Description
These slow-cooked pinto beans are a delicious and hearty addition to any meal. Perfectly seasoned and cooked to perfection.
Ingredients
Scale
- 1 pound dried pinto beans, rinsed
- ½ medium yellow onion, finely diced (about ½ cup)
- 2 teaspoons garlic, minced
- 2 bay leaves
- ⅓ cup extra-virgin olive oil
- 1 tablespoon kosher salt
Instructions
- Place the pinto beans in a large bowl and cover with 2 to 3 inches of cold water. Soak on the counter for 8 to 24 hours (overnight).
- Drain and rinse the soaked beans, then transfer them to a medium Dutch oven. Add 4 cups of cold water.
- Stir in the onion, garlic, bay leaves, and olive oil.
- Bring the mixture to a boil over medium-high heat, skimming off any foam that forms on the surface.
- Reduce heat to medium-low and simmer gently, uncovered, for 1 ½ to 2 hours, stirring occasionally. Add more water as needed to keep beans covered.
- In the last 10 minutes of cooking, stir in the salt.
- When beans are tender but still holding their shape, remove from heat and discard the bay leaves. Taste and adjust salt if needed.
- Serve warm or at room temperature.
Notes
- Soaking helps the beans cook evenly and reduces cooking time.
- This recipe can be adjusted for different seasonings or ingredients as preferred.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 1g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg