Learn how to cook pinto beans on the stovetop, in an Instant Pot, or in a slow cooker with this guide! We’ll walk you through everything you need to know about pinto beans, from selection and preparation to storing them once they’re cooked.
Pinto beans 101
Pinto beans are a staple in many cuisines, especially Mexican and Southwestern American cooking. They’re well-known for their creamy texture and earthy flavor, making them perfect for vegan refried beans, vegetarian chili, and hearty Mexican soups like pozole verde.
They get their name from the Spanish word for “painted,” which refers to their speckled appearance before cooking. Pinto beans are highly nutritious and packed with protein, fiber, and essential vitamins and minerals.
For more information, take a peek at our black beans vs. pinto beans post. And with that, let’s learn how to transform dried pinto beans into creamy, buttery masterpieces!
Dried to cooked measurements
If you want to know how to cook pinto beans from scratch, it’s helpful to have a handy conversion guide in your back pocket. Here are a few of the main ones you’ll want to keep in mind:
- 1 cup of dried beans = about 3 cups of cooked beans
- ⅓ cup of dried beans = about 1 cup of cooked beans
- 1 pound of dried beans = about 2 cups dried
- 1 pound of dried beans = about 6 cups of cooked beans
How to cook pinto beans (3 ways)
Once you have an idea of how many pinto beans you need, it’s time to choose your cooking technique. Find Instant Pot, stovetop, and slow cooker methods below.
Prep
Start by sorting through the beans to remove any small rocks or debris. Rinse them in a colander under cold water, then let them drain.
You can soak your pinto beans, but I never find it necessary. Plus, it’s hard to remember sometimes! That’s why the below ratios and cooking times are for unsoaked pinto beans.
Instant Pot
Combine the rinsed beans, water at a 3:1 ratio, and any desired seasonings in a 6 or 8-quart Instant Pot (you want them to be covered by about 2 inches of water).
Set the mode to high pressure, make sure the release valve is closed, and pressure cook them for 30-40 minutes (depending on how soft you want them), then allow them to release naturally.
Stovetop
Place the rinsed beans in a large pot and cover them with water by about 2 inches. Add a generous pinch of salt and any other seasonings you’d like. Bring everything to a boil, then reduce the heat and simmer for 1 ½ – 2 ½ hours until tender but still firm.
Slow cooker
Add the rinsed beans to a 6 or 8-quart Crockpot or other slow cooker and cover them with water by about 1 – 1 ½ inches (2:1 ratio). The water level doesn’t reduce as much in the slow cooker, so you don’t need to add as much as with the Instant Pot or stovetop methods. Set the slow cooker to high, and cook the pinto beans for 3-4 hours until they reach your desired tenderness.
Tips
- Rinse and sort: Always sort and rinse your beans to get rid of rocks and other debris.
- No soak needed: You can skip soaking the beans, especially if you’re using a pressure cooker.
- Season well: Don’t forget to season your beans generously with salt and other seasonings for more flavor.
- Cooking times: Cooking times can vary based on the age of the beans, so it’s best to start checking for doneness as you’re nearing the end of cooking.
- Save the liquid: Don’t throw the cooking water out! This flavor-packed liquid can be used in soups and stews. It’s also best to store the beans in their liquid to keep them moist and flavorful.
Flavor variations
You can change up the flavor of your pinto beans by adding herbs, spices, or vegetables. Here’s a quick guide to infusing flavors:
- Herbs: Try adding bay leaves, thyme, rosemary, or oregano to the cooking liquid. Since these are delicate herbs, it’s best to keep them in a mesh bag or cheesecloth.
- Chilis: If you’re a spice lover, try adding ancho, chipotle, or pasilla chiles during the cooking process to infuse the pinto beans with spicy, aromatic notes.
- Vegetables: For savory, umami flavors, you can add garlic, onion, celery, or carrots to the pot. I recommend sautéeing them first to help bring out their flavors.
Storing & reheating
There are so many recipes you can make with cooked pinto beans, so I suggest keeping some on hand at all times! Here’s how to store them:
- Fridge: Keep the pinto beans in their cooking liquid to maintain their moisture and flavor. You can store them in an airtight container for up to 4-5 days in the fridge.
- Freezer: Once cooled completely, transfer the pinto beans to a freezer-safe bag or container and store them for up to 5-6 months. Again, keep them in their liquid for the best results. Let them thaw in the fridge overnight when you’re ready to use them again.
- Reheating: Reheat pinto beans on the stovetop over medium-low, stirring occasionally until they are warm.
How to use pinto beans
Pinto beans are such a versatile legume and can be used in a ton of different recipes! Here are just a few of my favorites:
FAQs
They should be tender and creamy without being mushy. Taste test a few beans to ensure they’re cooked to your liking.
Yes, overcooking can make your pinto beans too soft and mushy. Keep an eye on them, especially toward the end of cooking time.
A general rule is about 3 cups of water for every 1 cup of dried beans on the stovetop and in the Instant Pot. For the slow cooker, use a 2:1 ratio.
Ingredients
- 2 cups dried pinto beans
- 6 cups filtered water
- ½ tablespoon salt
Instructions
Prep
- Start by sorting through the beans to remove any small rocks or debris. Rinse them in a colander under cold water, then let them drain.
Instant Pot
- Combine the rinsed beans, water at a 3:1 ratio, and any desired seasonings in a 6 or 8-quart Instant Pot (you want them to be covered by about 2 inches of water).
- Set the mode to high pressure, make sure the release valve is closed, and pressure cook them for 30-40 minutes (depending on how soft you want them), then allow them to release naturally.
Stovetop
- Place the rinsed beans in a large pot and cover them with water by about 2 inches. Add a generous pinch of salt and any other seasonings you’d like. Bring everything to a boil, then reduce the heat and simmer for 1 ½ – 2 ½ hours until tender but still firm.
Slow cooker
- Add the rinsed beans to a 6 or 8-quart Crockpot or other slow cooker and cover them with water by about 1 – 1 ½ inches (2:1 ratio).
- Set the slow cooker to high, and cook the pinto beans for 3-4 hours until they reach your desired tenderness.
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