• Skip to main content
  • Skip to primary sidebar
Veggies Don't Bite
menu icon
go to homepage
  • St. Patrick's
  • Recipes
  • Shop
  • Resources
  • Portfolio
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • St. Patrick's
    • Recipes
    • Shop
    • Resources
    • Portfolio
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
  • ×

    Home ▸ Vegan Sides

    How to Cook Pinto Beans From Scratch

    Last modified: June 2, 2021. Originally posted: April 1, 2021 By Sophia DeSantis

    As an Amazon Associate I earn from qualifying purchases.
    Jump to Recipe Print Recipe
    Overlat test on pinto beans with a photo of the beans on a grey plate
    A grey plate filled with half Mexican rice and half pinto beans
    Collage of ingredients and process to make pinto beans from scratch and overlay text

    Learn how to cook pinto beans at home easily! This recipe is so amazing you'll never buy them again. Stove top, Instant Pot or crockpot!

    Grey plate filled with pinto beans and a spring of cilantro next to cabbage and an avocado
    Click here to subscribe

    I could live on rice and beans! Okay, I may need some guac and salsa too...but the point is you can make SO many things with simple sides and this recipe will be on your regular rotation!

    Dried beans are super inexpensive and have a long shelf life, so they make a great pantry staple. Once you know how to cook pinto beans the possibilities for cheap and convenient meals are endless!

    Plus, when making your own you can control things like how much salt you add if you're watching your sodium intake (to learn more about how to figure out what is in those store bought beans check out this guide on reading food labels).

    Ingredients

    In order to get insanely flavorful beans, you'll need to gather the following ingredients:

    • Dried pinto beans
    • Red onion
    • Red pepper
    • Garlic cloves 
    • Broth 
    • White wine 
    • Liquid smoke
    • Seasonings
    Different colored bowls filled with ingredients to make homemade pinto beans

    How to Cook Pinto Beans

    Making pinto beans on the stovetop is so simple! Here's what you'll need to do:

    1. Sauté onion, pepper and garlic.Wooden spoon mixing chopped red pepper and onion in a pot
    2. Add remaining ingredients and bring to a boil.Wooden spoon mixing a pot with broth, dried pinto beans and red pepper pieces
    3. Simmer until done.Wooden spoon mixing a pot of liquidy pinto beans with chopped red pepper
    4. Enjoy!Fork getting a bite of pinto beans from a grey plate

    How to Cook Pinto Beans in an Instant Pot:

    If you want to speed things up a little, you can use your pressure cooker.

    1. Use the sauté setting to sauté the onions, peppers and garlic.
    2. Add the rest of the ingredients and cook on manual with the valve on the seal setting for 30 minutes.
    3. Allow pressure to naturally release for 15-20 minutes.
    4. Turn the valve to vent to finish releasing pressure.

    How to Cook Pinto Beans in the Crock Pot:

    If low and slow is more your style, try cooking them in your slow cooker.

    1. Sauté the onions, peppers and garlic on the stove.
    2. Add them to the crock pot along with the rest of the ingredients.
    3. Cook on high for 3-4 hours or on low for 6-8. Check at 3 or 6 hours for doneness and add more broth if needed. You want the liquid to cover the beans so they don’t burn.

    Serving suggestions

    Whether these pinto beans are a side or main dish, I love to top them with fresh cilantro, salsa, and even Vegan Sour Cream! Once they've been dressed up, serve alongside any of these tasty dishes:

    • Simple Mexican Rice
    • Vegan Jackfruit Tacos
    • Crispy Potato Tacos
    • Lentil Walnut Tacos
    • Baked Buffalo Cauliflower Tacos
    • Mexican Coleslaw with Cilantro Lime Dressing
    • The Ultimate Mexican Nacho Burger
    • Mexican Pasta Salad
    A grey plate filled with half Mexican rice and half pinto beans

    Tips and tricks

    For the best pinto beans, be sure to follow these helpful suggestions:

    • You can substitute the broth for water, but the flavor will be more bland.
    • If you don’t soak the beans, they will need to cook longer. 20-30 minutes more on the stove, about 5-10 in the Instant Pot and Crock Pot.
    • You can do a quick soak by adding the dried beans and twice the amount of water to a large pot. Bring to a boil then remove from heat, cover, and let soak for 1 hour.
    • Broth can be used instead of white wine if you don’t have any, or don't want to use it.
    • Make sure to check for doneness, you don't want to overcook the beans, they'll start to split and get too mushy.
    • Pinto beans can be stored in an airtight container in the refrigerator for up to five days.
    • Store cooked pinto beans even longer in the freezer, for up to 3 months.

    Common Questions

    How do you cook dried pinto beans?

    First, you should soak the beans for optimum results. Then, combine dried beans, liquid, and seasonings and simmer until done. You can also use your pressure cooker or slow cooker.

    Do pinto beans have to be soaked before cooking?

    It is highly recommended that dried beans are soaked before cooking, but it is not absolutely necessary. If they are not soaked, it will take a bit longer to cook.

    How long does it take to cook pinto beans?

    It takes jut over an hour to cook pinto beans on the stovetop if they have been soaked.

    How do I cook pinto beans fast?

    Make sure the pinto beans have been soaked, then use your Instant Pot to cook them quickly.

    How do you make canned pinto beans taste good?

    You can follow this recipe and sauté veggies, then add in the canned beans and seasonings and simmer for 10 minutes. It will add a ton of extra flavor!

    More Vegan Sides

    Side dishes are sometimes the real star of the show, and these plant based sides are sure to be real crowd pleasers!

    • Creamy Vegan Coleslaw
    • Baked Eggplant Fries
    • Patatas Bravas
    • Lentil Quinoa Salad
    • Creamy Vegan Mashed Potatoes
    Click here to subscribe
    Grey plate filled with pinto beans and a spring of cilantro next to cabbage and an avocado

    How to Cook Pinto Beans From Scratch

    Sophia DeSantis
    Learn how to cook pinto beans at home easily! This recipe is so amazing you'll never buy them again. Stove top, Instant Pot or crockpot!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 1 hr
    Total Time 1 hr 5 mins
    Course Main Course, Side Dish
    Cuisine Mexican
    Servings 6
    Calories 314 kcal

    Equipment

    • pressure cooker (optional)
    • slow cooker (optional)

    Ingredients
     
     

    • 1 pound dried pinto beans , about 2 cups (soak overnight, see note)
    • 1 cup chopped red onion
    • 1 cup chopped red pepper
    • 3 garlic cloves , finely chopped
    • Drizzle of oil or broth to sauté
    • 4-5 cups broth (see note)
    • ½ cup white wine , sub more broth if you don’t have or want
    • ¼ teaspoon liquid smoke
    • 2 teaspoons dried oregano
    • 2 teaspoons cumin
    • 1 teaspoon sea salt
    • ½ teaspoon ground black pepper
    • chopped cilantro , to top (optional)

    For cooking in the Instant Pot:

    • Only use 3 cups broth

    For cooking in the crock pot:

    • Up broth to 5-6 cups

    Instructions
     

    • Sauté onion, pepper and garlic with drizzle of oil or broth until softened.
    • Add the rest of the ingredients and bring to a rapid boil. About 10 minutes.
    • Cover, reduce to a simmer and cook for about an hour. Check for desired done texture preference along the way.
    • Serve however you want! These thicken as they sit, and get thicker in the fridge. They are even more flavorful the next day!

    To cook in the Instant Pot:

    • Use the sauté setting to sauté the onions, peppers and garlic, or sauté on the stove.
    • Add the rest of the ingredients and cook on manual with the valve on the seal setting for 30 minutes.
    • Allow pressure to naturally release for 15-20 minutes.
    • Turn the valve to vent to finish releasing pressure.

    To cook in the crock pot:

    • Sauté the onions, peppers and garlic on the stove.
    • Add them to the crock pot along with the rest of the ingredients.
    • Cook on high for 3-4 hours or on low for 6-8. Check at 3 or 6 hours for doneness and add more broth if needed. You want the liquid to cover the beans so they don’t burn.

    Notes

    • You can sub water for the broth but the flavor won’t be as good.
    • If you don’t soak the beans, they will need to cook an extra 20-30 minutes on the stove, about 5-10 in the Instant Pot and towards the end of the range for the crock pot. See the post for the quick soak method.
    • Makes about 6 cups beans, serving size is 1 cup.

    Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.

    Nutrition

    Calories: 314kcalCarbohydrates: 54gProtein: 17gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 454mgPotassium: 1187mgFiber: 13gSugar: 5gVitamin A: 799IUVitamin C: 39mgCalcium: 115mgIron: 5mg

    Nutrition and metric information should be considered an estimate.

    Never miss a recipe!Sign up here and get a FREE quick and easy meal guide!
    A photo of a signature saying Sophia with a blueberry as the letter O
    « Types of Carbohydrates and Which We Should Fear
    Simple Vegan Mexican Rice Recipe »

    Reader Interactions

    Comments

      Questions or comments? Let me know below! Cancel reply

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

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Paula O.

      July 20, 2021 at 1:27 pm

      Another great recipe from Sophia! I have been wanting/planning to try this recipe for months but somehow never got around to it. Yesterday, it was time to make refreshed beans for taco salad. I used this recipe as my starting point. I didn’t have red pepper so that was missing; otherwise, I made it as written and it was wonderful! It will become a regular for us as I usually make large batches of instant pot beans at the beginning of each week.

      Reply
      • veggiesdontbite

        July 20, 2021 at 9:30 pm

        I'm so happy you liked it Paula!! Thanks so much!

        Reply
    2. Marlene

      June 26, 2021 at 4:08 pm

      By red pepper, do you mean a red bell pepper? I would like to make these.

      Reply
      • veggiesdontbite

        June 27, 2021 at 5:36 pm

        Hi Marlene! Yep, red bell pepper. Let me know how it goes!

        Reply
    3. Laurie

      May 08, 2021 at 11:36 am

      Delicious, we loved it!! Thank you!

      Reply
      • veggiesdontbite

        May 12, 2021 at 4:52 pm

        So happy you liked it Laurie!

        Reply
    4. Sam

      April 10, 2021 at 5:11 pm

      I love homemade beans and made these along with the Mexican rice and they were amazing!

      Reply
      • veggiesdontbite

        April 10, 2021 at 5:26 pm

        That's our favorite combo too!

        Reply

    Primary Sidebar

    Hi, I’m Sophia and I love food. As a food photographer, plant-based recipe creator, and client-centered health coach, I focus on helping people feel empowered instead of overwhelmed when it comes to overall health and wellness. Let me help you eat more plants!

    More about me →

    Click here to subscribe

    Vegan St. Patrick's Day

    • Healthy Vegan Cottage Pie Recipe
    • Vegan Colcannon Potatoes
    • Healthy Vegan Shamrock Shake
    • Vegan Stuffed Cabbage Rolls

    Trending Recipes

    • World's Best Greek Vegan Spanakopita
    • The Best Creamy Vegan Oatmeal Recipe
    • Easy Vegan Meal Plan For a Week
    • How to Make a Thick Vegan Smoothie Bowl
    Cookbook cover with a burrito, burger and fries on a white table with a black background

    Amazon | Barnes & Noble

    Footer

    ↑ back to top

    Logos of websites that listed places this site has been featured

    About

    • About Me
    • Privacy Policy
    • Terms of Use
    Click here to subscribe

    Contact

    • Contact
    • Work with me
    • Press

    Copyright © 2013-2023 Veggies Don't Bite