Pinto Beans From Scratch

Watch how to make it here

Humble dried pinto beans become a rich and delightfully flavorful meatless dish with sautéed aromatics and warm spices.

Ingredients

  • pinto beans: the star of the show
  • yellow onion & bay leaf: for aroma
  • cumin seeds: to deepen the natural earthiness of beans
  • paprika: for smokiness
  • cinnamon: for warmth
  • black pepper: for heat
  • extra virgin olive oil: for richness and fat

Step-by-Step

  • Soak pinto beans overnight

  • Prepare the spices

  • Toast spices and aromatics

  • Add beans and vegetable bouillon to the pot

  • Enjoy after 1.5 to 2 hours of cooking

 

FAQs

  1. What is the biggest difference between dried and canned beans? Dried beans require much more time to cook, but are much tastier and affordable than canned beans.
  2. Do I have to use pinto beans for this recipe? You may also use the following beans instead: kidney beans, red beans, or Anasazi beans.
  3. Why do I have to add salt when soaking the beans? Salt helps break down the skins and soften the beans as they soak, making them more tender during cooking.
  4. Why are there so many spices for the beans? It helps elevate and round out the flavor of beans.
  5. Store leftovers in the fridge for up to 5 days.

Prep Time

8 hours

cooking time

2 hours

Servings

2

total time

10 hours

Difficulty

Medium

Ingredients

1
*For the beans*
2
200g dried pinto beans
3
0.5 tbsp salt
4
*For the aromatics and spices*
5
1/4 yellow onion
6
1 bay leaf
7
1 tsp cumin seeds
8
1 tsp salt
9
0.5 tsp paprika
10
0.5 tsp cinnamon
11
0.5 tsp black pepper
12
2 tbsp extra virgin olive oil
13
1 vegetable bouillon cube
14
2.5 cups water

Cooking Instructions

1
1
Soak dried pinto beans with 0.5 tbsp salt in water in the fridge overnight or up to 12 hours. Drain and rinse before using.
2
2
Heat olive oil in a 2 quart pot. Toast bay leaf, cumin, salt, paprika, cinnamon, and black pepper for 15-30 seconds. Add the onion, beans, bouillon cube, and water.
3
3
Bring to a boil and reduce to a simmer. Cook for 1.5 to 2 hours. Monitor the beans at the 1 hour mark. The beans are ready to enjoy once it is easy to mash.
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ABOUT AUTHOR
Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

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