If you’ve never made Pinto Beans from scratch, you’re in for a treat! Dry pinto beans simmer slowly in a smoky, flavorful broth until perfectly soft and creamy. Plus, the leftovers are even better the next day.
Ellen’s Notes
Made Texas style with crispy bacon, onion, jalapeños, and a few smoky spices, this is really the only pinto beans recipe you’ll ever need. It turns a simple bag of dry beans into a hearty, flavor-packed pot of goodness perfect for feeding a big family or a crowd.
This recipe makes a big batch and we enjoy the leftovers all week long. I’ll serve them with rice one night and mash them into tacos the next. While they do take a little time, the steps are incredibly simple and the results are worth every minute. Promise!
Key Ingredient Notes
Find the full printable recipe with specific measurements below.
- Pinto Beans: Fresher beans cook more evenly and get creamier. If your beans have been in the pantry for years, grab a new bag for best results.
- Bacon: I always cook a little more than what’s called for in the recipe so we can crumble some extra on top.
- Jalapeños: In my opinion, these add flavor without too much spice as long as you remove the seeds. If you’re sensitive to heat, swap them with a green bell pepper.
- Celery: Always give your celery a quick rinse with water before chopping. Include the celery leaves for even more flavor.
- Garlic: Add more or less as you see fit, I always recommend measuring garlic with your heart.
How To Cook Pinto Beans
Scroll down to the printable recipe card for full instructions.
Rinse, Sort, and Soak Pinto Beans
Rinse the dry pinto beans and sort through them to remove any cracked beans or debris. Soaking the beans overnight is always the best and easiest method, but if you forgot, you can do a quick soak. Be sure to always drain and rinse the beans before adding them to the pot.
- Overnight Soak: The night before, add the dried beans to a large bowl. Cover the beans with cold water and set in the fridge overnight.
- Quick Soak: Place the beans in a large pot with 10 cups of water, bring to a boil, and cook them for 2 minutes. Remove the pot from the heat, cover, and let the beans stand for at least one hour.
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Cook Bacon, Then Sauté Vegetables
That bacon grease is liquid gold for sautéing the vegetables. Keep about 3 tablespoons in the pot so the onions and jalapeños soak up all that flavor.
Simmer The Pinto Beans
Add the broth, seasonings, and soaked and drained beans to the pot. Cook the beans gently over a low simmer, not a rolling boil. Cooking them too aggressively can cause the skins to split. Using a heavy bottomed pot, like a dutch oven, distributes heat evenly and will prevent scorching on the bottom of the pot.
- Skim Foam if Needed. Sometimes beans release foam early in cooking. Skim it off with a spoon for a cleaner-tasting broth.
- Avoid Stirring Too Often. Stir occasionally, but not constantly. Too much stirring can break apart the beans and make them mushy.
- Let Them Rest Before Serving. Beans thicken slightly as they sit. Letting them rest for 10–15 minutes before serving improves texture.
Recipe Variations
- Make Them Creamier: Mash a cup of cooked beans and stir them back into the pot to thicken the broth.
- Add Tomatoes: Stir in a can of diced tomatoes or Rotel (canned tomatoes with green chiles) for a slightly tangy twist.
- Turn Into Refried Beans: Mash and fry the cooked beans in a skillet for homemade refried beans.
- Add Smoked Sausage or Ham Hock: Sauté sliced smoked sausage with the vegetables for an even heartier pot of pinto beans. Or add a ham hock to simmer with the beans for rich, smoky flavor.
Make Ahead, Storing, and Freezing Pinto Beans
The flavors deepen dramatically the next day, so I always like to cook pinto beans the day before! Plus they store and reheat beautifully, perfect for a party or meal prep.
- Fridge: Let the beans cool completely before transferring them to an airtight container. Store in the refrigerator for up to 4 to 5 days.
- Reheat: Warm beans on the stovetop over medium-low heat, adding a splash of water or broth if they’ve thickened too much. You can also reheat individual portions in the microwave, stirring halfway through for even heating.
- Freeze: Allow them to cool fully, then transfer to freezer-safe containers or zip-top bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating for best results.
Pinto Beans Recipe
Ingredients
- 1 (16 oz) bag dry pinto beans, rinsed, sorted, and soaked
- 4 slices bacon, optional, more for serving
- 1 large onion, diced
- 3 jalapeños, seeds removed, or 1 green bell pepper, seeded and diced
- 3 stalks celery, diced
- 1 tablespoon minced garlic
- 4 cups chicken broth
- 2 cups water
- 2 teaspoons smoked paprika
- 2 teaspoons cumin
- 2 teaspoons oregano
- salt and pepper, to taste
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Instructions
- Place the beans in a colander, rinse and sort removing any stones or dirt. Add the rinsed beans to a large container, cover beans with water, cover the container and let soak at least 8 hours or overnight. Discard the water, rinse the beans and set aside. *Check notes below for a quick soak method.*
- In a Dutch oven or large soup pot over medium-high heat, fry the bacon until crispy. Remove the bacon and set it aside for later use. If you fry extra bacon for topping, only leave 3 tablespoons total of bacon grease in the pot before proceeding!
- To the hot bacon grease, add the onion, jalapeno, and celery. Sauté for 3 minutes. Make sure and scrape the bottom of the pot to get all of the bits from the bacon. If needed, use a couple of tablespoons of broth to help deglaze the bottom of the pot. Stir in the garlic and sauté another 30 seconds.
- Add the beans, chicken broth, water, paprika, cumin and oregano and ½ of the crispy bacon (save a little bacon for serving). Bring to a soft boil for 2 minutes.
- Reduce to a simmer and cook over low-medium heat for 1 ½ hours, with the lid partially covering the pot. Stir occasionally and check to see if the beans are tender. If you run out of liquid before beans are done, add more as needed, always keeping the beans covered.
- Once beans are cooked to your liking, season with salt and pepper to taste. Serve warm topped with a little chopped bacon and green onions on top.
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Notes
Nutrition
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- White Bean Salad – If you love garlic and lemon, this is the perfect recipe for you.
- Crockpot 15 Bean Soup – One of my favorite set it and forget it recipes!
