Pinto Beans

Store dried beans in an airtight container in a cool, dry place. Cooked beans keep well in the fridge or freeze beautifully for later use.

Soak dried pinto beans 6–8 hours (or overnight) before cooking to reduce gas and cut cook time to ~60–90 minutes.

Add salt near the end of cooking—adding it early can toughen the skins.

One pound of dried beans yields roughly 6 cups cooked beans.

Blend cooked pinto beans with broth for a smooth, creamy refried bean base.

Canned pinto beans are a quick alternative; rinse well to reduce sodium.

Cumin, chili powder, garlic, and onion

Rice (classic burrito and bowl base)

Corn, tomatoes, and peppers

Cilantro and lime

Bacon or chorizo for a non-vegan version

Cooking without soaking first—results in longer cooking time and unevenly textured beans.

Overcrowding the pot—beans need room to expand and cook evenly.

Salting the cooking water too early—can prevent the beans from softening properly.

Forgetting to drain canned beans—excess sodium can overwhelm a dish.