Tender Creamy Pinto Beans

# What You'll Need:

→ Beans

01 - 1 pound dried pinto beans, rinsed

→ Aromatics & Seasoning

02 - ½ medium yellow onion, finely diced (about ½ cup)

03 - 2 teaspoons garlic, minced (about 2 cloves)

04 - 2 bay leaves

→ Cooking Liquid & Fat

05 - ⅓ cup extra-virgin olive oil

06 - 4 cups cold water, plus more for soaking

→ Finishing

07 - 1 tablespoon kosher salt (add to taste in the last 10 minutes)

# How to Cook:

01 - Place the pinto beans in a large bowl and cover with 2–3 inches of cold water. Let soak at room temperature for 8–24 hours.

02 - Drain and rinse the soaked beans. Transfer to a medium Dutch oven or heavy-bottomed pot.

03 - Add 4 cups of cold water, diced onion, minced garlic, bay leaves, and olive oil to the pot.

04 - Bring to a boil over medium-high heat, skimming off any foam that forms on the surface.

05 - Reduce heat to medium-low. Simmer gently, uncovered, for 1½ to 2 hours, stirring occasionally. Add more water if needed to keep beans submerged.

06 - In the last 10 minutes of cooking, stir in the salt. Taste and adjust seasoning if needed. When beans are tender but still holding their shape, remove from heat and discard the bay leaves.

07 - Serve warm or at room temperature as a side dish, in tacos, or as a base for chili.

# Expert Advice:

01 -

The slow simmering process creates the most incredibly creamy texture while keeping each bean intact
These beans taste even better the next day, making them perfect for meal prep
The seasoning base is subtle enough to work in tacos, chili, or as a simple side

02 -

Adding salt too early can make the beans tough, so wait until the final 10 minutes
The beans are done when they're creamy inside but still hold their shape when you spoon one out
Keep an eye on the water level and add more as needed during the long simmer

03 -

Use a heavy pot like a Dutch oven for even heat distribution
Let the beans cool slightly in the cooking liquid for maximum creaminess