Tender Creamy Pinto Beans (Printable)

Creamy pinto beans simmered with aromatics for versatility as sides or fillers.

# What Goes In:

→ 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)

# How to Make It:

01 - Place the pinto beans in a large bowl and 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 on the surface.
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 of cooking, stir in the salt. Taste and adjust seasoning if needed. When beans are tender but still holding their shape, remove from heat and discard the bay leaves.
07 - Serve warm or at room temperature as a side dish, in tacos, or as a base for chili.

# Expert Tips:

01 -
  • The texture transforms into something creamy and luxurious without any cream at all
  • These beans become the foundation for so many meals throughout the week
  • The olive oil infusion creates richness that usually takes much more effort to achieve
02 -
  • I once skipped the soaking step out of curiosity and ended up with unevenly cooked beans, some mushy and some chalky after three hours
  • The olive oil amount is not a mistake, this is what creates that restaurant-quality creaminess everyone notices
  • Salt timing genuinely matters, early salting can keep beans tough no matter how long you cook them
03 -
  • Use a heavy pot like a Dutch oven to maintain even heat and prevent scorching
  • Let beans cool in their cooking liquid before storing to keep them creamy
Go Back