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Stovetop Pinto Beans w/ Yellow Onion & Garlic

Stovetop Pinto Beans w/ Yellow Onion & Garlic

These Stovetop Pinto Beans consist of dried pinto beans, garlic, yellow onion, freshly squeezed lime juice, coconut oil, and bay leaves. I've spiced these today with a hefty amount of cumin, coriander, chili powder, salt, and pepper. Although feel free to mix and match in your own seasoning to taste.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Side Dish
Cuisine American
Servings 2.5 cups

Equipment

  • Large Pot
  • Stovetop
  • Potato Masher or Food Processor (optional)

Ingredients
  

  • 1 lbs. pinto beans (~2 c.)
  • 6 cloves garlic minced
  • 1 yellow onion diced
  • 2 limes juiced
  • 2 tbsp. coconut oil (or olive oil)
  • 1 tbsp. cumin
  • 1 tbsp. coriander
  • 1 tbsp. chili powder
  • dash salt
  • dash pepper
  • 6 bay leaves
  • 6 c. water

Instructions
 

  • Add the beans and all of the other ingredients to a large pot with 6 cups of water.
  • Bring to a boil and then reduce to a simmer. Simmer, uncovered, for 6 hours, or until tender. This is typically right before they begin to split open.
    How old the beans are will make the cooking time vary. I like to cook the beans a little bit longer so that they mash a little bit smoother. However, a firmer bean will typically cook in 6 hours. A dryer bean might take 6-8 hours. And really old beans may never soften entirely.
    Soaking the beans overnight will also reduce the cooking time to about 2-4 hours if you have the foresight to do so.
  • When the beans have reached the desired consistency, if you still have extra water in the pot, either drain and reserve the liquid or simmer out the remainder of the water.
    If you choose to do the simmer out method, stir constantly as the water level diminishes, or you will burn the beans on the bottom of the pot. Otherwise just strain the beans into another container.
  • If you want to make no-fry refried beans or more of a bean dip, remove the bay leaves and mash with a potato masher. You can also pulse in a food processor or puree entirely, if you want a smoother consistency.
    This might require more water. If you reserved some of the cooking water, add this back into the beans as needed. Otherwise, just add more tap water until you've reached the desired consistency.
  • Adjust seasoning to taste and serve immediately or refrigerate for later use.

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