Stovetop Pinto Beans: Soaking Options and Texture Cues

• 1 pound dried pinto beans, sorted and rinsed
• 1 tablespoon olive oil or neutral cooking oil
• 1 small yellow onion, diced
• 1 jalapeño, seeded and minced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 bay leaf
• 6 cups water or low-sodium vegetable or chicken broth, plus more as needed
• 1 ½ teaspoons kosher salt, plus more to taste
• ½ teaspoon black pepper
• 1 tablespoon fresh lime juice, plus more to taste
• ¼ cup chopped fresh cilantro, for serving
• Optional toppings: diced onion, sliced jalapeño, avocado, cotija cheese, hot sauce, or lime wedges

Instructions

1. 1Sort through the dried pinto beans and discard any stones, debris, or shriveled beans. Rinse well under cool running water until the water runs mostly clear.
2. 2For an overnight soak, place the beans in a large bowl and cover with several inches of water. Soak 8 to 12 hours, then drain and rinse before cooking.
3. 3For a quick soak, place rinsed beans in a large pot, cover with water, and boil for 2 minutes. Turn off the heat, cover, let stand for 1 hour, then drain and rinse.
4. 4Heat the oil in a large Dutch oven or heavy pot over medium heat. Add the onion and jalapeño and cook for 4 to 5 minutes, stirring occasionally, until softened.
5. 5Add the garlic, cumin, and chili powder. Cook for 30 to 60 seconds, stirring constantly, until the garlic is fragrant and the spices smell warm.
6. 6Add the soaked and drained beans, bay leaf, and 6 cups water or broth. Bring to a boil, then reduce the heat to low so the liquid maintains a gentle simmer.
7. 7Partially cover the pot and simmer, stirring occasionally, until the beans are tender. Soaked beans usually take 1 1/2 to 2 hours; no-soak beans may take 2 1/2 to 3 hours.
8. 8Check the liquid level during cooking and add hot water or broth as needed to keep the beans just submerged. Avoid a hard boil, which can split the beans and reduce the broth too quickly.
9. 9When the beans are starting to soften, stir in the kosher salt and black pepper. Continue simmering until the beans are creamy all the way through with no chalky center.
10. 10For a creamier broth, mash about 1/2 cup of the cooked beans against the side of the pot or in a small bowl. Stir the mashed beans back into the pot and simmer uncovered for 5 to 10 minutes.
11. 11Remove and discard the bay leaf. Stir in the lime juice, taste, and adjust with more salt, pepper, or lime juice as needed.
12. 12Serve warm with cilantro and your favorite toppings. Keep some of the cooking broth with the beans so they stay creamy and flavorful.