How to Cook Pinto Beans From Scratch

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Learn how to cook pinto beans from scratch in just over an hour with my easy-to-follow recipe! Whether using my stovetop, Instant Pot, or crockpot, my delicious pinto beans have tons of flavor from red peppers, onions, and aromatic spices, perfect for adding to wraps, salad bowls, and tacos.

Beans in our house are a common pantry ingredient. When cooked perfectly with flavor, they can transform any ordinary meal into something special, just like this instant pot vegetarian chili that I serve on busy weekdays.

My kids used to complain about beans being boring until I started making this pinto beans recipe. Now, I add them to nachos, make spiced Southwestern pinto bean burgers, and delicious bean soups with them. I love that they’re so versatile!

🥘 Ingredients

If you want beans that are packed with flavor and not just plain and boring, here’s what I grab every time:

Aromatics: I use red onion, red pepper, and garlic cloves to build a really flavorful base right from the start.

Beans: I use dried pinto beans because they’re hearty, affordable, and soak up all the good flavors while they cook.

Seasonings: I keep it simple with salt and pepper, oregano, cumin and then add a splash of liquid smoke to give the beans that slow-cooked, smoky taste without using meat.

Liquids: I use broth for richness and a bit of white wine to brighten everything up while it simmers.

🔪 How To Make

Today I’m making pinto beans on the stovetop, and it’s honestly so simple if you follow the steps below. I also included instructions in the recipe card for how to cook them in the Instant Pot or slow cooker if that’s what you prefer. Here’s what you’ll need to do:

Sauté the veggies: I add the chopped onion, red pepper, and garlic to a large pot with a little oil or broth. Then I cook them over medium heat until they’re soft and fragrant, about five minutes.

Add the rest: I pour in the rinsed beans, broth, white wine, liquid smoke, salt, and pepper. Then I give everything a good stir and bring it to a boil.

Simmer the beans: I lower the heat, cover the pot, and let the beans simmer gently until they’re tender. I check on them now and then, and they’re usually ready in about an hour.

Serve and enjoy: Once the beans are tender and full of flavor, I spoon them into bowls or add them to tacos, wraps, or rice bowls. They’re best warm and even better the next day!

📖 Variations

Here are four easy and tasty variations I like to make with my pinto beans, depending on what we’re in the mood for:

Smoky Chipotle: I add a tablespoon of canned chipotle peppers in adobo sauce for extra heat and smoky flavor. It’s perfect for taco night.

Coconut Lime: Sometimes I stir in a splash of coconut milk and a squeeze of lime juice at the end. It makes the beans creamy and a little tropical.

Southwest Style: I toss in corn, diced tomatoes, and a pinch of cumin. It turns the beans into a great side for burrito bowls or grilled veggies.

Green Chili: I add a can of chopped green chilies and a little extra garlic. It gives the beans a nice kick without being too spicy for the kids.

🍽 Serving Suggestions

These seasoned pinto beans work their way into so many of our Mexican meals throughout the week:

I pile them into tortillas topped with avocado and sour cream or stuff them into vegan black bean quesadillas for extra protein. When we have our weekly Mexican nights, I make this 7-layer healthy taco dip and swap out the refried beans. The texture of the toppings and the smokey flavor of pinto beans is such an amazing combo. 

My husband spoons them into his vegan taco bowl for a protein boost for his work-packed lunch. And when we have movie nights, I’ll spread them onto our favorite loaded veggie nachos, perfect for sharing in front of the TV.

🧊 Storage Directions

Refrigeration: I let the beans cool completely, then store them in an airtight container in the fridge. They stay fresh for up to five days.

Freezing: I freeze any leftovers in a freezer-safe container or bag. They hold up well for about two months, and I like to freeze them in portions to make reheating easier.

Reheating: I reheat them on the stove over low heat with a splash of broth or water to loosen them up. You can microwave them too, just stir halfway through so they heat evenly.

❓Recipe FAQs

📋 Recipe Card