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Rice and Beans
How to Cook Pinto Beans Quickly Download Article Co-authored by Jessica Gibson Reviewed by Chef Jeff Woodward
Last Updated: March 10, 2025
Download Article
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 92,416 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
Download Article
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]XResearch source
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]XResearch source Advertisement
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]XResearch source
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 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]XResearch source
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]XResearch source
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 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]XResearch source
You can also freeze the beans for up to 6 months in an airtight container.
Advertisement Method 2 Method 2 of 3:
Oven-Baked Pintos
Download Article
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]XResearch source
If you see any broken beans, discard them.
2 Pour in enough water to cover the beans by 11⁄2 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]XResearch source
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]XResearch source
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]XResearch source
If the beans look dry at the halfway point, pour in boiling water.
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]XResearch source
Advertisement Method 3 Method 3 of 3:
Pressure-Cooked Pintos
Download Article
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]XResearch source
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 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]XResearch source
If you'd like softer beans, add 2 minutes to the pressure cooking time.
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]XResearch source
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]XResearch source
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.
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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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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 92,416 times. 1 votes - 100% Co-authors: 5Updated: March 10, 2025 Views: 92,416 Categories: Rice and BeansArticle 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
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 looked up the quick cook method and it worked great."..." more Rated this article:
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Yes No Advertisement Cookies make wikiHow better. By continuing to use our site, you agree to our cookie policy. Reviewed by: Chef Jeff Woodward Private Chef Co-authors: 5Updated: March 10, 2025 Views: 92,416100% of voters found this recipe helpful. 1 votes - 100% Click a star to add your vote
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 looked up the quick cook method and it worked great."..." more Rated this article:
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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Download Article Co-authored by Jessica Gibson Reviewed by Chef Jeff Woodward 
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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 92,416 times. 1 votes - 100% Co-authors: 5 Updated: March 10, 2025 Views: 92,416 Categories: Rice and Beans Article SummaryX
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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 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 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] 
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] 
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] 
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] 
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] Advertisement 
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] 
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 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] 
Sample Stovetop Pinto Beans Recipe 
Sample Oven Baked Pinto Beans Recipe 
Sample Pressure Cooker Pinto Beans Recipe