How To Make Pinto Beans? Side Dish, Creamy

• Food: Pinto Beans

• Writer: Alice

• Content-Type: Food Blog

Pinto beans from a can won’t taste the same after you discover how to make them from scratch. They make a tasty side dish and are creamy and savory.

I’ll never again purchase pinto beans in a can! Last week, I ate spoonful after spoonful of pinto beans directly from a stovetop pot.

Although I may have exaggerated (canned beans are quite convenient, after all), I’ll use them less frequently than I once did. The past year has taught me that making pinto beans from scratch always results in creamier, more flavorful beans.

Being the first to admit it, I’m running late for the dried beans party. I did try cooking them a few years ago, but it didn’t turn out so well.

I now understand that my beans were too old and dried out to soften appropriately (note: fresher beans are preferable; look for yours at a store with a high turnover!). However, I decided at the moment that I wasn’t cut out for cooking dried beans.

My process for making pinto beans from home has been refined over the past few months. This pinto bean recipe is incredibly easy to make and delicious as well.

The beans have a mildly fragrant, creamy, and peppery flavor. After giving it a try, you’ll never want to eat pinto beans any other way.

WAYS TO PREPARE PINTO BEANS

Don’t let the fact that this process of making pinto beans from home takes some time frighten you. The procedure is quite easy and largely hands-off. This is how it works:

• Soak the beans first. Sift them to get rid of any stones or trash by placing them in a big colander. After a thorough rinse, add them to a big dish. They should soak in water that is 2-3 inches deep for at least 8 hours or overnight.
• Prepare the aromatics the following day. Cook a half-onion in a big saucepan or Dutch oven over medium heat. If you like your beans spicy, add a jalapeno. Stir in cumin, the soaked, drained beans, water, oregano, salt, and pepper after the onion softens.
• Finally, simmer. Depending on how fresh your beans are and how you prefer them cooked, the cooking time will vary. My pinto beans are prepared until they are tender and the liquid surrounding them has thickened. After an hour, I start checking again, and then every 15 minutes after that.
• Lastly, add seasoning to taste. When the beans are done to your preference, season them to taste with chili powder, more salt, and a squeeze of lime juice.

I’m done now! Below is a link to the full recipe with measurements.

SERVING IDEAS FOR PINTO BEANS

Garnish the pinto beans with cilantro and red pepper flakes when you’re ready to eat.

By serving them with tortillas, cilantro-lime rice, and a vegetable side dish like these fajita vegetables or sautéed greens, you can turn them into a meal. Add a dollop of guacamole for richness or a garnish of pickled onions or pico de gallo for a burst of flavor.

This recipe for pinto beans also makes a great side dish. Serve it with any of the following Mexican-inspired dishes or as part of a homemade taco bar:

• Roasted Cauliflower Tacos
• Vegan Jackfruit Tacos
• Avocado Sweet Potato Tacos
• Homemade Taquitos
• Vegetarian Black Bean Enchiladas

PINTO BEANS

You won’t ever buy canned pinto beans again after trying this recipe! The amount of time needed to cook the beans in this situation will depend on how fresh they are.

Buy your beans from a provider with a high turnover rate if you can because fresher beans cook faster and soften more uniformly.

INGREDIENTS

OPTIONAL ADDITIONS

• 1 jalapeño, stemmed and diced
• Chili powder, to taste
• Cilantro, for garnish

INSTRUCTIONS

1. Sort the beans in a sizable colander to catch and get rid of any stones or trash. After giving them a thorough rinse, place them in a big dish. Cover with 2 to 3 inches of water, then drain any floating beans. 8 hours or overnight of soaking at room temperature. Drain and re-flush.
2. Over medium heat, warm the oil in a big saucepan or Dutch oven. About 5 minutes after adding it, the onion should be tender. Put the jalapeno in with the onion if you want your beans hot.
3. After stirring in the cumin, add the beans, water, oregano, salt, and a few grinds of pepper. Finally, bring everything to a boil. Once the heat is reduced, cover the pot and boil the beans for a while. Your beans’ freshness will determine the timing. Every 15 minutes after the first hour, I like to check mine. As necessary, add more liquid to the pot to keep the beans submerged. I prefer to simmer pinto beans until the bean liquid has thickened and the beans are beginning to fall apart.
4. Add the lime juice after turning the heat off. Add additional salt (I usually add half to a teaspoon more), pepper, and chili powder to taste while seasoning the beans. If using, add cilantro as a garnish. For up to 5 days in the refrigerator or three months in the freezer, store the beans in an airtight container.