Tender Creamy Pinto Beans (Printable Version)

Creamy slow-cooked pinto beans with aromatic vegetables and olive oil

# Ingredient List:

→ Beans

01 - 1 pound dried pinto beans, rinsed

→ Aromatics & Seasoning

02 - ½ medium yellow onion, finely diced (about ½ cup)
03 - 2 teaspoons garlic, minced (about 2 cloves)
04 - 2 bay leaves

→ Cooking Liquid & Fat

05 - ⅓ cup extra-virgin olive oil
06 - 4 cups cold water, plus more for soaking

→ Finishing

07 - 1 tablespoon kosher salt (add to taste in the last 10 minutes)

# Step-by-Step Instructions:

01 - Place the pinto beans in a large bowl. Cover with 2–3 inches of cold water. Let soak at room temperature for 8–24 hours.
02 - Drain and rinse the soaked beans. Transfer to a medium Dutch oven or heavy-bottomed pot.
03 - Add 4 cups of cold water, diced onion, minced garlic, bay leaves, and olive oil to the pot.
04 - Bring to a boil over medium-high heat, skimming off any foam that forms.
05 - Reduce heat to medium-low. Simmer gently, uncovered, for 1½ to 2 hours, stirring occasionally. Add more water if needed to keep beans submerged.
06 - In the last 10 minutes, stir in the salt. Taste and adjust salt if needed.
07 - When beans are tender but still holding their shape, remove from heat and discard the bay leaves. Serve warm or at room temperature. Use as a side dish, in tacos, or as a base for chili.

# Expert Advice:

01 -
  • The beans become impossibly creamy without any cream, thanks to slow cooking and plenty of olive oil
  • These beans cost almost nothing but taste like they came from a restaurant kitchen
  • One batch gives you enough for tacos, chili, sides, or midnight straight-from-the-pot snacks
02 -
  • Salt is the enemy of tender beans, so resist the urge to add it until the very end of cooking or you will have tough beans forever
  • The olive oil quantity might feel excessive but it is absolutely essential for that restaurant quality creaminess
  • These beans need to simmer gently, not boil violently, or they will break apart and become mushy
03 -
  • A heavy pot like a Dutch oven distributes heat more evenly and prevents the beans from sticking and scorching on the bottom
  • Letting the beans cool completely in their cooking liquid before storing them makes them absorb even more flavor
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