Ingredients:

  • 1 cup dried pinto beans (200g)
  • 4 cups water or low-sodium vegetable broth (950ml)
  • 1 bay leaf
  • 1 teaspoon salt (optional, adjust to taste)
  • 1 onion, quartered
  • 2 cloves garlic, smashed

Instructions:

  1. Sort through dried pinto beans, removing any debris or damaged beans.
  2. Rinse beans thoroughly under cold water in a colander.
  3. For quicker cooking, soak beans in water overnight or for at least 6 hours (optional).
  4. In a large pot (stovetop) or pressure cooker, combine rinsed beans, water (or broth), bay leaf, onion, and garlic.
  5. Bring to a boil over medium-high heat, then reduce heat to low. Cover and simmer softly for 1.5 to 2 hours (stovetop) or secure lid and cook on high pressure for 25–30 minutes (pressure cooker).
  6. After cooking, stir in optional salt. Taste and adjust seasoning if necessary.
  7. Let beans cool before transferring to an airtight container. Beans can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.