No Soak Pinto Beans (vegan)
Delicious No Soak Pinto Beans are cooked to perfection with no soaking required. This is a simple recipe passed down from generation to generation. They taste amazing! You will never want to buy canned pinto beans again.
For many dinners I grew up eating a bowl of pinto beans topped with cheese with a warm flour tortilla on the side. It was one of my favorite meals. My family still enjoys pinto beans even though we do not eat dairy (no cheese on top for us), we just top our bowl of beans with homemade salsa or jalapenos. I wanted to share the process in making delicious No Soak Pinto Beans with you because I feel there is a difference in how they taste with the way they are cooked. Cooking No Soak Pinto Beans is an easy process, and this may seem a little strange, but one can mess up when cooking pinto beans.
My mom has always made the best Pinto Beans. They were always soft and pink in color. The broth was just perfect, light brownish pink. Being that Pinto Beans are one of my favorite meals growing up, when I got married and began cooking for my husband, Justin, I decided to cook No Soak Pinto Beans for dinner (he loved my mom’s). Little did I know there was an accurate way to prepare the beans.
I sorted my beans, cleaned them, poured them in a pot and let them boil until they appeared done. They turned out terrible (I even tried cooking the in the crockpot and they were worse)! They were dark, the broth was super watery and they didn’t taste like my mom’s. I decided to call my mom and write down the process in how she cooked her beans. I followed my mom’s advice perfectly and the beans came out AWESOME! Justin says to this day that I make the best beans he has ever eaten.
- great sources of fiber
- source of protein
- contains vitamins and minerals
They are a staple in my house. No Soak Pinto Beans are great to eat straight from a bowl, as a side, or even mashed. When I want to have healthy refried beans I just mix the beans with my hand mixer. I save the bean broth in the refrigerator so I can make refried beans the next day.
Let me quickly tell you how I prepare these No Soak Pinto Beans. First, fill a large pot with water and place on high heat. While waiting for it to water to boil, I carefully sort the beans, pulling out any discolored beans and rocks, then rinse all the sorted beans a few times. Once the water is brought to a boil, poor the sorted beans in. Bring the beans to a boil and then turn the burner on low and let the beans simmer. It will take at least 4 hours but it is so worth it. Once they are soft, add salt and simmer for 10 minutes.
No Soak Pinto Beans
Delicious Pinto Beans cooked to perfection with no soaking required.
- 1 lb dried pinto beans lighter in color
- 14 cups water
- 3 tsp salt
Fill large pot with water. Place on stove and heat.
Sort beans. Make sure there are no rocks and off looking beans. The lighter the beans the better.
Rinse beans 2-3 times.
When water is boiling pour beans into pot. Bring to boil and then turn to low. Simmer beans for 4-5 hours. Stirring occasionally.
Once beans are soft add salt. Simmer for about 10 minutes.