Pinto Beans

Description

A foundational Latin American side dish—humble pinto beans simmered slowly with aromatics until they reach that perfect creamy, buttery consistency. These beans can stand alone seasoned with salsa and cream, served under pork carnitas, or alongside any traditional plate.

Ingredients

• 1 pound dried pinto beans (about 2 cups)
• 8–10 garlic cloves, lightly smashed
• 4 slices bacon, diced, or 3 tablespoons lard (for a vegetarian version, use 3 tablespoons olive oil)
• 1 white onion, roughly chopped
• 2 bay leaves
• Kosher salt, to taste
• 1 teaspoon ground cumin (optional)
• Water, as needed

Instructions

1. Sort through the dried beans, removing any stones or damaged beans. Rinse thoroughly under cold water.
2. Place the beans in a large bowl and cover with at least 3 inches of cold water. Add 1 tablespoon of salt to the soaking water. Soak for at least 4 hours, preferably overnight. Drain and rinse before cooking. (Quick-soak method: bring beans and water to a boil for 2 minutes, then remove from heat and let sit covered for 1 hour; drain well.)
3. In a large heavy-bottomed pot (Dutch oven works perfectly), cook the diced bacon over medium heat, stirring occasionally, until rendered and crispy, about 5–7 minutes. If using lard, just melt it in the pot.
4. Add the chopped onion to the rendered fat and sauté for 3–4 minutes until translucent and fragrant. Add the smashed garlic cloves and cook another minute, being careful not to burn them.
5. Add the drained beans, bay leaves, and optional cumin. Pour in enough fresh water (or better yet, chicken or pork broth) to cover the beans by about 2 inches.
6. Bring to a boil over high heat, then immediately reduce to a very gentle simmer. Partially cover the pot with the lid slightly ajar to allow some steam to escape.
7. Simmer slowly for 1–1.5 hours, stirring occasionally and skimming off any foam that rises to the top. The beans are done when they are creamy and easily mashed between your fingers but still holding their shape. Add more water or broth as needed to maintain coverage.
8. Taste for salt (remember the soup will reduce slightly) and season generously. Remove bay leaves.
9. For extra creaminess, use a potato masher to mash about one-third of the beans directly in the pot while stirring—the released starch thickens everything beautifully.

Notes

• Don't add all your salt until the beans are nearly tender—salting too early can keep them firm (though some cooks debate this; adding a little during soaking is fine).
• For richer flavor, cook them with a ham hock or bacon ends in addition to the bacon slices. Remove pork before serving.
• Refried beans: once cooked, drain most of the liquid and mash the remaining beans while frying gently in lard or oil until thickened and golden on the bottom.
• Pinto beans improve over 1–2 days of refrigeration as flavors deepen. Reheat with a splash of water or broth.
• The cooking liquid (frijol broth) is intensely flavorful—use it instead of salt when seasoning other dishes.