To Die for Stove Top Beans
Transform a humble pantry staple into a flavor-packed masterpiece with this recipe for "To Die For Stove Top Beans." Made with tender, simmered pinto beans and a fragrant blend of smoked paprika, cumin, and oregano, these beans are cooked to perfection in a rich broth alongside sautéed onions, garlic, and a hint of heat from diced jalapeño. Perfectly seasoned and finished with a fresh pop of cilantro and a squeeze of lime, this one-pot wonder delivers robust, comforting flavors that are surprisingly simple to achieve. Whether served alongside cornbread, rice, or tortillas, these hearty beans are the ultimate crowd-pleaser for weeknight dinners or potluck gatherings. With just 15 minutes of prep and a simmering pot packed with vibrant, wholesome ingredients, this recipe is destined to become a go-to kitchen favorite.
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Recipe Information
Ingredients
- 2 cups dried pinto beans
- 8 cups water
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 medium jalapeño, seeded and diced
- 1 teaspoon smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 piece bay leaf
- 4 cups chicken or vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 1 medium lime, cut into wedges (for serving)
Instructions
Rinse the dried pinto beans in a colander under running water, picking out any debris or damaged beans.
Place the beans in a large bowl and cover with water. Soak them overnight or for at least 8 hours to soften.
Drain and rinse the soaked beans, then set them aside.
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
Stir in the minced garlic and diced jalapeño, cooking for an additional 1-2 minutes until fragrant.
Sprinkle in the smoked paprika, ground cumin, and dried oregano, stirring to coat the onions and garlic in the spices.
Add the soaked and drained beans to the pot, along with the bay leaf, chicken or vegetable broth, and 4 cups of water.
Stir everything together and bring the mixture to a boil over high heat.
Reduce the heat to low, cover the pot with the lid slightly ajar, and let the beans simmer for about 1.5 to 2 hours, stirring occasionally to prevent sticking.
Check the beans periodically for doneness. They should be tender but not mushy. Add additional water if needed to maintain the consistency of the dish.
Once the beans are fully cooked, season with salt and black pepper to taste. Stir well to combine.
Remove the bay leaf and discard it. Stir in the chopped cilantro just before serving.
Serve the beans hot in bowls with a wedge of lime on the side. Pair with cornbread, tortillas, or rice for a complete meal.
Nutrition Facts
Calories |
952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6724 mg | 292% | |
| Total Carbohydrate | 128.1 g | 47% | |
| Dietary Fiber | 40.4 g | 144% | |
| Total Sugars | 10.7 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 484 mg | 37% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2324 mg | 49% | |
*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.
