Overnight Pinto Beans

This is a spicy, mash-up of a few pinto bean recipes–it makes yummy refried beans.

QUICK LOOK
Prep: 10 to 12 hours (hands on time=20 minutes)
Method: Overnight soak. Stove top, 15 minutes. Bake, 3 hours.
Yield: 12 generous cups

Ingredients

  • 6 Tablespoons salt
  • 2 quarts (8 cups) cold water
  • 4 cups pinto beans
  • 1 Tablespoon cooking oil
  • ½ medium onion, finely chopped
  • ½ teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon chipotle chiles in adobo sauce, diced
  • 1/4 teaspoon garlic powder OR 1 clove garlic, minced
  • 4 jarred jalapeño rings, diced OR a a bit of fresh jalapeño, minced
  • 1 bay leaf

Saoking Directions

  1. FILL a large bowl with cold water. Add 6 Tablespoons of salt and whisk to dissolve. Stir in the beans and soak overnight.
  2. DRAIN the water from the beans. Add more water to the bowl and swish the beans and water to rinse them. Repeat the rinse then set aside.

Baking Directions

  1. ADJUST oven rack to lower-middle position and heat oven to 325°.
  2. HEAT oil in a ceramic Dutch oven and cook onion until softened but not too brown.
  3. STIR in the salt, spices and jalapeño rings and cook until fragrant.
  4. PLACE the rinsed beans and bay leaf in the pot.
  5. ADD water almost to the top of the pot and bring to a boil.
  6. COVER and bake for about 3 hours, until beans are tender. If the beans become dry before they are tender OR if more liquid is desired, stir in 1 or more cups of hot, boiling water.
  7. REMOVE bay leaf and stir well. 
  8. ADJUST seasonings if desired.
  9. MASH beans with some liquid if desired.
  10. LADLE beans and some their liquid into a bowl over rice and top as desired.  

Topping Ideas

  • Tortilla chips
  • Grated cheese
  • Chopped green onions
  • French’s crunchy onions
  • Avocado
  • Tomatoes
  • Salsa (green or red)
  • Sour cream
  • Fresh or jarred jalapeños
  • Finely shredded cabbage with chopped cilantro, lime juice, olive oil and kosher salt
  • Protein–seasoned chicken, pork or beef

Recipe Notes

  • This makes an easy, inexpensive and highly-complimented buffet-style party dish. Use the “keep warm” setting and serve the rice straight from the rice cooker. The lowest setting on the stove burner or a crockpot will keep the beans hot.
  • Chipotle chiles in adobo sauce are dried, smoked jalapeños surrounded by sour-sweet red sauce. It’s easy to freeze extra chiles in adobo sauce. Store them in a freezer bag, break off a small amount, measure and dice.
  • Safe food storage: left-over beans can be quickly cooled down by scooping them onto a rimmed baking sheet and leaving them at room temperature on a wire rack until cool. Transfer to a covered container and store beans for up to 3 days.