Slow-Cooked Pinto Beans
This is a hands-off process that relies on time and heat to transform dried legumes. The goal is a bean that holds its shape but melts when pressed against the roof of your mouth.
Don't rush the soak or the simmer.
If you add salt too early, the skins will stay tough regardless of how long they cook. Wait until the beans are soft to season the broth.
- Heavy-bottomed Dutch oven or large stockpot
- Colander
- Wooden spoon
What goes in.
- 1 lbdried pinto beans, rinsed and picked over
- 1medium yellow onion, halved
- 4 clovesgarlic, smashed
- 2 tbspneutral oil or lard
- 1 tspdried oregano
- to tastekosher salt
- 8 cupswater
Seasoning at the finish line
Adding salt at the beginning of the cook prevents the beans from softening. Always wait until the bean is tender to the bite before adding salt to the cooking liquid.
The method.
Soak the beans
Place beans in a large bowl and cover with cold water by three inches. Let them sit at room temperature for at least 8 hours.
Bring to a boil
Drain and rinse the beans. Place them in your pot with fresh water, onion, garlic, oil, and oregano. Bring to a boil over high heat, then immediately reduce to the lowest simmer.
Simmer gently
Cover the pot partially. Cook for 2 to 3 hours. Skim off any foam that rises to the surface during the first 30 minutes.
Check for tenderness
Test a bean by pressing it against the side of the pot with your spoon. If it crushes easily, it is ready for salt.
Season
Add salt to the pot. Stir well and continue to simmer for 15 minutes to let the salt absorb into the beans.
Other turns to take.
Smoky Beans
Add a ham hock or a strip of thick-cut bacon to the pot at the beginning of the simmer.
Spicy Beans
Add one whole dried guajillo or chipotle pepper to the pot while simmering for heat and depth.
When it doesn't go to plan.
Keep the water level just covering the beans throughout the cook to concentrate the broth.
If the beans look dry, add boiling water in small increments; cold water will toughen the skins.
Leftover beans often improve in texture after sitting in their liquid in the refrigerator overnight.
The ones that keep coming up.
Can I cook these without soaking?
You can, but the cooking time will increase by an hour or more, and the beans may cook unevenly.
Why is my broth thin?
Once the beans are done, take a potato masher and crush a small portion of the beans directly in the pot. The starch will thicken the liquid into a gravy.
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