Classic Pinto Beans (Stovetop Style)
Ingredients
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1 lb dried pinto beans
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8–10 cups water
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1 small onion, chopped
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3–4 cloves garlic, minced
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1–2 tablespoons oil or lard (traditional and flavorful)
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1 teaspoon salt (add later, not at the beginning)
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1 teaspoon ground cumin (optional but delicious)
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½ teaspoon black pepper
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Optional add-ins:
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1 jalapeño or serrano (whole or chopped)
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1 bay leaf
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½ teaspoon Mexican oregano
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Small piece of bacon or ham hock for smoky flavor
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Instructions
1. Sort & soak (optional but recommended)
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Rinse beans and remove any debris.
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Soak overnight in plenty of water or use a quick soak:
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Boil beans 2 minutes, turn off heat, cover, and let sit 1 hour.
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2. Cook the beans
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Drain soaking water.
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Add beans to a large pot with fresh water (about 2 inches above beans).
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Bring to a boil, then reduce to a gentle simmer.
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Cook uncovered for 1½–2 hours, stirring occasionally, until tender.
3. Flavor base
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In a skillet, heat oil or lard.
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Sauté onion until soft, then add garlic and cook 30 seconds.
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Stir this mixture into the beans.
4. Season
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Add salt, cumin, pepper, and any optional ingredients.
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Simmer 15–30 more minutes so flavors blend.
How to Eat Them (Best Part!)
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Ladle into a bowl, mash slightly for creamy texture
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Serve with:
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Warm flour or corn tortillas
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A sprinkle of queso fresco
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Salsa or pico de gallo
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A drizzle of olive oil or spoon of bean broth
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Pro Tips (Grandma Style)
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Don’t add salt until beans are tender—keeps them from getting tough
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The broth (caldo) is gold—dip tortillas right in
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Beans taste even better the next day
Want Extra Creamy Refried-Style Beans?
Mash the beans, simmer uncovered until thick, and add a little fat (lard, butter, or oil). Perfect for tortillas 🌮
If you want, I can also give you a slow cooker version or a Mexican-style charro beans recipe with tomato, bacon, and spices.