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If you'd love to be able to whip up refried beans or homemade chili at a moment's notice, learn how to quickly cook pinto beans. Decide if you'd like to simmer them on the stove top, bake them in the oven, or throw them in your pressure cooker. Any of these methods will give you perfectly tender pinto beans in a hurry.
Ingredients
- 1 pound (0.45 kg) of dry pinto beans, rinsed
- 1 1/2 teaspoons (9 g) of kosher salt
- Water as needed
Makes 6 to 8 cups (1 to 1.3 kg) of cooked pintos
- 1 pound (0.45 kg) of dry pinto beans, rinsed
- 1/2 teaspoon (3 g) of kosher salt
- Water as needed
Makes 6 to 8 cups (1 to 1.3 kg) of cooked pintos
- 1 cup (200 g) of dry pinto beans, rinsed
- 4 cups (0.95 l) of water
- 1 tablespoon (15 ml) of oil
Makes 2 cups (340 g) of cooked pintos
Steps
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Put the beans in a pot and pour in water to cover them by 2 in (5 cm). Place 1 pound (0.45 kg) of dry pinto beans into a large pot. Pick out and discard any beans that are broken. Then pour in enough water to cover the beans by 2 inches (5.1 cm). [1] X Research source
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Bring the covered pot of water to a boil. Put the lid on the pot and turn the burner to high. Heat the beans and water until steam starts to escape from under the lid. You don't need to stir the beans as the water comes to a boil. [2] X Research sourceAdvertisement -
Turn off the burner and let the beans rest for 1 hour. Leave the covered beans to soak in the hot water for 1 hour. They'll swell and soften a little as they quickly soak. [3] X Research source
- While you can soak the beans for longer, they only need a brief soaking period since you brought the water to a boil first.
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Stir in the salt and bring the beans to a boil. Add 1 1/2 teaspoons (9 g) of kosher salt to the beans and water. Stir until the salt is dissolved and then turn the burner to medium heat so the water comes to a gentle boil. [4] X Research source
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Simmer the uncovered beans for 1 to 1 1/2 hours. Keep the lid off of the pot as the water bubbles gently. Stir the beans occasionally as they cook and some of the water evaporates. The beans should be soft and tender once they've finished cooking. [5] X Research source
- If the water begins to boil, reduce the burner to medium-low.
- You may need to add more water if the water completely evaporates. The beans should always be submerged as they simmer.
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Add the pintos to your recipes or store them for later. Turn off the burner and scoop out the cooked beans to use in your recipes. If you prefer to use them later, refrigerate them in an airtight container for up to 3 to 5 days. [6] X Research source
- You can also freeze the beans for up to 6 months in an airtight container.
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Preheat the oven to 250 °F (121 °C) and put the beans and salt in a pot. Set a large pot on the stove and place 1 pound (0.45 kg) of dry pinto beans and 1/2 teaspoon (3 g) of kosher salt into it. [7] X Research source
- If you see any broken beans, discard them.
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Pour in enough water to cover the beans by 1 1 ⁄ 2 inches (3.8 cm). Since the size of your pot will determine how much water you need to add, pour in enough water so the beans are completely submerged. [8] X Research source
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Bring the beans to a boil before putting them in the oven. Turn the burner to high and heat the beans until the water begins to boil vigorously. Then turn off the burner and put the lid on the pot. Carefully transfer the hot pot to the preheated oven. [9] X Research source
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Bake the pinto beans for 75 minutes. Keep the pot covered so the water doesn't boil out as the beans bake. Check the beans after they've cooked for 45 minutes to ensure that there's still water covering the beans. Let them cook for another 30 minutes or until they're tender. [10] X Research source
- If the beans look dry at the halfway point, pour in boiling water.
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Use the pintos in a recipe or store them in the refrigerator. Remove the beans from the oven and eat them in your favorite recipe. If you want to use them later, refrigerate them in an airtight container for up to 3 to 5 days or freeze them for up to 6 months. [11] X Research source
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Put the dry beans, water, and oil into a pressure cooker. Add 1 cup (200 g) of dry pinto beans to a pressure cooker and pour in 4 cups (0.95 l) of water and 1 tablespoon (15 ml) of oil. [12] X Research source
- Use a neutral oil such as vegetable or canola oil.
- If you'd like to make more beans, add 3 cups (710 ml) of water and 1 tablespoon (15 ml) of oil for every extra cup (200 g) of dry pinto beans you put in the cooker.
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Close and pressure cook the beans for 22 to 25 minutes. Secure the lid of the pressure cooker in place and adjust the pressure to high. Pressure cook the beans for 22 to 25 minutes so they're cooked, but firm. [13] X Research source
- If you'd like softer beans, add 2 minutes to the pressure cooking time.
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Quick release the pressure in the cooker. Open the valve on your pressure cooker so the steam quickly escapes. You should see the float valve drop before the lid unlocks and then you can open it. Remember to point your hands and face away from the escaping steam to prevent getting burned. [14] X Research source
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Drain and use the pinto beans. Set a fine mesh strainer in the sink and pour the cooked beans into it so the water drains. Then you can use the beans in your favorite recipes or store them until needed. [15] X Research source
- To store the beans, put them in an airtight container and refrigerate them for up to 3 to 5 days. You can also freeze the beans for up to 6 months.
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Things You'll Need
Quick-Soaked Stove Top Beans
- Large pot with a lid
- Measuring spoon
- Spoon
Oven-Baked Pintos
- Large pot with a lid
- Measuring spoon
- Spoon
Pressure-Cooked Pintos
- Pressure-cooker
- Measuring cups and spoons
- Fine mesh strainer
References
- ↑ https://www.epicurious.com/expert-advice/soaking-salting-dried-bean-myths-article
- ↑ https://www.epicurious.com/expert-advice/soaking-salting-dried-bean-myths-article
- ↑ https://www.epicurious.com/expert-advice/soaking-salting-dried-bean-myths-article
- ↑ https://www.epicurious.com/expert-advice/soaking-salting-dried-bean-myths-article
- ↑ https://www.epicurious.com/expert-advice/soaking-salting-dried-bean-myths-article
- ↑ https://www.epicurious.com/expert-advice/soaking-salting-dried-bean-myths-article
- ↑ https://www.thepauperedchef.com/article/90-minute-no-soak-beans
- ↑ https://www.thepauperedchef.com/article/90-minute-no-soak-beans
- ↑ https://www.thepauperedchef.com/article/90-minute-no-soak-beans
- ↑ https://www.thepauperedchef.com/article/90-minute-no-soak-beans
- ↑ https://www.thepauperedchef.com/article/90-minute-no-soak-beans
- ↑ https://www.foodnetwork.com/recipes/pressure-cooked-pinto-beans-recipe-2014990
- ↑ https://www.foodnetwork.com/recipes/pressure-cooked-pinto-beans-recipe-2014990
- ↑ https://www.foodnetwork.com/recipes/pressure-cooked-pinto-beans-recipe-2014990
- ↑ https://www.foodnetwork.com/recipes/pressure-cooked-pinto-beans-recipe-2014990
About This Article
Article Summary
X
To make quick stove-top pinto beans, pour some dried pinto beans into a pot and cover them with about 2 inches of water. Cover the pot and bring the water to a boil over high heat. Once the water begins to boil and you notice steam escaping from under the lid, turn off the heat and let the beans rest for about 1 hour with the cover on. This will soften the beans. Next, stir in a little salt and bring the beans and water back to a gentle boil. Simmer the beans uncovered for 1 to 1 ½ hours or until they are tender. Once the beans are cooked, you can either incorporate them into your favorite recipe or store them for later. Keep the beans in an airtight container in the fridge for 3 to 5 days, or freeze them for up to 6 months. For more ideas, like how to quickly cook pinto beans in the oven, keep reading!
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Reader Success Stories
- "Perfect, thank you. I panicked when I found I had only one can and I did not want to go to the store, ugh. So, I looked up the quick cook method and it worked great." ..." more
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"Perfect, thank you. I panicked when I found I had only one can and I did not want to go to the store, ugh. So, I looked up the quick cook method and it worked great."
..."
more
"Quick, excellent way to cook pinto beans."
