How to Cook Pinto Beans From Scratch
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.
Servings: 6
Calories: 314kcal
Equipment
- pressure cooker (optional)
- slow cooker (optional)
Ingredients
- 1 pound dried pinto beans , about 2 cups (soak overnight, see note)
- 1 cup chopped red onion
- 1 cup chopped red pepper
- 3 garlic cloves , finely chopped
- Drizzle of oil or broth to sauté
- 4-5 cups broth (see note)
- ½ cup white wine , sub more broth if you don’t have or want
- ¼ teaspoon liquid smoke
- 2 teaspoons dried oregano
- 2 teaspoons cumin
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- chopped cilantro , to top (optional)
For cooking in the Instant Pot:
For cooking in the crock pot:
Instructions
- Sauté onion, pepper and garlic with drizzle of oil or broth until softened.
- Add the rest of the ingredients and bring to a rapid boil. About 10 minutes.
- Cover, reduce to a simmer and cook for about an hour. Check for desired done texture preference along the way.
- Serve however you want! These thicken as they sit, and get thicker in the fridge. They are even more flavorful the next day!
To cook in the Instant Pot:
- Use the sauté setting to sauté the onions, peppers and garlic, or sauté on the stove.
- Add the rest of the ingredients and cook on manual with the valve on the seal setting for 30 minutes.
- Allow pressure to naturally release for 15-20 minutes.
- Turn the valve to vent to finish releasing pressure.
To cook in the crock pot:
- Sauté the onions, peppers and garlic on the stove.
- Add them to the crock pot along with the rest of the ingredients.
- Cook on high for 3-4 hours or on low for 6-8. Check at 3 or 6 hours for doneness and add more broth if needed. You want the liquid to cover the beans so they don’t burn.
Notes
- My #1 Secret Tip for making my pinto beans is to soak them overnight if you can. I know it’s one extra step, but it really helps them cook faster and more evenly. When I forget to soak them, I just give them extra time on the stove or in the Instant Pot and they still turn out great.
- Use broth if possible: I like using broth because it adds so much more flavor. You can use water if that’s all you have, but the beans will taste a bit more plain.
- Quick soak option: If I forget to soak the beans overnight, I do a quick soak. I boil them in water, turn off the heat, cover the pot, and let them sit for an hour.
- Swap for white wine: If I’m out of white wine or just don’t want to use it, I use extra broth instead. It still gives the beans a great flavor.
- Check for doneness: I always check the beans near the end of cooking. If they cook too long, they’ll start to split and turn mushy, so I keep an eye on them.
Nutrition
Calories: 314kcal | Carbohydrates: 54g | Protein: 17g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 454mg | Potassium: 1187mg | Fiber: 13g | Sugar: 5g | Vitamin A: 799IU | Vitamin C: 39mg | Calcium: 115mg | Iron: 5mg