How to Cook Pinto Beans Recipe
These pinto beans are no sidekick — they’re the main event! Simmered slow and steady, they’re rich, smoky, and totally hold their own. Loaded with flavor from spices and rich aromatics, they’re delicious in tortillas or eaten straight from the spoon.
Let’s cut to the chase — these pinto beans mean business. They’re bold, savory, and are delicious enough to kick just about any craving on Mexican night.
If you’re wondering how to cook pinto beans, it’s all about using a low-and-slow cooking method with garlic, onion, and just the right mix of spices. Chili powder brings the heat, and I find that cumin adds a deep, earthy punch that I can’t get enough of. A few avocado or bay leaves round it out with a subtle and woodsy kick that’s oh-so-authentic.
My pinto beans recipe is simple to make and, honestly, pretty difficult to get wrong. So it’s perfect for jazzing up everything from homemade tortillas to carne asada or spare ribs at a backyard BBQ.
Top your beans with crumbled queso fresco or eat them straight up! This is real-deal comfort food you won’t want to miss. Fiesta, anyone?
To Soak or Not to Soak Your Beans
Don’t have time to soak? You can make this recipe without soaking the beans, but you’ll need to increase the cooking time. Simmer the beans for 1 hour and 30 minutes, then uncover and cook for an additional 45 minutes to 1 hour until tender.
Avocado Leaves
Avocado leaves add a really unique flavor to beans — it’s kind of a mix of anise (licorice-like), herbal, and slightly nutty or earthy tones. Some people even describe it as having a subtle tarragon or fennel vibe, especially if you’re using the Mexican variety of avocado leaves (from Persea americana, particularly the Mexicana variety).
When simmered in beans, the leaves give them a more complex, aromatic profile — they deepen the flavor without overpowering it. It’s super common in Oaxacan and other southern Mexican cuisines, where they often use dried avocado leaves in black bean recipes.
Benefits of Using Avocado Leaves in Beans:
- Traditional Use – In Mexican cuisine, avocado leaves are commonly used when cooking black or pinto beans to deepen the flavor.
- Flavor Enhancement – The leaves add a subtle herbal and slightly licorice-like taste, making the beans more aromatic.
- Digestive Aid – They can help reduce gas and bloating that beans often cause.
Ingredient Notes and Substitutions
(Be sure to check the recipe card for a full list of ingredients and quantities)
- Pinto Beans – The heart of the dish! They turn creamy and rich when simmered low and slow.
- Water – Essential for both soaking and cooking in this dried bean recipe. It keeps the beans tender and the broth flavorful. Chicken broth can bring extra depth if you’d rather use it.
- White Onion – Adds mellow sweetness. Use a fine chop so it melts into the broth. Shallots work in a pinch!
- Garlic – Four cloves bring savory richness and a great fragrance to the mix. Add more if you just love garlic!
- Chili Powder – For a gentle heat and a smokiness. Smoked paprika works to dial the heat down!
- Ground Cumin – Adds nutty depth and that cozy, “homey” flavor.
- Dried Mexican Oregano – Bolder and more citrusy than regular oregano. A must for authentic Mexican dishes.
- Ground Black Pepper – Just enough for a mild, balanced spice.
- Avocado Leaves or Bay Leaves – Give the dish a soft, anise-like flavor that’s irresistible.
- Kosher Salt – Enhances everything without toughening the beans.
- Queso Fresco or Shredded Oaxacan – Crumbly, salty, creamy goodness for serving!
- Warm Tortillas – I like using soft flour or corn tortillas here. They’re awesome for scooping or wrapping your beans.
How to Make Pinto Beans
- Soak the Beans. Rinse and pick through the beans to remove any debris or dirt. Transfer them to a large bowl and cover with about three inches of water. Let them soak overnight, then drain and rinse again.
- Combine with Seasonings. Add your rinsed beans to a large pot with six cups of water. Toss in the onion, garlic, chili powder, cumin, oregano, black pepper, and avocado or bay leaves.
- Simmer Until Tender. Bring everything to a boil, then cover and simmer everything for around an hour. Uncover and stir, then cook for another 30 minutes or so. The beans should become creamy and soft when they’re done.
- Finish & Serve. Remove the leaves, stir in the kosher salt, and taste. Adjust the seasoning as you see fit. Serve warm with queso fresco and tortillas!
- Large Soup Pot or Dutch Oven – A heavy-bottomed pot is great for this pinto beans recipe, providing an even cook and giving you a deep flavor with no sticking.
- Fine-Mesh Sieve or Colander – For rinsing and draining the beans.
Storing and Reheating
Pinto beans will stay fresh in the fridge for up to a week. For longer storage, freeze your beans in Ziploc baggies or freezer-safe containers for up to 3 months. I recommend dating the bags to avoid losing track of when you stored them.
When you’re ready to eat, thaw the beans overnight in the fridge. You can then heat them up over low heat on the stove. A quick simmer will bring their rich and creamy texture back to life better than the microwave!
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Frequently Asked Questions
In short, yes. Soaking dried beans reduces the overall cooking time and makes them easier on the stomach.
Overnight soaking is my preferred method, but quick-soaking works if you’re short on time. To do this, bring the beans and water to a boil, then remove them from the heat. Let them sit covered for an hour before draining and continuing with the recipe.
We want creamy beans here, so you’ll want to continue simmering until the broth is fully reduced.
If you’re still struggling, mash some beans against the side of the pot to thicken things up.
Low and slow is the key to this dried bean recipe, along with soaking the beans first. Simmer on low in a heavy-bottomed pan to ensure even cooking and better heat distribution for the most tender results.
Spice Blends for Sale
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Pick through beans and remove any debris. Rinse, drain and transfer to a large container and cover with water by 3-inches. Cover and let soak overnight (See Note 1).
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Drain the beans and rinse once again.
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In a large soup pot or Dutch oven add the rinsed pinto beans, 6 cups of water, onion, garlic, chili powder, cumin, Mexican oregano, black pepper and the avocado leaves (or bay leaves). Turn heat to high and bring to a boil. Cover and reduce heat to simmer, cooking for 1 hour. Uncover, stir and cook for an additional 30 minutes.
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Remove the avocado/bay leaves, stir through the salt, and taste. Add more if needed.
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Serve immediately with queso fresco (or cheese of choice), warm flour/corn tortillas or as your favorite side.
- Don’t have time to soak? You can make this recipe without soaking the beans, but you’ll need to increase the cooking time. Simmer the beans for 1 hour and 30 minutes, then uncover and cook for an additional 45 minutes – 1 hour until tender.
- OPTIONAL: If you want a smoky flavor with a slight kick of heat, add a chopped chipotle pepper with some adobo sauce when you add the other spices. I have a fantastic recipe How to Make Chipotle Peppers as well as How to Make Adobo Sauce or you can purchase store bought.
- SLOW COOKER / CROCKPOT: Cook on High until beans are very tender, 5 to 6 hours.
Calories: 138kcal | Carbohydrates: 25g | Protein: 8g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 208mg | Potassium: 552mg | Fiber: 6g | Sugar: 1g | Vitamin A: 54IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 2mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
