The best easy pinto beans from scratch, with stove top, slow cooker, and Instant Pot directions. They are an easy, flavorful and healthy side dish to go with all of your Tex-Mex, Mexican, and BBQ meals, or a simple, hearty vegetarian dinner. (gluten-free, dairy-free, vegetarian option)
For as long as I can remember, almost every one of my family gatherings on my dad’s side (except for Thanksgiving) was sure to have one thing – a big pot of homemade pinto beans.
My aunt always made the best easy pinto beans, and she taught my mom, my cousins and me to make them at our family lake house, where we would spend the weekends cooking, fishing, and eating lots of delicious food. My dad usually smoked a brisket or ribs, while the girls made potato salad, beans, and pie inside. It’s where I learned how to make many of our traditional family recipes.
These pinto beans are amazing for many reasons. First, they go with almost anything. From Tex-Mex meals like enchiladas and taco salads to BBQ brisket and ribs, to just a steaming bowl with cornbread, pinto beans are great with so many meals!
These pinto beans are also so easy to make and super affordable. You start with a pound of dried beans and add a few simple flavoring ingredients, and you end up with a big ol’ batch of delicious, steamy beans with so much flavor. And they take so little effort!
Beans are also a great vegetarian source of protein, and they also provide fiber, iron, B vitamins, and potassium. I love having a big pot of these beans to eat throughout the week with dinners and lunches. Sometimes I freeze half of them for later or make some baked beans with them. They’re so versatile!
These beans are so flavorful and delicious and take so little effort. Just remember to soak them the night before, or you ‘ll have to do a quick soak the day you want to cook them. It’s not the end of the world, but it’s easier if you soak them beforehand.
If you need a super easy weeknight dinner or side dish, make a pot of the best easy pinto beans from scratch, and you have an easy, healthy solution to help you out all week long!
Did you make this recipe? Please leave a star rating in the comments!
PrintThe Best Easy Pinto Beans
The best easy pinto beans from scratch, with stovetop, slow cooker and Instant Pot directions. They are an easy, flavorful and healthy side dish to go with all of your Tex-Mex, Mexican, and BBQ meals, or a simple, hearty vegetarian dinner. (gluten-free, dairy-free, vegetarian option)
- Prep Time: 5 minutes
- Cook Time: 2 hours
- Total Time: 2 hours
- Yield: About 6 cups 1x
- Category: side dish
- Method: stovetop
- Cuisine: Mexican
Ingredients
- 1 lb dry pinto beans
- 1 small onion, diced
- 4 cloves garlic, smashed
- 1 jalapeno or serrano pepper
- 1/4 cup cilantro leaves
- Small ham hock, slice of bacon, or pork bone*
- 1/2 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 2 cups chicken or vegetable broth (optional)
- Water
For Mexican version:
- Add 1 can diced tomatoes, 1/2 tsp chili powder, and 1 tsp ground cumin
Instructions
- Soak beans overnight: Pour beans into a large bowl or pot. Sift through and pick out any small rocks that may be present. Cover beans with water (at least 3 inches over beans) and let sit on the counter overnight. If you forgot to soak the beans (it happens!), use the quick soak method** (see notes).
- Drain and rinse beans. Place in a large heavy-bottomed pot with a lid. Add onion, garlic, jalapeno, cilantro, and ham hock, if using. Add spices (this is also the time to add tomatoes and Mexican spices if you are making that version). Add chicken broth if using and fill with enough water to cover beans at least 2 inches with water.
- Place lid on the pot and heat over medium-high heat. Boil beans for 1 minute, then turn heat to low. Simmer 2-4 hours or until beans are tender.
Notes
*omit for vegetarian.
**For quick soak method, rinse and drain beans. Add to a pot and cover with at least 3 inches of water. Cover, turn heat to high, and bring to a rapid boil for 1 minute. Remove from heat and let soak, covered, for 1 hour. Then drain and proceed with the recipe.
**For slow cooker, follow directions as written, but add beans to your slow cooker instead of a pot on the stove. Cook on high about 3-4 hours or until tender.
**For Instant Pot, add all ingredients to the pot of the Instant Pot. Close and lock lid and seal vent. Cook on high pressure for 25-20 minutes for unsoaked beans or 8-10 minutes for soaked beans. Let pressure release naturally before removing the lid.
Keywords: the best pinto beans, easy crockpot pinto beans
This mag be a dumb question. Is the spices in the Mexican version in addition to or do they replace the other spices?
I add them in addition to the others. Not a dumb question!
I’m making this recipe right now, but due to our current coronavirus pandemic situation I made a few substitutions rather than running to the grocery store. No fresh jalapenos on hand at the moment, so I added about 1/2 tsp of jalapeno chile powder. Also no ham hock, so some bulk breakfast sausage went into the mix. It’s done now, and it tastes great!
I came across your recipe when I searched the internet for some examples. What I was after were pinto beans that weren’t thick or chili-like, and Kaleigh your recipe fit the bill! The texture of the beans were exactly what I was after. I’ll be serving it tomorrow with some baby back ribs (Alton Brown’s Who Loves Ya Baby-Back?).
★★★★★
That makes me so happy to hear, glad you enjoyed them!
Hi, do leave the lid on while it’s boiling?
Yes.
Haven’t made pintos from scratch for years. My family loved the beans so much we will be having them on a regular basis. They were delicious..
★★★★★
Hi Carol, I’m so glad your family enjoyed them!
Fantastic! Absolutely the best flavor and so easy to make….my favorite from now on!
Thanks!
★★★★★
We made the Mexican version of your “Best Easy Pinto Beans” last week and again this week. They are best, easy and delicious! Thanks!
★★★★★
Hi Cindy, I’m so glad you like them! Thanks for sharing your feedback!
This my go to recipe it simple and fast. I use the pressure cooker method. My family love this recipe thanks for sharing. I am cooking them now for dinner.
I’m so glad your family enjoys them, Lee! Thanks for leaving your feedback!
I have tried many bean recipes over the years ; but I enjoy the simplicity of yours.
I am 72 years old and have been cooking since I was a young teen. First for my family; since both my parents worked.
I am oldest of 5 kids and it always required a big pot of beans.
Then I married and had two daughters. They’re both in their 40’s and feeding their own. I just cook for me. I put leftovers into mason jars and pop them in fridge.
Then have simple meals all week.
The art of cooking from scratch is coming back. More healthy and economical.
Thanks for your recipes.
Thanks for sharing Julie! Your comment made my day!
Great recipe. Thanks
I am cooking the beans right at this moment. I have lifted the lid and sampled the broth several times. It’s delicious!! I can’t wait to eat it! It tastes a whole lot like the beans Mom used to make. Thanks for sharing.
Awesome! So glad you’re enjoying the recipe!
Just like my Granny’s!
★★★★★
That makes me so happy!
Great, easy recipe. Just as good as my granny made. She’d be proud. Thanks so much.
★★★★★
I love that! Thanks for providing feedback!
Does the jalapeño add a lot of heat to the flavor? Thx.
Lilly
Hi Lilly,
The jalapeño will not add a lot of heat since it is left whole and cooks for quite a while. It just adds a mild flavor.
Thank you for this wonderful recipe. I substituted the diced veggies with cumin and 3 crushed bay leaves and opted for the Mexican version but also added 1/3 cup of Honey Maple Syrup to them and they are amazing. I will follow your recipe the next time I make this wonderful dish. Thank you so much!
Hi Jim, I’m so glad you liked the recipe! Please consider giving it a star rating if you found it helpful. Thanks!
Do you put the jalapeño in whole.
Yes!
I am making them for my Thanksgiving meal. Thanks so much for the recipe.
why do you state it could take 2-4 hours or until tender
It could vary based on the heat of your stove, how long the beans were soaked, etc. You can cook them longer without affecting the texture, but the longer you cook them the more flavor they will have. Thanks for stopping by!
I made a ham and bean soup. Simmered for 4 hours added celery carrots onions garlic tomato juice and ham pieces. Turns out delicious salt and pepper to taste. And several bay leaves
Sounds great! Thanks for sharing your tips!
Thank you so much for sharing your bean recipe..Im cooking them right at this monent:)
Enjoy!
Thank you for sharing such an easy and delicious recipe. I just made it and ate some without anything they were so good just like that. But I’m excited to have them to take to work for lunch all week, will save time and help me eat healthy.
I’m so glad you enjoyed the recipe. I love having the leftovers too!