Pinto Beans
Yield: 4 servings
Calories: 167kcal
Easy pinto beans recipe using the stovetop simmering method. Perfect for making refried beans, or chilis, soups, and stews.
Ingredients
Soaking the Beans
- 1 cup (194 g) pinto beans
- 1 ½ tablespoons (24 g) kosher salt
- 8 cups (1.9 l) cold water
Cooking the Beans
- 4 cups (0.9 l) water
- 1 teaspoon (6 g) kosher salt
Instructions
- Sort and Wash - Pick over and discard any broken dried beans. Add them to a colander and rinse with cold water for 1 to 2 minutes.
- Soak the Beans -Overnight Soaking: Add beans, 1 ½ tablespoons salt, and 8 cups of water to a large bowl or pot. Stir to dissolve, then cover and allow to sit for 8 to 24 hours before cooking. Drain and rinse the beans before cooking.Quick Soaking Beans (Same Day Cooking): Add the beans, 1 ½ tablespoons salt, and 8 cups of water to a large pot or Dutch oven. Stir to dissolve. Bring to a boil for 2 minutes. Turn off the heat, cover and soak the beans for 1 hour. Drain and rinse the beans before cooking.
- Prepare the Beans - In a large saucepan or Dutch oven, add the soaked beans, 4 cups of water, and 1 teaspoon of salt.
- Cook the Beans - Bring water to a simmer over medium-high heat. Cover and reduce heat to low. Stir the beans occasionally, about every 30 minutes, to ensure they don’t stick to the bottom of the pot. Gently cook beans over low heat until tender and creamy, 60 to 90 minutes. Drain, then serve the beans warm.
Notes
- Recipe Yield: One cup of dried beans yields about 2 cups of cooked pinto beans.
- Serving Size: ½ cup
- Storing: Refrigerate for up to 4 days or freeze for up to 6 months.
Nutrition
Calories: 167kcal | Carbohydrates: 30g | Protein: 10g | Fat: 1g | Saturated Fat: 1g | Sodium: 151mg | Potassium: 672mg | Fiber: 7g | Sugar: 1g | Vitamin C: 3mg | Calcium: 55mg | Iron: 2mg
Recipe Link