How to Cook Pinto Beans

Learning how to cook pinto beans will save you money in the kitchen, and you are going to love the authentic, fresh flavor that only comes from homemade, slow cooked beans. While they make a little time, pinto beans require almost no effort. With this recipe you can serve your beans de la olla style (vegetarian bean soup) or as frijoles refritos (refried beans).

To get started you will need:

1. Large stock pot or Dutch oven
2. 1 pound dry pinto beans
3. Water for soaking and for simmering
4. 1 red onion, finely chopped
5. 1 clove fresh garlic, peeled
6. 2 carrots, peeled and diced
7. 2 celery stalks, chopped
8. Salt to taste

1. Begin by sorting through the dry pinto beans, removing any rocks or debris.

2. Put the pinto beans in a stock pot or Dutch oven and cover with two inches of hot water.

3. Cover the pan and bring the pinto beans to a boil over high heat. Boil for two minutes, then remove from heat.

4. Allow the beans to soak for two hours.

5. Remove the cover. Drain and rinse the beans with cold water.

6. Return the beans to the pot, cover with one inch of cold water.

7. Add the chopped onions, garlic, carrots, celery and about 1 teaspoon of salt to the stock pot.
Bring to a boil. Reduce the heat, cover and simmer for two hours, or until beans are tender.

8. Taste the beans and broth and re-season with salt to taste.

9. Serve hot.

10. To make frijoles refritos (refried beans), drain the beans, reserving the liquid. Using a potato masher or hand mixer, mash the beans adding liquid as necessary until the desired consistency is reached.

Once you have learned how to make pinto beans, you will find endless uses for them. Enjoy them as a heart warming soup on a cold day, in bean burritos or as a traditional refried bean side dish topped with melted cheese. You can even add them to your chili.