Use this easy pinto beans recipe as a starting point for refried beans or bean burritos. The onion and jalapeno give the pinto beans a delicious, spicy flavor, but these ingredients are optional. The pinto beans taste just fine cooked in water only!
Cooked pinto beans will keep in the refrigerator for up to a week.
Scroll down for instructions on how to cook pinto beans in a crockpot.
Pinto Beans Recipe
2 cups dried pinto beans (1 lb. package)
8 cups water
1 large onion, diced (optional)
1 jalapeno pepper, seeded and diced (optional)
1 tbsp vegetable or canola oil (optional)
- Place the dried pinto beans in a colander. Carefully inspect the beans and remove any small stones, debris, and questionable-looking beans. Rinse the beans in the colander under cold running water. Move the beans around with your hand while under the running water so that the beans are thoroughly washed.
- If you are using the onion and jalapeno, heat the oil in a large soup pot over high heat. Sauté the onions and jalapeno pepper for 3-4 minutes until just soft.
- Add the dried pinto beans and water to the large pot. Bring to a boil, then reduce the heat to a simmer. Cover only half the pot with a lid, so that steam is allowed to escape. Cook until the beans are tender, 1½ – 2 hours. Stir occasionally and check the water level. Add more water if the water level looks too low or if the beans are cooking too slow.
- Drain the beans in a colander when cooked. If you need to reserve the bean cooking liquid for refried beans or another recipe, place the colander over a large empty pot and drain.
Yield: 6 cups cooked pinto beans and approximately 4 cups bean broth
How to cook pinto beans in a crockpot:
- Inspect and wash the beans according to step #1 above.
- Place the dried pinto beans, onion, jalapeno, and water in the crockpot.
- Cook for 2 hours on high and 6 hours on low heat. Add water as necessary.