Description
Tender, flavorful pinto beans slowly simmered with aromatics and spices for a comforting and versatile dish.
Ingredients
- 1 cup dried pinto beans
- 3 to 4 cups broth (chicken, vegetable, or beef (or water))
- 2 bay leaves
- 2 to 3 smashed garlic cloves
- 1 onion (cut in half)
- 1 teaspoon chili powder
Instructions
- Rinse the dried pinto beans thoroughly and check for any debris.
- Place beans in a bowl and cover with water (about 3 cups water per 1 cup beans). Soak for 8 to 24 hours.
- Discard any floating beans, drain the soaking water, and rinse again.
- Add soaked beans, broth, bay leaves, onion, garlic, and chili powder to a Dutch oven or heavy-bottomed pot.
- Bring to a boil, then reduce heat to medium-low. Cover and simmer for 1 hour.
- Continue simmering for 1½ to 2 hours with the lid slightly ajar, checking every 30 minutes. Skim foam if desired and add water if needed.
- Once beans are tender, remove and discard bay leaves, onion, and garlic. Serve with or without the cooking liquid.
Notes
- For a vegetarian version, use vegetable broth or water.
- Beans can be stored in the refrigerator for up to 5 days or frozen for longer storage.
- Add salt toward the end of cooking to prevent tough beans.
- Great as a side dish or base for soups, tacos, or rice bowls.
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Simmer
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 9 g
- Protein: 11 g
- Cholesterol: 0 mg
