The Greatest Pinto Beans
Discover the heartwarming comfort of "The Greatest Pinto Beans," a simple yet flavorful recipe that transforms humble dried pinto beans into a soul-satisfying dish bursting with bold, smoky spices and aromatic herbs. Simmered with sautéed onion, garlic, and jalapeño, and layered with the earthy richness of cumin, smoked paprika, and oregano, these beans achieve an irresistibly tender and creamy texture perfect for any occasion. With options to enhance the broth for extra depth and bright garnishes of fresh cilantro and lime, this versatile dish shines as a hearty standalone meal or a delectable side. Ready in just a few easy steps, these slow-cooked marvels are destined to become a staple in your kitchen!
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Recipe Information
Ingredients
- 2 cups dried pinto beans
- 8 cups water
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 1 jalapeño, seeded and minced
- 1 bay leaf
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 cups vegetable broth (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 4 lime wedges (for serving)
Instructions
Rinse the dried pinto beans under cool water in a colander to remove any dirt or debris. Pick through and discard any broken beans or stones.
Place the beans in a large bowl and cover them with water by at least 2 inches. Allow them to soak for 6-8 hours or overnight. Alternatively, use the quick soak method by boiling the beans in water for 2 minutes, removing from heat, and letting them sit, covered, for 1 hour. Drain and rinse the beans after soaking.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for 3-5 minutes, or until softened and translucent.
Add the minced garlic and jalapeño to the pot. Cook for another 1-2 minutes, stirring frequently, until fragrant.
Stir in the cumin, smoked paprika, dried oregano, and bay leaf. Cook for 30 seconds to toast the spices.
Pour in the soaked and drained pinto beans, followed by 8 cups of water (or 6 cups of water and 2 cups of vegetable broth for extra flavor). Stir to combine.
Bring the mixture to a boil over high heat, then reduce the heat to low and simmer uncovered for about 1.5-2 hours, or until the beans are tender and creamy. Stir occasionally and add more water if needed to ensure the beans remain submerged.
About 10 minutes before the beans are done, stir in the salt and black pepper. Taste and adjust seasoning as needed.
Remove the pot from the heat and discard the bay leaf. Let the beans rest for 5 minutes before serving.
Serve the pinto beans hot, garnished with chopped fresh cilantro and a squeeze of lime juice from the lime wedges. Enjoy on their own or as a side dish!
Nutrition Facts
Calories |
887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4345 mg | 189% | |
| Total Carbohydrate | 121.5 g | 44% | |
| Dietary Fiber | 38.4 g | 137% | |
| Total Sugars | 10.8 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 386 mg | 30% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2172 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
