Cooking pinto beans from scratch is a great way to enjoy beans as a side dish or as a meatless main dish. They are so much cheaper than canned beans.
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Wanna save some money on food costs? Well, then, maybe it’s time to embrace the bean.
If you read any money-saving advice when it comes to food, you’re more than likely gonna hear the advice to eat more meatless meals, specifically, those that are bean-based.
Rice and beans, beans and rice — frugal, tasty, and a great dish to help you stretch your dollar.
I speak from experience. When we were getting out of debt, I served beans with dinner 2 to 3 times per week! Beans are such a cheap protein. Be sure to try my very versatile Instant Pot Bean Soup that uses any kind of bean you have.
Since both my husband and I grew up in Southern California, Mexican food is a cuisine that is near and dear to our hearts. Eating beans on the regular wasn’t a hardship.
Bonus: it helped us trim down our grocery spending — and my waistline! — without sacrificing flavor.
Beans are a fiber-filled, nutrient-rich food that can help you, too!
Cooking your own pinto beans, as opposed to buying canned, is a great way to eat well and stay under budget. Canned beans are certainly convenient, but you will save money and be able to control ingredients better if you cook your own beans from scratch.
What do pinto beans taste like?
Pinto beans are small and flavorful. The are pale pinkish brown with reddish-brown streaks. Folks have described as them as earthy, nutty, rich, and creamy.
Since I’ve been eating pinto beans since birth, I’m probably not good at explaining them. They’re just beans!
Are pinto beans and kidney beans the same thing?
Pintos and kidney beans are very different beans. Since pintos have a creamy texture when cooked, they are ideal in refried beans. Kidney beans, on the other hand, are primarily used in chilis and salads. They are larger, firmer, and have a more distinct kidney shape to them.
Why cook pinto beans from scratch?
Back when we were paying off debt, I looked for every way possible to reduce expenses. Tracking prices for groceries became a habit that has served us well.
When I could no longer find canned beans for a good price (<$0.50), I started cooking dry pintos from scratch. While not as convenient as using canned beans, now that I’ve learned to use my pressure cooker to cook pinto beans, it’s become a simple process.
Plus, cooking them myself is proving to be much cheaper than fifty cents a can! I can cook dry pinto beans for about $0.64 per pound. That’s the equivalent of 4 cans of beans for about the price of 1.
I’ve also found that commercially canned beans contain additives that I don’t want in my food. By cooking my own, I can better control the ingredients.
How to Cook Pinto Beans from Scratch
Here’s how to make a pot of beans yourself.
Sort the pinto beans.
Sort through the dry beans to make sure there are no stones, agricultural matter, or rotten beans mixed in. It’s easiest to lay the beans out on a cookie sheet and remove the odd items.
Rinse the pinto beans.
Transfer the beans to a colander and rinse them well with cool running water. This removes surface dirt and dust.
Soak the beans.
When I use the instant pot to cook dried pinto beans, I don’t soak the beans. However, if I’m cooking beans on the stovetop or in the slow cooker, soaking is a must!
Transfer the beans to a pot or large bowl and cover them with at least two inches of water. Allow them to soak overnight, up to 24 hours. I’ve found that the longer soaking time prevents the cooked beans from being gassy. Drain and rinse them before cooking them.
Cook the beans.
Put the beans in a slow cooker or pot on the stove with water and chopped onion and spices and allow them to cook until very soft. You want the skins to peel off when you blow on them. Scoop up some and blow. If the skins aren’t tender, let them cook a little longer.
I’ve included the instructions to cook pinto beans in the pressure cooker in the recipe card below. It’s super quick and easy!
Season the beans.
The beans will need a fair amount of salt, but sometimes adding salt at the beginning has made the beans tough, so I add the seasonings near the end of the cooking time.
Freeze the beans for later.
I like to cook several pounds at once. Sometimes I even use two crockpots. I portion the cooked beans into two-cup containers which is basically the equivalent of one can. Cool them, chill them completely, and then freeze cooked beans in the freezer to use in recipes.
This is a great way to save money and enjoy great, tasty beans.
Can pinto beans be made ahead of time?
Yes, absolutely. You can store the pinto beans in an airtight container in the refrigerator. They will last 3 to 5 days in the refrigerator. In fact they will taste better the next day!
For longer storage, chill the beans in the fridge until very cold. Then transfer them to the freezer for longer storage.
What can I make with pinto beans?
We love these bean recipes:
- Simple Bean Tostadas
- Pinto Beans And Rice
- Chihuahua Beer Chili
- Carnitas Tostadas
- Healthier Refried Beans
- Chicken, Bean, and Cheese Burritos for the Freezer
What can replace pinto beans?
If a recipe calls for pinto beans but you really don’t like them don’t worry. You can replace them with another type of bean. Here a few options:
- Navy Beans
- Cannelini Beans
- White Beans
- Pink Beans
If you prepare this recipe, be sure to share a picture on social media and hashtag it #GOODCHEAPEATS. I can't wait to see what you cook up!
Homemade Pinto Beans
Ingredients
- 1 lb dry pinto beans
- 1 onion chopped
- 1 tablespoon garlic powder
- 1 tablespoon coarse sea salt
- black pepper
Instructions
- Sort through the dried beans, removing any stones or defective beans. Rinse thoroughly.
To cook beans in the electric pressure cooker
- Place the beans in the pressure cooker. Add the onion, garlic powder, salt and 8 cups of water.
- Secure the lid and close the pressure valve. Set the machine to manual for 45 minutes. When the time is done, press cancel and let the pressure release naturally.
- Drain the beans from the cooking liquid. Season to taste with salt and pepper.
To cook beans in a slow cooker:
- Soak the beans prior to cooking. Place in a pot and cover with at least 2 inches of water. Allow to soak overnight or up to 24 hours.
- The next day, rinse and place the beans in a slow cooker. Add the chopped onion, garlic powder, salt, and enough water to cover by about an inch.
- Cook 8-10 hours on low or 6 on high. Stir in salt and pepper to taste.
To cook the beans on the stovetop:
- If you don’t want to use the crockpot, or if you don’t have 8 hours until serving time, you can cook them on the stovetop. Soak the beans as you would for the slow cooker method. Place the beans, onion, garlic powder, salt, and water in a large stockpot. Bring to a boil.
- Reduce heat to a simmer and cover slightly. Stir frequently, adding water if necessary. They should be cooked in two to three hours. Season as desired.
Notes
Nutrition
Ready to make the most of beans?
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Kristy
Hey Jessica, I know you’ve been updating many of your recipes to include Instant Pot directions. Any chance you’ll be updating this one soon? Thanks for sharing your recipes with us, I’ve got a batch of beans going right now to enjoy at dinnertime. Have a great day!
Blessings,
Kristy
Jessica Fisher
Soon-ish. There are over 1400 posts on the site and we’re updating them all. Eek. That said, I do pintos for about 24 minutes.
Joy
I’m another fan of the pressure cooker! Same recipe, but I add 1/4 c oil and pressure cook for 45minutes sharp. I don’t soak the beans.
Jennifer
Thanks for the recipe! I have these in my slow cooker now. I’m just wondering if I drain the liquid before mashing. I still seem to have quite a bit in there. Thank you.
Jessica
Yes, drain some of the liquid.
Kathie
I just LOVE this web site. I’m a disabled senior citizen, living alone, on a limited budget. I belong to a food support “Club” — Fare For All (there’s Angel Network, too) where you get X amount of food for a really good price. The caveat is you don’t always know everything that you’ll be getting. Now and then we get pound bags of beans. I don’t care for “naked” beans (except green beans), so I’ve only used the kidney beans to make chili. When I’ve made hotdishes or soups, I often wish I had a handful or two of beans to throw in. I didn’t think of cooking and freezing them even though I’ve frozen the chili! When I have the energy, I’m going to soak and cook a pound )in the crockpot), and package them in snack-size zip lock bags, putting all the little bags in a gallon freezer bag. Then I’ll have a handful or two to use in a hotdish, stew, or soup. Thanks for all the ideas you cooks have shared. I’m proof positive you CAN teach old dogs new tricks!
TallyMichelle
So I want to make my own black beans for black beans & rice…not thinking mushy beans will go over well with the fam, but trying to cut my love affair with canned beans! Any tips on making them differently, or just follow this recipe?
Thanks – as always, you rock!
Jessica
@TallyMichelle, I haven’t gotten too creative with black beans. Usually do them this same way.
Rhonda
@TallyMichelle, My family loves this Cuban-inspired recipe:
Soak 1# bag of black beans either overnight, or quick soak (cover beans by 1″ water; bring to boil, then turn off heat and let sit, covered, for 1 hour)
Rinse beans, then add:
1 cup or more of diced ham (see clarification below)
3 garlic cloves, or more, minced
1 bay leaf
1.25 tsp. cumin
1.25 tsp. black pepper
1 tsp salt
optional – add some liquid smoke for flavor (I don’t use this)
Serve over rice. We like to add grated cheese on top, along with green onions and red bell pepper, diced. Some folks splash with vinegar (balsamic?), but we love it as is.
I ask for one slice of ham at the deli counter, and ask them to cut it on a ’12’ (makes about a 3/4 inch slice of ham). You should see the glazed eyes when I first ask for one slice of ham! But they always perk up when I explain I want if for beans. I realize that the ham makes it more expensive, but still, at 88 cents or less for a bag of beans, this is a very inexpensive meal and serves my family of 5 about 1.5 times, for about $6.00 total. DH always takes leftovers to work the next day – and he never liked beans before!
Thanks for all the tips here.
Rhonda
@Rhonda, Shame on me! I didn’t tell you what to do with the beans after you add the other ingredients!
Return to a boil, then turn the stove down to low. Let simmer for 1.5 hours.
If there is a way to edit my first reply, I’d love to add these directions in the recipe….can’t seem to find the edit button, but I sort of panicked when I realized I left this impt. info out!
Brenda
In south Georgia we don’t mash ours. We serve ours as soft peas. We boil fresh(not smoked) hamhocks to season our pinto beans. Boil hamhocks on high til they start boiling, then turn heat down to med. or med. high til you have a good broth(usually 45 min. to 1 hour). Drain pinto beans from soaking, add to hamhock broth, salt and pepper. Bring back to a boil and then turn heat down letting cook slowly til done. (can be cooked in crock pot also). Add onions if you like, either while cooking or sprinkled on top when you serve them a bowl.
Makes the whole house smell good!!!!
Cook a pan of cornbread and you have a wonderful meal!!
bob taylor
we have really enjoyed receiving your postings- some great ideas! preparing beans- you did not mention- or i missed it- using a stove top pressure cooker for beans- we found that the beans still need to soak over night, but then 20-30 minutes in the pressure cooker, and the beans are ready to be used. great time saver for our cooking needs right now. just me, but i like the pressure cooker better than using a crock pot.
Jessica
@bob taylor, I’m scared of the pressure cooker. But, thanks for the tip!
bob taylor
@Jessica, when we started pressure canning about 3 years ago- i was petrified that the thing was going to blow up and punch a hole through roof– learning on the internet quickly relieved that concern- you would have to be working serious over time to make modern pressure canner or pressure cooker blow up- maybe Mythbusters could do it, but it is beyond the ability of most people because of all the safety features. explore some of the pressure cooking websites out there- a little education will relieve your concerns- it’s a lot of fun when you get going.
Allyson
I have NEVER had luck with beans! Unlike you, I am NOT a natural cook. But I cooked these beans today, and HOLY COW!! They were awesome!! They tasted so much better than the canned version. I’m feeling adventurous, so next time I might throw in some cumin and jalapeno. 🙂
Thanks so much for a great recipe!! YUM!
Jessica
Yeah! Doing a happy dance with you!
Stacy
I was just thinking about doing this last night–I’ve tried it just once before like this, but my husband actually preferred the canned beans. Maybe it was just the change though. I have the same exact bag of beans, too. Thanks for the suggestion. I’ll try this again this week.
Jane
I add green chiles, garlic, cumin and cilantro in addition to the onion when I make mine. We use my “smushy” beans for tostadas and burritos.
Jessica
@Jane, sounds great!
Kelly
I did a big batch of pintos a few weeks ago! I did the quick-soak (cover with water, boil 2 minutes, let stand, drain) and then cooked them on the stove. I drained off most of the excess water and packed them in freezer bags in “can-sized” amounts with a smidge of the “bean juice” from the pot. They thaw beautifully in the microwave! This has made my diet so much easier to stick to, having nutritious, non-chemical foods handy in my freezer! My fiance even ate beans the other day!
Jessica
@Kelly, that is wonderful! So glad that it worked so well!
Claire
Adding this to my list of things to cook!
Emily
Have you ever tried a pressure cooker? Im 28 and had horror stories of them popping their lids back in the day, but the news wont do that. After a great score with a gifted brand new pressure cooker that my MIL was scared to use and alittle internet research, this thing is my new fave kitchen appliance. The short cooking time is only an added benefit to the FLAVOR this thing can turn out in anything you make. Beans and Pot roast are my faves so far for it!
Jessica
I’ve always been scared of them. But, yes, I have heard good things about the new ones. Thanks for the tip!
chris
those were the best beans i have every made! SO easy in the slow cooker..wow..and talk about frugal..we will definitely be eating more beans around here..not to mention the health benefits! thank you!
Jessica
Yeah!
AllieZirkle
I forgot how tasty homemade pintos can be! I soaked mine for 24 hours, cooked for 4 hours and left on warm until dinner time (4 hours?). They were great! I pureed 4 C pintos, 3/4 C liquid, 1 t onion powder and 2 t Better Than Boullion beef. These disappeared! We used these as a side to taco salad last night. Yum!
Deb Whitten
I’m going to give this a try again. Always had an issue with them not getting soft enough, too, so I’ll give her a try! Thanks!
sona
I am cooking beans as we speak, after soaking, I have it as low as the stove can go and after 20 minutes they are just mush, certainly wouldnt have to mash them. Any insight? cant imagine cooking them hours etc.
Jessica
I am not sure what that is. That seems really odd that they would be mush after only 20 minutes cooking. Were they fresh beans or dried?
sona
@Jessica, they were dried, soaked then frozen.
Jessica
@sona, I’ve never frozen soaked beans without cooking them first. Was there a reason that you did it that way?
sona
@sona, we werent ready to eat them yet, so I was doing the partial prepare and freeze thing. :o)
Michael
@sona, freezing will do that to a lot of food, it causes cell rupturing similar to cooking. As an example, apple sauce can be made by either cooking or freezing the apples.
Kristina
My mexican heritage taught me to add fresh minced garlic and a jalapeno to the pot. Just a pinch of cumin adds flavor too. I always do mine on the stove (a couple of hours on low). Thanks for the crock-pot version!
Julie
Ooh yum, cumin! The fresh garlic & jalapeno sound good too….
Amanda
I made these this morning. I’m wondering at what point I should freeze them? Before the mashing? And will they be that lovely dark brown color eventually or do I need to add something to them once they are mashed? This is my first time making them and I am NERVOUS!!
Jessica
I’m not sure about the lovely dark brown color. Mine aren’t light, but I never paid attention, I guess. You can freeze them anytime after they are cooked and cooled. Mashing before or after is totally up to you! You’ll do great!
sona
@Amanda, Seems you are thinkingof the canned Baked beans which has brown sugar and molasses in them.
Aubrey
Thank you so much for this! We go through a ton of refried beans around here as Mexican food lovers ourselves, and this not only helps us with that but is a great recipe to have since we’re going vegetarian and need vegetarian refried beans. Thank you, thank you!!