Homemade Pinto Beans: A Pantry Staple Worth Making From Scratch

Jermaine Antonio Gill
7 minutes ago
3 min read

Sometimes you just have to make the recipe.

You know those moments when you’re planning dinner, making your grocery list, and realize you need beans? So you head to the store, grab a can or two, toss them in the cart, and come home.

Meanwhile… there’s a whole bag of dried beans sitting in the pantry.

Yep. That was us.

Usually, we plan what we’re going to eat, figure out what ingredients we need, and make a trip to the grocery store. And more often than not, when a recipe calls for beans, canned beans end up on the list.

But this time, I decided to actually use what I already had.

Enter: Homemade Pinto Beans

I had a bag of dried pinto beans sitting in the pantry, just waiting to be turned into something delicious. And honestly, homemade beans are one of those things that seem like they should be a lot more complicated than they actually are.

There’s something about making a pot of beans from scratch that just feels like cooking.

You start with something incredibly simple: dried beans. From there, you add your seasonings and let time do most of the work.

And the best part?

You get a whole lot of beans.

Not only did I have enough for the meal I was making, but I had plenty left over to freeze for another couple of meals that call for beans.

That’s a win in JoMaine's Kitchen.

Why I Love This Recipe

First, it’s a great way to use ingredients you already have.

Second, it’s economical! A bag of dried beans can go a long way, especially compared with buying multiple cans every time you need beans for a recipe.

And third, homemade beans give you so much flexibility.

You can season them exactly how you like them. Want them smoky? Go for it. Want them spicy? Add some heat. Want them simple and comforting? Keep the seasoning classic.

And once you have a batch made, you can use them throughout the week in tacos, burritos, bowls, soups, side dishes, or just eat them with a little rice. (We'll have to ask Joseph for his Mexican rice recipe.) 😋

A Little Meal Prep Without Really Trying

One of my favorite things about this recipe was realizing I had made more than I needed.

Instead of letting those extra beans sit in the refrigerator and hoping I remembered to use them, I portioned some out and put them in the freezer.

Now I have beans ready to go the next time a recipe calls for them.

No grocery store trip.

No opening a can.

No realizing halfway through making dinner that I forgot the beans.

Just pull them out of the freezer, thaw them, and they're ready to become part of another meal.

That's the kind of meal prep I can get behind.

My Homemade Pinto Beans

This is one of those recipes where the ingredients are simple, but the end result is so much more than the sum of its parts.

Ingredients:

1 tablespoon olive oil
1 yellow onion, chopped
3 cloves garlic, crushed
16 ounces dried pinto beans (soaking optional)
1 tablespoon ground cumin
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon ground chipotle peppers
1 tablespoon smoked paprika
2 bay leaves
6 cups water, plus more (as needed)
lemon juice & lime juice, to taste (optional)
Salt and freshly ground black pepper, to taste

INSTRUCTIONS:

In a large pot, heat the olive oil over medium-high heat. Add the chopped onion and cook until softened and translucent. Add the crushed garlic and cook only until fragrant.
To the pot, add the pinto beans and mix well. Add the cumin, onion powder, garlic powder, oregano, chipotle pepper powder, and smoked paprika. Pour in enough water to cover the beans. Stir to combine and add in the bay leaves.
Bring the mixture to a boil, then reduce heat to low and simmer, covered, until beans are creamy and tender; about 2-4 hours (dependent upon soaking).
Remove the bay leaves. Stir in citrus juices (if desired), and season with salt and pepper to taste.