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 those ingredients are optional. The pinto beans taste just fine cooked in water only!
Pinto Beans Recipe
2 cups dried pinto beans (1 lb. package)
8 cups water
1 tbsp cooking oil (vegetable, canola, or peanut)
1 large onion, diced (optional)
1 jalapeno pepper, seeded and diced (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
Find more bean recipes here: The Complete List of Bean Recipes by BeansBeansBeans