Prepare nutritious pinto bean dishes from scratch using a simple stovetop method, focusing on low sodium and high fiber content for heart healthy pinto bean cooking.
Author:julianmaxwell
Prep Time:15 min
Cook Time:150 min
Total Time:165 min
Yield:6 servings 1x
Category:Side Dish
Method:Stovetop Simmering
Cuisine:American
Diet:Vegan
Ingredients
Scale
1 pound dried pinto beans
6 cups water (for soaking)
6 cups fresh water (for cooking)
1 medium yellow onion, quartered
3 cloves garlic, smashed
1 bay leaf
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 cup fresh cilantro, chopped
2 tablespoons fresh parsley, chopped
1 tablespoon apple cider vinegar
Salt substitute or small pinch of salt (optional)
Instructions
Rinse the dried pinto beans thoroughly. Place them in a large bowl and cover with 6 cups of water. Let the beans soak for at least 4 hours or overnight.
Drain and rinse the soaked beans. Place the beans in a large pot or Dutch oven.
Add 6 cups of fresh water, the quartered onion, smashed garlic, bay leaf, oregano, and cumin to the pot.
Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot partially, and simmer.
Cook for 1.5 to 2.5 hours, or until the beans are tender. Check occasionally and add more hot water if the liquid level drops too low.
Remove and discard the onion, garlic, and bay leaf once the beans are cooked.
Stir in the fresh cilantro, parsley, and apple cider vinegar. Add a small pinch of salt substitute or salt, if desired.
Simmer uncovered for 10 more minutes to allow the flavors to meld. Serve these easy whole food pinto beans as a side dish or main course.
Notes
For quicker cooking, you can pressure cook the beans for 25 minutes after bringing them to pressure, followed by a natural release.
To make a healthy bean dip or spread, mash about half of the cooked beans with a potato masher and mix them back into the pot.
This recipe yields protein packed vegan bean meals suitable for lunch or dinner.