Steaming Pinto Beans: A Quick, Easy, And Healthy Treat

Cooking pinto beans from scratch is a simple and affordable way to create a tasty, nutritious meal. This guide will teach you how to cook pinto beans in a steamer, as well as some tips and tricks to ensure your beans are creamy and full of flavour.

Sorting and washing the beans

The first step to cooking pinto beans is to sort and wash them. This is an important step to ensure that any dirt, debris, or unwanted objects are removed before cooking. Here is a detailed guide on how to sort and wash your pinto beans:

Step 1: Place the Beans in a Colander

Begin by placing the dried pinto beans in a colander or sieve. This allows you to easily rinse and sort the beans. Place the colander in your sink or over a large bowl to catch any water or debris.

Step 2: Rinse the Beans

Use cold water to rinse the beans. Gently run cold water over the beans in the colander. Use your hands to agitate the beans and ensure they are thoroughly rinsed. This step helps to remove any dirt, dust, or debris that may be on the surface of the beans. Rinsing also prepares the beans for the soaking process.

Step 3: Sort and Inspect the Beans

As you rinse the beans, take the time to sort through them and look for any unwanted objects or damaged beans. Pinto beans are small, oval-shaped legumes with a beige colour and reddish-brown speckles. Familiarise yourself with their appearance so that you can easily identify any foreign objects or damaged beans.

Common things to look out for include:

• Cracked or split beans
• Small stones or pebbles
• Pieces of dirt or debris
• Foreign objects such as twigs or bits of plastic

Use your fingers to sort through the beans, gently separating them to ensure you inspect each one. If you find any cracked or split beans, simply discard them. It is also important to remove any small stones or pieces of debris as they can affect the texture and taste of the cooked beans.

Step 4: Transfer the Beans to a Bowl

Once you have finished rinsing and sorting the beans, transfer them to a large bowl. Make sure the bowl is clean and dry before adding the beans. This bowl will be used for soaking the beans, so choose one that is large enough to accommodate the beans and the soaking water.

Step 5: Cover the Beans with Water

After placing the beans in the bowl, cover them with water to rehydrate the beans. The water level should be at least two to three inches above the beans, as they will expand during the soaking process. You can use filtered water or regular tap water for this step.

Step 6: Soak the Beans

Let the beans soak in the water for at least six to eight hours, or preferably overnight. This soaking process helps to rehydrate the beans, making them softer and easier to cook. It also reduces the cooking time and helps to create a creamier texture.

During the soaking process, the beans will absorb the water and double in size. If the beans start to stick above the waterline, simply add more water to ensure they remain fully submerged.

Step 7: Drain and Rinse the Beans Again

After the soaking period is complete, drain the beans using a colander. Rinse them again with fresh, cold water to remove any residual starch or salt from the soaking process. This step ensures that your beans are clean and ready for cooking.

Tips for Sorting and Washing Pinto Beans:

• Always start with dried pinto beans for the best results. Canned beans are already cooked and will not require sorting or soaking.
• Look for cracked or split beans, as these can affect the texture and cooking time.
• Sift through the beans thoroughly to remove any foreign objects or debris.
• Use cold water for rinsing and soaking to prevent the beans from cooking prematurely.
• Soaking the beans overnight yields the best results, but if you are short on time, you can use the quick-soak method by boiling the beans for a few minutes and then letting them soak for an hour.

Soaking the beans

Firstly, sort through the beans and discard any debris, cracked or discoloured beans. Rinse the beans in a colander with cold water to remove any dirt or debris.

Next, place the beans in a large bowl or pot and cover with water. The water level should be at least two inches above the beans, but preferably three. You can add salt to the water at this stage, which will enhance the flavour and make the beans even creamier. Leave the beans to soak for at least eight hours or overnight, or up to 24 hours. If any beans are floating, discard them.

After soaking, drain and rinse the beans again. They are now ready to be cooked!

Preparing the aromatics

Step 1: Choose Your Aromatics

Aromatics typically include ingredients like onions, garlic, peppers, and spices. For pinto beans, you can choose a combination of these ingredients based on your preference and the desired level of spiciness.

Step 2: Chop the Aromatics

Start by finely chopping half a white or yellow onion. You can also add some jalapeno or other spicy peppers if you prefer your beans with a kick. Chop the peppers to your desired size, keeping in mind that smaller pieces will release more heat.

Step 3: Sauté the Aromatics

Heat some olive oil, avocado oil, or any other cooking oil of your choice in a large pot or Dutch oven over medium heat. Once the oil is hot, add the chopped onion and sauté until it becomes soft and translucent. This usually takes around 5 minutes.

Step 4: Add Garlic and Other Spices

Next, add minced or crushed garlic to the pot and stir it into the onions. Sauté this mixture for about 30 seconds to a minute, until the garlic becomes fragrant.

At this point, you can also add some ground cumin, dried oregano, and freshly ground black pepper. Give everything a good stir to combine the spices with the aromatics.

Step 5: Optional Add-Ins

Depending on your taste preferences, you can also add some diced tomatoes and green chilies, or a chipotle pepper in adobo sauce for a smoky flavour. Stir these ingredients into the aromatics and continue cooking for a minute or two.

Step 6: Combine with Beans and Liquid

Once your aromatics are nicely sautéed and fragrant, it's time to add the pinto beans. You can use either soaked or unsoaked beans, depending on your preference and time constraints.

Combine the beans with the aromatics in the pot and then add water or broth. The amount of liquid you add will depend on the consistency you prefer for your beans. Typically, you'll need enough liquid to cover the beans by a few inches.

At this point, you can also add a bay leaf, which will impart a subtle flavour to the beans.

Step 7: Simmer and Season

Bring the pot to a low boil and then reduce the heat to a gentle simmer. Cover the pot and let the beans cook until they are tender. The cooking time will vary depending on whether you soaked the beans beforehand.

During the cooking process, remember to stir the beans occasionally to prevent them from sticking to the bottom of the pot.

Once the beans are tender, remove the bay leaf (if used) and taste the beans. Adjust the seasoning by adding more salt and pepper to your liking.

And that's it! You've successfully prepared the aromatics and cooked delicious pinto beans in a steamer. Enjoy them as a side dish or use them in your favourite recipes.

Cooking the beans

Ingredients

• 1 pound dried pinto beans
• 3 tablespoons olive oil
• 1 small onion, chopped (white or yellow)
• 4 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon dried oregano
• ¼ teaspoon freshly ground black pepper
• 1 teaspoon kosher salt, plus more to taste
• For serving: cotija cheese, chopped cilantro, flour tortillas

Method

First, sort through the beans and discard any debris, cracked, or discoloured beans. Rinse the beans and transfer them to a large bowl. Cover the beans with 2-3 inches of water and leave them to soak for 8 hours or overnight.

The next day, heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion and cook until soft and translucent, which should take about 5 minutes. You can also add a jalapeño at this stage if you like your beans spicy. Then, add the garlic and sauté for 30 seconds until fragrant.

Next, add the chili powder, cumin, oregano, and black pepper to the pot. Cook for an additional 30 seconds, stirring continuously.

Now, add the soaked and drained beans, 6 cups of water, and a bay leaf (optional). Stir to combine. Bring the pot to a boil, then reduce the heat to a gentle simmer. Cover and cook for 1 hour if the beans have been soaked, or 1 hour and 30 minutes if not soaked.

After this time, uncover the beans and cook for an additional 30 minutes if soaked, or 45 minutes to 1 hour if not soaked. Uncovering the beans allows the broth to thicken slightly and creates a creamier consistency.

Finally, stir in the kosher salt and taste before adding more if desired.

Tips

• You can add more flavour by using chicken, beef, or vegetable stock instead of water.
• If you are short on time, you can make this recipe without soaking the beans, but the cooking time will increase to 2-2 ½ hours.
• Make sure the beans are not cooking at a roaring boil, or the skins will start to peel and burst before they are fully cooked.
• Add salt at the end of cooking. Adding salt while the beans are cooking increases the cooking time and gives the beans a grainy texture.
• You can store the beans in an airtight container in the refrigerator for up to 1 week, or freeze them for up to 3 months.

Storing the beans

Allow the beans to cool if they are still warm. Place them in an airtight container and put them in the refrigerator. It is ideal to store beans in 1 1/2 to 2 cup servings. Storing more than this at one time can cause the beans at the bottom to soften and squish under the excess weight.

Use the beans within 3 to 5 days of putting them in the refrigerator. If you know you will not be using them within this time, you can freeze them. Place 1 1/2 cups of pinto beans into a 2-cup freezer container. Fill with water or broth until the beans are just covered. This will allow room in the container for the beans to expand.

Seal the container and put it in the freezer, where it can remain for 2 to 3 months. Label your freezer container with the date you froze the beans to remind you to use them before they are no longer fresh.

If you have overcooked the beans, they will be even softer when you thaw them, and may be best suited for use in bean dips or refried beans.

Frequently asked questions