Soak the beans, and rinse it before cooking.

        • Pat says

          If you eat beans often enough the proper intestinal bacteria will multiply to make digestion easier with less gas.

          • Roy Pierson says

            I precook pinto beans by bringing them to a heavy boil. Boil uncovered for 2 min. Remove from heat and let them set covered for one hour. Pour the presock water off and rinse all the presock of water out and rinse them thoroughly in hot water
            Return to pot and add hot tap water to cover 2-3 inches. Now add what you want and cook med heat for 1-1.5 hrs. Usually they’re done in an hour

          • Katherine says

            I find it helpful to change my soaking water several times and allow at least 24 hours to soak in the refrigerator.

        • Roy Pierson says

          Instead of socking your beans try what I do. It’s called the quick soak.
          Add beans to pan with hot water and a little drop of Dawn. Swish them around getting all the dirt off of them. Now pour off the soapy water and wash them good in hot water to get the soap out. Add beans to a pot add hot water from the tap bringing them to a hard boil 2 min turn off the heat put a lid on after an hour wash off the water add back hot water add cook like you would normally. Done in about an hour or so. Best part NO GAS and the wife will let you live LOL