Pinto beans are a staple in many kitchens due to their rich, creamy texture and earthy flavor. Cooking them from scratch on the stove top is simple and rewarding. If you’ve never cooked dried pinto beans before, this article will walk you through the process step by step.

1. How To Cook Pinto Beans on Stove top (8 Servings)

Ingredients

  • 1 pound dried pinto beans, rinsed in a colander
  • 4-6 cups water (enough to cover the beans by at least 2 inches)
  • ⅓ cup extra-virgin olive oil
  • ½ yellow onion, chopped
  • 4 cloves garlic, peeled and smashed
  • 2 bay leaves
  • 1 tablespoon kosher salt

Instructions

Prepare the Beans

Add the pinto beans to a large bowl and cover with 2-3 inches of cold water. Soak the beans on the counter overnight or for 8-24 hours. Drain and rinse the beans

Simmer the Beans

In a large pot, combine the soaked beans, water, olive oil, chopped onion, garlic, and bay leaves. Bring everything to a gentle boil over medium-high heat.

Slow Cook

Once the water reaches a boil, reduce the heat to low and let the beans simmer uncovered. Stir occasionally and add more water if needed to keep the beans submerged.

Season the Beans

After about 2 hours, the beans should be tender but not mushy. Stir in the kosher salt at this stage. Let them simmer for another 15 – 20 minutes to allow the flavors to meld.

Check for Doneness

Taste a bean to ensure it’s tender and creamy. If they need more time, continue simmering in 10-minute intervals, checking frequently.

Serve and Enjoy

Once the beans are fully cooked, remove the bay leaves and enjoy them as a side dish, in soups, or mashed into refried beans!

2. Tips for Cooking Pinto Beans on the Stove Top Perfectly

Cooking pinto beans from scratch takes patience, but the results are well worth it. Here are some tips to make sure your beans turn out flavorful, tender, and never chalky:

Don’t skip the olive oil – It adds a rich depth of flavor and prevents the beans from drying out during cooking.

Salt at the right time – Adding salt too early can make the beans tough. Wait until they’re mostly tender before seasoning.

Keep an eye on the water level – Beans absorb a lot of liquid as they cook, so check periodically and add more water as needed.

Simmer gently – Boiling too aggressively can cause the beans to break apart before they fully cook. A slow simmer is best.

Test for doneness properly – Take out a few beans, let them cool slightly, then mash them between your fingers. They should be creamy inside, not gritty.

3. What to Do With Cooked Pinto Beans

Once you’ve mastered cooking pinto beans, the possibilities are endless! They are incredibly versatile and can be used in a wide variety of dishes:

Refried Beans – Mash them with a bit of the cooking liquid and pan-fry with some extra olive oil for a creamy, flavorful side.

Tacos & Burritos – Serve them inside tacos, burritos, or enchiladas for a hearty, protein-packed filling.

Soups & Stews – Add them to soups, chili, or stews for extra texture and nutrition.

Bean Salad – Toss them with fresh herbs, diced tomatoes, and lemon juice for a refreshing side dish.

Rice & Beans – Serve them over steamed rice with a sprinkle of fresh cilantro and lime juice.

I love making a big batch because they taste even better the next day, soaking up all the flavors overnight!

how to cook pinto beans

4. How to Store & Reheat Leftovers

If you have leftovers, don’t worry—pinto beans store incredibly well. Once cooled, transfer them to an airtight container and refrigerate for up to 5 days.

If you want to keep them longer, freeze them with some of the cooking liquid in freezer-safe containers or bags for up to 3 months.

Reheating is simple: just warm them on the stove over low heat with a splash of water or broth to loosen them up. You can also microwave them in short bursts, stirring in between to ensure even heating.

Cooking pinto beans on the stove top is one of those simple kitchen skills that pays off in a big way. The homemade version is far superior to canned beans, both in taste and texture.

Plus, once you get into the habit of cooking them from scratch, you’ll never go back. Enjoy your perfectly cooked pinto beans!

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Julia Jane is a home cook inspired by her mother's cooking. With the desire to share my cooking experiences with everyone, she created this website

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