• About
  • Recipe Index
  • FAQs
  • Contact

The Forked Spoon

Family-Friendly Recipes by Chef Jessica Randhawa

  • Recipe Index
  • Breakfast
  • Salad
  • Soups
  • Sides
  • Dinners
  • Dessert
  • Diets

Home ยป Recipe Index ยป Bean and Lentil Recipes

Easy Pinto Beans

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight Jessica Randhawa
September 24, 2021
4.84 from 109 votes


Last Updated September 24, 2021 | 8 Comments

This post may contain affiliate links. Read my disclosure policy.

Jump to Recipe
pinto beans recipe pinterest pin image
pinto beans recipe pinterest pin image

These pinto beans are cooked from scratch with tender, flavorful onions, fresh garlic and herbs, and smokey bacon. Easy to make and so much tastier than canned pinto beans, serve this hearty side dish with all of your favorite Tex-Mex and BBQ dinners.

Image of cooked pinto beans with onions and bacon in a light broth.

I was always so intimidated by dry beans. Like tiny little rocks, I never really understood why I shouldn’t just buy them precooked and in a can. And then, one day, I actually made beans from scratch. Suddenly, I understood. Of course, canned beans come in handy when we’re in a hurry, but truthfully, they taste better when made from scratch.

Pinto beans are one of my favorite types of beans.

Practically raised on Mexican food, refried pinto beans were my gateway into the delicious world of beans. But I wanted more. So, after learning how to cook plain pinto beans, I knew I needed to create an equally simple and equally easy pinto bean recipe – but one with more flavor.

Because plain beans are boring.

So, today I have a very non-boring pinto bean recipe for you guys that I think you’re really going to love. It has onion, garlic, bacon, a little Worcestershire sauce, and some fresh herbs. Serve it with tri-tip, ribs, pulled pork, chicken, creamy coleslaw, and definitely, cornbread.

Image of dry pinto beans in a small white ramekin.

Pinto Beans are one of the most commonly grown and used bean varieties throughout the Americas and Mexico. A variety of common bean, it goes by many names including “speckled bean” and “strawberry bean” and is frequently used in Mexican cuisine.

Pinto beans contain the most fiber of any bean and are packed with vitamins and minerals – most notably thiamine, iron, magnesium, potassium, and phosphorus.

How Long to Soak Pinto Beans?

The ideal soaking time for pinto beans is between 8-10 hours. Soaking for longer will continue to soften them, making them more likely to slit or crack during cooking.

Large pot filled with dry pinto beans and bacon.

How to Cook Pinto Beans

Cooking pinto beans from scratch on the stovetop may seem like a lengthy, grueling process, but it’s so easy with very little hands-on time. Check out how it’s done:

  1. Rinse, sort, and soak the beans: The day or night before cooking, plan to rinse the beans in a large colander and pick them, looking for any small pebbles or debris that should be discarded. Transfer the beans to a large pot and cover with cold water. Soak for at least 6-8 hours.
  2. The next day, cook the bacon and aromatics: In this recipe, we’ve added bacon, onion, garlic, and a couple of fresh herbs. I like to cook the bacon first, then soften the onion in the bacon grease before adding the beans.
  3. Cook the beans: The total cooking time depends on how long your pinto beans were soaked, how fresh they were to begin with, and how soft you’d like them to be. Typically, they will need about an hour. Be sure to cook them at a low, gentle simmer.
  4. Season to taste: Give your beans a try and season with additional salt or black pepper, as needed.
Large pot filled with simmering pinto beans.

How to Quick-Soak Dried Beans

Forgot to soak your beans overnight? The quick-soak method is here to save the day and it takes just one hour.

  1. Rinse your beans in cold water and sort through them discarding any debris or small stones.
  2. Transfer the beans to a large pot and cover with cold water. Bring to a boil over high heat. Cook for 5 minutes then remove from heat and cover with a tight-fitting lid.
  3. Allow the beans to soak for 1 hour. Then drain, rinse, and cook accordingly.

How to Store Leftovers

Hang on to your leftovers because these pinto beans will last for up to 4 days when stored in an air-tight container in the refrigerator. You may also freeze them for up to 4 months.

Image of cooked pinto beans with onions and bacon in a light broth.

For More Delicious Bean Recipes Check Out,

  • Cannellini Beans Recipe
  • Mexican Black Beans Recipe (Frijoles Negros)
  • Perfect Instant Pot Black Beans – No Soaking Required
  • Refried Beans (How to Make Refried Black Beans)
  • 15 Types of Beans – And How to Use Them
  • Easy Red Beans and Rice Recipe
Wide and shallow soup bowl filled with pinto beans simmered with onions, bacon, and herbs.

Have you tried cooking this pinto beans recipe?

Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.

RECIPE CARD

Image of cooked pinto beans with onions and bacon in a light broth.

Pinto Beans Recipe

4.84 from 109 votes
AuthorAuthor: Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa
These pinto beans are cooked from scratch with tender, flavorful onions, fresh garlic and herbs, and smokey bacon. Easy to make and so much tastier than canned pinto beans, serve this hearty side dish with all of your favorite Tex-Mex and BBQ dinners. 
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 15 minutes mins
Cook Time 2 hours hrs
Soaking Time 8 hours hrs
Total Time 10 hours hrs 15 minutes mins
Course Pork, Side Dish
Cuisine American
Servings 6 servings
Calories 286 kcal

Ingredients
 
 

  • 1 pound dried pinto beans
  • ½ pound thick-cut bacon
  • 1 large yellow onion - diced
  • 5 cloves garlic - minced
  • 1 teaspoon fresh thyme - minced
  • ½ teaspoon fresh rosemary - minced
  • 1 teaspoon salt - plus more to taste
  • 1 teaspoon black pepper - plus more to taste
  • 1 teaspoon Worcestershire sauce
  • 2 cups chicken broth - low-sodium
  • 1 bay leaf
  • water - as needed
Prevent your screen from going dark

Instructions
 

  • Sort through the beans and discard any small rocks or debris. Transfer to a large bowl and fill with water. Soak the beans for at least 8 hours or overnight.
  • When ready to cook the beans, drain and rinse the beans in a large colander. Meanwhile, heat a large pot or Dutch oven over medium-high heat. Add the slices of thick-cut bacon to the pot. Reduce heat to medium. Cook the bacon until all fat is rendered. Carefully remove the bacon to a clean plate and set it aside.
  • In the same pot over medium heat, add the diced onion. Cook the onion, stirring occasionally, for about 10 minutes (or until the onion is softened). Stir in the minced garlic, fresh thyme, rosemary, salt, and black pepper. Cook for an additional 1-2 minutes, stirring continuously.
  • Add the soaked beans to the pot with the Worcestershire sauce, chicken broth, bay leaf, and cooked bacon. Mix well to combine. Add water until it reaches approximately 1-inch above the beans. Bring to a low boil, cover partially with a lid, and reduce the heat to maintain a gentle simmer.
  • Simmer gently for about 1-2 hours, or until the beans are tender and the sauce has thickened slightly.
  • Remove from heat and season with additional salt and pepper, to taste.

Jessica’s Notes

  • The bacon is optional, or, you may swap it out for a ham hock if preferred.
  • As the beans simmer, you may need to add additional water to keep the water level at about 1-inch above the beans.
  • For a little heat, add a pinch of cayenne pepper towards the end of cooking.
  • For a more Tex-Mex style pinto beans recipe, try adding a little ground cumin (1-2 teaspoons), chili powder (1 teaspoon), and swap the thyme and rosemary for cilantro and/or oregano. Serve in burritos or with warm flour tortillas.

Nutritional Information

Calories: 286kcal | Carbohydrates: 25g | Protein: 12g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 946mg | Potassium: 536mg | Fiber: 7g | Sugar: 2g | Vitamin A: 38IU | Vitamin C: 10mg | Calcium: 57mg | Iron: 2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

253 shares
Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

Comments

  1. Luke from So cal says

    July 29, 2024 at 6:43 pm

    4 stars
    Made this recipe, I really liked it, had to substitute dry herbs for fresh , and used prepared minced garlic instead of cloves. Also used the bacon drippings which I know isn’t super healthy but gave it a good consistency and huge flavor. Also for those that have a ninja foodi or a insta pot, just put your pinto in, 2 cups beans, 4 cups water , pressure cook on high beans are done in one hour, drain , rinse put back in pot, add all said ingredients (besides cooking the bacon and onion) pressure cook on high for an additional 45 minutes, if its to soupy for you go to saute mode on low and give it however long to get to your liked consistency. Recipe goes way down to 3 hrs or less, hope this helps some of you especially if you want to do this right now, not wait over night or quick soak and cook for 5 hours. It’s good served on toast even. Give it a try!!

    Reply
  2. Angel says

    April 16, 2024 at 10:12 am

    5 stars
    These beans were so delicious! I added some diced jalepeno and green bell pepper.

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      April 17, 2024 at 7:08 am

      I appreciate the feedback and rating, Angel ๐Ÿ™‚

      Reply
  3. FoodLover says

    October 2, 2023 at 6:28 am

    5 stars
    Absolutely delicious!! My husband commented that he could eat it 365 days a year! LOL

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      October 2, 2023 at 8:45 am

      lol, I am happy to hear that you and your husband enjoyed this recipe ๐Ÿ˜€

      Reply
  4. Laura Poulter says

    September 18, 2022 at 10:35 am

    5 stars
    Made Today! Would have preferred to try ham hocks…. yikes $9.45 for 2 jocks???? Used the bacon and simply Delicious!!!

    Reply
  5. Rebecca says

    July 3, 2022 at 11:46 am

    5 stars
    I love this recipe. Made it yesterday. It is so good!

    Reply
  6. Stephanie says

    May 31, 2022 at 10:16 am

    5 stars
    Try adding a little cooking oil to your water next time. It will thicken up the juice โ™ฅ๏ธ

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




4.84 from 109 votes (103 ratings without comment)

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Welcome to The Forked Spoon! I’m Chef Jessica Randhawa, and for over 14 years, I’ve been crafting and sharing more than 1200 recipes, blending delicious flavors with practical kitchen tips and expert culinary advice to elevate your everyday cooking. Learn more about meโ†’

Reader Favorites

  • Baked Buffalo Chicken Dip Cheese Pull with a tortilla chip. The Best Buffalo Chicken Dip Recipe (+ Video)

  • Perfect, clear, beef bone broth in a large stockpot. Bone Broth Recipe (How to Make Bone Broth)

  • Acai bowl topped with fresh fruit and granola. Acai Bowl Recipe โ€“ How to Make Your Own Acai Bowl

  • grilled veggie skewers up close Easy Grilled Veggie Skewers

  • Two beautifully seasoned bone-in pork chops tilted against a pile of mashed potatoes on a white serving plate garnished with chopped parsley. The Best Baked Pork Chops

  • Large salad bowl filled with a variety of different fresh fruit including blackberries, ,strawberries, grapes, pineapple, kiwi, and watermelon. Easy Fruit Salad Recipe

Spring Recipes

  • Grilled and sliced Greek marinated chicken breasts. The Best Greek Chicken Marinade

  • Skillet filled with fully cooked mahi mahi fillets cooked in a lemon butter sauce and garnished with fresh parsley. Easy Mahi Mahi Recipe with Lemon Garlic Sauce

  • grilled veggie skewers up close Easy Grilled Veggie Skewers

  • A close up of a bowl Chimichurri Chimichurri Recipe (How to Make Chimichurri Sauce)

  • Large salad bowl filled with a variety of different fresh fruit including blackberries, ,strawberries, grapes, pineapple, kiwi, and watermelon. Easy Fruit Salad Recipe

  • Three iced watermelon margaritas in rocks glasses garnished with fresh lime wheels and sliced watermelon. Watermelon Margarita Recipe (3-Ingredients)

Logo of The Forked Spoon by Jessica Randhawa
The Forked Spoon has been featured on Yahoo, CountryLiving, MSN, Cosmopolitan, USA Today, and Parade with logos shown of News Media Companies
  • About
  • Recipes
  • Contact
  • Disclosure & Policies
  • Accessibility Statement

ยฉ 2011 - 2025 The Forked Spoonยฎ LLC

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.