3 Ways To Cook Pinto Beans Quickly - WikiHow

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Terms of Use wikiHow is where trusted research and expert knowledge come together. Learn why people trust wikiHow How to Cook Pinto Beans Quickly PDF download Download Article Co-authored by Jessica Gibson Reviewed by Chef Jeff Woodward

Last Updated: March 10, 2025

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  • Quick-Soaked Stove Top Beans
    • |
  • Oven-Baked Pintos
    • |
  • Pressure-Cooked Pintos
    • |
  • Ingredients
    • |
  • Recipes
    • |
  • Video
    • |
  • Things You'll Need
|Show more |Show less ARTICLE VIDEO X

This article was reviewed by Chef Jeff Woodward and by wikiHow staff writer, Jessica Gibson. Jeff Woodward is a Private Chef and the Owner of The Rogue Chef based in Branson, Missouri. With over 20 years of experience in the restaurant industry, he has cooked for esteemed clients including The Harlem Globetrotters, Peyton Manning, Mark Wahlberg, and Justin Timberlake. Chef Jeff won the Branson Tri-Lakes News Reader's Choice Award 2023 for Best Catering. He has been the Featured Chef Demonstrator for 2 years in a row for The Women's Show in Springfield, MO. The Rogue Chef has been the Hollister Chamber of Commerce Spotlight Chef, an award published in Tri-Lakes News. Chef Jeff's food has been featured on KY3 Television. He publishes a recipe weekly in the Branson Globe newspaper and monthly in Lost on the Lake Magazine. He published a feature article for Chef Talks in Discover Home and Style Magazine. He has an associate’s degree from Southwestern Illinois College and a Culinary Arts degree with a Certification in Baking from Ozark Technical College. This article has been viewed 91,775 times.

If you'd love to be able to whip up refried beans or homemade chili at a moment's notice, learn how to quickly cook pinto beans. Decide if you'd like to simmer them on the stove top, bake them in the oven, or throw them in your pressure cooker. Any of these methods will give you perfectly tender pinto beans in a hurry.

Ingredients

Quick-Soaked Stove Top Beans

  • 1 pound (0.45 kg) of dry pinto beans, rinsed
  • 1 1/2 teaspoons (9 g) of kosher salt
  • Water as needed

Makes 6 to 8 cups (1 to 1.3 kg) of cooked pintos

Oven-Baked Pintos

  • 1 pound (0.45 kg) of dry pinto beans, rinsed
  • 1/2 teaspoon (3 g) of kosher salt
  • Water as needed

Makes 6 to 8 cups (1 to 1.3 kg) of cooked pintos

Pressure-Cooked Pintos

  • 1 cup (200 g) of dry pinto beans, rinsed
  • 4 cups (0.95 l) of water
  • 1 tablespoon (15 ml) of oil

Makes 2 cups (340 g) of cooked pintos

Steps

Method 1 Method 1 of 3:

Quick-Soaked Stove Top Beans

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  1. Step 1 Put the beans in a pot and pour in water to cover them by 2 in (5 cm). 1 Put the beans in a pot and pour in water to cover them by 2 in (5 cm). Place 1 pound (0.45 kg) of dry pinto beans into a large pot. Pick out and discard any beans that are broken. Then pour in enough water to cover the beans by 2 inches (5.1 cm).[1]
  2. Watermark wikiHow to Cook Pinto Beans Quickly 2 Bring the covered pot of water to a boil. Put the lid on the pot and turn the burner to high. Heat the beans and water until steam starts to escape from under the lid. You don't need to stir the beans as the water comes to a boil.[2] Advertisement
  3. Step 3 Turn off the burner and let the beans rest for 1 hour. 3 Turn off the burner and let the beans rest for 1 hour. Leave the covered beans to soak in the hot water for 1 hour. They'll swell and soften a little as they quickly soak.[3]
    • While you can soak the beans for longer, they only need a brief soaking period since you brought the water to a boil first.
  4. Watermark wikiHow to Cook Pinto Beans Quickly 4 Stir in the salt and bring the beans to a boil. Add 1 1/2 teaspoons (9 g) of kosher salt to the beans and water. Stir until the salt is dissolved and then turn the burner to medium heat so the water comes to a gentle boil.[4]
  5. Watermark wikiHow to Cook Pinto Beans Quickly 5 Simmer the uncovered beans for 1 to 1 1/2 hours. Keep the lid off of the pot as the water bubbles gently. Stir the beans occasionally as they cook and some of the water evaporates. The beans should be soft and tender once they've finished cooking.[5]
    • If the water begins to boil, reduce the burner to medium-low.
    • You may need to add more water if the water completely evaporates. The beans should always be submerged as they simmer.
  6. Step 6 Add the pintos to your recipes or store them for later. 6 Add the pintos to your recipes or store them for later. Turn off the burner and scoop out the cooked beans to use in your recipes. If you prefer to use them later, refrigerate them in an airtight container for up to 3 to 5 days.[6]
    • You can also freeze the beans for up to 6 months in an airtight container.
    7. Advertisement
Method 2 Method 2 of 3:

Oven-Baked Pintos

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  1. Step 1 Preheat the oven to 250 °F (121 °C) and put the beans and salt in a pot. 1 Preheat the oven to 250 °F (121 °C) and put the beans and salt in a pot. Set a large pot on the stove and place 1 pound (0.45 kg) of dry pinto beans and 1/2 teaspoon (3 g) of kosher salt into it.[7]
    • If you see any broken beans, discard them.
  2. Watermark wikiHow to Cook Pinto Beans Quickly 2 Pour in enough water to cover the beans by 1 1⁄2 inches (3.8 cm). Since the size of your pot will determine how much water you need to add, pour in enough water so the beans are completely submerged.[8]
  3. Watermark wikiHow to Cook Pinto Beans Quickly 3 Bring the beans to a boil before putting them in the oven. Turn the burner to high and heat the beans until the water begins to boil vigorously. Then turn off the burner and put the lid on the pot. Carefully transfer the hot pot to the preheated oven.[9]
  4. Step 4 Bake the pinto beans for 75 minutes. 4 Bake the pinto beans for 75 minutes. Keep the pot covered so the water doesn't boil out as the beans bake. Check the beans after they've cooked for 45 minutes to ensure that there's still water covering the beans. Let them cook for another 30 minutes or until they're tender.[10]
    • If the beans look dry at the halfway point, pour in boiling water.
  5. Step 5 Use the pintos in a recipe or store them in the refrigerator. 5 Use the pintos in a recipe or store them in the refrigerator. Remove the beans from the oven and eat them in your favorite recipe. If you want to use them later, refrigerate them in an airtight container for up to 3 to 5 days or freeze them for up to 6 months.[11]
    6. Advertisement
Method 3 Method 3 of 3:

Pressure-Cooked Pintos

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  1. Watermark wikiHow to Cook Pinto Beans Quickly 1 Put the dry beans, water, and oil into a pressure cooker. Add 1 cup (200 g) of dry pinto beans to a pressure cooker and pour in 4 cups (0.95 l) of water and 1 tablespoon (15 ml) of oil.[12]
    • Use a neutral oil such as vegetable or canola oil.
    • If you'd like to make more beans, add 3 cups (710 ml) of water and 1 tablespoon (15 ml) of oil for every extra cup (200 g) of dry pinto beans you put in the cooker.
  2. Step 2 Close and pressure cook the beans for 22 to 25 minutes. 2 Close and pressure cook the beans for 22 to 25 minutes. Secure the lid of the pressure cooker in place and adjust the pressure to high. Pressure cook the beans for 22 to 25 minutes so they're cooked, but firm.[13]
    • If you'd like softer beans, add 2 minutes to the pressure cooking time.
  3. Step 3 Quick release the pressure in the cooker. 3 Quick release the pressure in the cooker. Open the valve on your pressure cooker so the steam quickly escapes. You should see the float valve drop before the lid unlocks and then you can open it. Remember to point your hands and face away from the escaping steam to prevent getting burned.[14]
  4. Step 4 Drain and use the pinto beans. 4 Drain and use the pinto beans. Set a fine mesh strainer in the sink and pour the cooked beans into it so the water drains. Then you can use the beans in your favorite recipes or store them until needed.[15]
    • To store the beans, put them in an airtight container and refrigerate them for up to 3 to 5 days. You can also freeze the beans for up to 6 months.
    5. Advertisement

Recipes

Sample Stovetop Pinto Beans Recipe Sample Oven Baked Pinto Beans Recipe Sample Pressure Cooker Pinto Beans Recipe

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Things You'll Need

Quick-Soaked Stove Top Beans

  • Large pot with a lid
  • Measuring spoon
  • Spoon

Oven-Baked Pintos

  • Large pot with a lid
  • Measuring spoon
  • Spoon

Pressure-Cooked Pintos

  • Pressure-cooker
  • Measuring cups and spoons
  • Fine mesh strainer

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References

  1. ↑ https://www.epicurious.com/expert-advice/soaking-salting-dried-bean-myths-article
  2. ↑ https://www.epicurious.com/expert-advice/soaking-salting-dried-bean-myths-article
  3. ↑ https://www.epicurious.com/expert-advice/soaking-salting-dried-bean-myths-article
  4. ↑ https://www.epicurious.com/expert-advice/soaking-salting-dried-bean-myths-article
  5. ↑ https://www.epicurious.com/expert-advice/soaking-salting-dried-bean-myths-article
  6. ↑ https://www.epicurious.com/expert-advice/soaking-salting-dried-bean-myths-article
  7. ↑ https://www.thepauperedchef.com/article/90-minute-no-soak-beans
  8. ↑ https://www.thepauperedchef.com/article/90-minute-no-soak-beans
  9. ↑ https://www.thepauperedchef.com/article/90-minute-no-soak-beans
More References (6)
  1. ↑ https://www.thepauperedchef.com/article/90-minute-no-soak-beans
  2. ↑ https://www.thepauperedchef.com/article/90-minute-no-soak-beans
  3. ↑ https://www.foodnetwork.com/recipes/pressure-cooked-pinto-beans-recipe-2014990
  4. ↑ https://www.foodnetwork.com/recipes/pressure-cooked-pinto-beans-recipe-2014990
  5. ↑ https://www.foodnetwork.com/recipes/pressure-cooked-pinto-beans-recipe-2014990
  6. ↑ https://www.foodnetwork.com/recipes/pressure-cooked-pinto-beans-recipe-2014990

About This Article

Chef Jeff Woodward Reviewed by: Chef Jeff Woodward Private Chef This article was reviewed by Chef Jeff Woodward and by wikiHow staff writer, Jessica Gibson. Jeff Woodward is a Private Chef and the Owner of The Rogue Chef based in Branson, Missouri. With over 20 years of experience in the restaurant industry, he has cooked for esteemed clients including The Harlem Globetrotters, Peyton Manning, Mark Wahlberg, and Justin Timberlake. Chef Jeff won the Branson Tri-Lakes News Reader's Choice Award 2023 for Best Catering. He has been the Featured Chef Demonstrator for 2 years in a row for The Women's Show in Springfield, MO. The Rogue Chef has been the Hollister Chamber of Commerce Spotlight Chef, an award published in Tri-Lakes News. Chef Jeff's food has been featured on KY3 Television. He publishes a recipe weekly in the Branson Globe newspaper and monthly in Lost on the Lake Magazine. He published a feature article for Chef Talks in Discover Home and Style Magazine. He has an associate’s degree from Southwestern Illinois College and a Culinary Arts degree with a Certification in Baking from Ozark Technical College. This article has been viewed 91,775 times. 1 votes - 100% Co-authors: 5 Updated: March 10, 2025 Views: 91,775 Categories: Rice and Beans Article SummaryX

To make quick stove-top pinto beans, pour some dried pinto beans into a pot and cover them with about 2 inches of water. Cover the pot and bring the water to a boil over high heat. Once the water begins to boil and you notice steam escaping from under the lid, turn off the heat and let the beans rest for about 1 hour with the cover on. This will soften the beans. Next, stir in a little salt and bring the beans and water back to a gentle boil. Simmer the beans uncovered for 1 to 1 ½ hours or until they are tender. Once the beans are cooked, you can either incorporate them into your favorite recipe or store them for later. Keep the beans in an airtight container in the fridge for 3 to 5 days, or freeze them for up to 6 months. For more ideas, like how to quickly cook pinto beans in the oven, keep reading! Did this summary help you?YesNo

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Reader Success Stories

  • Rene Miller

    Rene Miller

    Mar 27, 2021

    "Perfect, thank you. I panicked when I found I had only one can and I did not want to go to the store, ugh. So, I..." more Rated this article:
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Did this article help you?

Yes No Advertisement Cookies make wikiHow better. By continuing to use our site, you agree to our cookie policy. Chef Jeff Woodward Reviewed by: Chef Jeff Woodward Private Chef Co-authors: 5 Updated: March 10, 2025 Views: 91,775 100% of voters found this recipe helpful. 1 votes - 100% Click a star to add your vote Rene Miller

Rene Miller

Mar 27, 2021

"Perfect, thank you. I panicked when I found I had only one can and I did not want to go to the store, ugh. So, I..." more Rated this article: Carolyn Hayes

Carolyn Hayes

Nov 9, 2020

"Quick, excellent way to cook pinto beans." Rated this article: Share yours! More success stories Hide success stories

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