Ingredients:

  • 1 lb (450g) dried pinto beans, sorted and rinsed
  • 8 cups (1.9L) filtered water, divided
  • 1 tsp (6g) sea salt
  • 1 medium (110g) yellow onion, diced
  • 4 cloves (12g) garlic, smashed
  • 1 tbsp (15ml) extra virgin olive oil
  • 1 bay leaf
  • ½ tsp (3g) black pepper

Instructions:

  1. Rinse the dried pinto beans in a fine-mesh strainer, removing any shriveled seeds or small stones. Place them in a large bowl and cover with 6 cups (1.4L) of water. Soak overnight (8–12 hours). Drain and rinse before cooking.
  2. Heat the olive oil in a stockpot over medium heat. Add the diced onion and sauté until translucent and fragrant (about 5 minutes).
  3. Stir in the smashed garlic and black pepper, cooking for another 60 seconds until the garlic is aromatic but not browned.
  4. Add the soaked beans, bay leaf, and the remaining 2 cups (480ml) of water (adding more if needed to cover the beans by 2 inches).
  5. Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover with a lid slightly ajar and simmer, adding water periodically to keep beans submerged.
  6. After approximately 2 hours, taste the beans. Once tender and buttery, stir in the sea salt and simmer for an additional 15 minutes.
  7. Remove the bay leaf before serving.