Pinto beans
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Simple Easy Pinto Beans

These pinto beans are just what they claim – simple and easy! I created this recipe after trying several online I just wasn’t satisfied with. I didn’t want a lot of added flavor, but wanted to let the beans themselves carry the dish.

These pinto beans are a great side dish with corn bread, filling for burritos, or as a chip dip. Feel free to add spices, as I keep mine pretty simple.

Simple Easy Pinto Beans:
1 1/2 c. Pinto beans (dry)
3 c. Water
1/2 Onion (quartered)
1 tsp Chicken bouillon
1/2 tsp Salt
1/4 tsp Black pepper

Pressure cooker method

Put everything in a pressure cooker, but there’s a special instruction about the onion. I just quarter my onion and leave it at that (cut the half in half), but put it on the side of the pot. Do the onion first, then add the beans and everything else.

Set the pressure cooker for an hour (this can vary depending on the age of your beans). Either manually release pressure or wait 10-15 minutes for it happen naturally, either is fine (I do it manually).

With a serving spoon or ladle, scoop out about 2 cups of beans (not the onion) and place them in a bowl.

Using an immersion blender, puree what is left: the liquid, onion, and remaining beans. Add the reserved beans back in and stir.

That’s it! Put the pressure cooker on “keep warm” until you’re ready, or serve right away.

Stovetop method (no pressure cooker)

Put everything in a stock pot.

Bring to a rolling boil, then simmer until beans are cooked. You may need to add a little extra water.

It’ll be a little tricky to spoon out some beans without also scooping the onion, but if you leave it in big chunks (quarter the onion – don’t dice it) it’ll be pretty easy. With a serving spoon or ladle, scoop out about 2 cups of beans (not the onion) and place them in a bowl.

Using an immersion blender, puree what is left: the liquid, onion, and remaining beans. Add the reserved beans back in and stir. Ta-da!

Simple Easy Pinto Beans

Print Recipe
Pinto beans
Prep Time:10 minutes
Cook Time:1 hour
Finishing Time:5 minutes
Total Time:1 hour 15 minutes

Ingredients

  • 1 1/2 c. Pinto beans dry
  • 3 c. Water
  • 1/2 Onion quartered
  • 1 tsp Chicken bouillon
  • 1/2 tsp Salt
  • 1/4 tsp Pepper

Instructions

Pressure cooker method

  • Put everything in a pressure cooker, but there's a special instruction about the onion. I just quarter my onion and leave it at that (cut the half in half), but put it on the side of the pot. Do the onion first, then add the beans and everything else.
  • Set the pressure cooker for an hour (this can vary depending on the age of your beans). Either manually release pressure or wait 10-15 minutes for it happen naturally, either is fine (I do it manually).
  • With a serving spoon or ladle, scoop out about 2 cups of beans (not the onion) and place them in a bowl.
  • Using an immersion blender, puree what is left: the liquid, onion, and remaining beans. Add the reserved beans back in and stir.

Stovetop method (no pressure cooker)

  • Follow above instructions, with the exception of the onion placement. Just put everything in a stock pot.
  • Bring to a rolling boil, then simmer until beans are cooked. You may need to add a little extra water.
  • It'll be a little tricky to spoon out some beans without also scooping the onion, but if you leave it in big chunks (quarter the onion – don't dice it) it'll be pretty easy. With a serving spoon or ladle, scoop out about 2 cups of beans (not the onion) and place them in a bowl.
  • Using an immersion blender, puree what is left: the liquid, onion, and remaining beans. Add the reserved beans back in and stir. Ta-da!
Servings: 3 cups

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