Watch icn

An Overview of Black and Pinto Beans 04:34

Christy Vega

You'll never buy canned beans again after you learn how to make perfectly plump and flavorful beans from scratch

An Overview of Black and Pinto Beans 04:34

Christy Vega

You'll never buy canned beans again after you learn how to make perfectly plump and flavorful beans from scratch

Easy
Prep Time Cook Time Total Time Serving Size

The Steps

  1. 1. Add 2 cups of dried pinto OR black beans to a large mixing bowl and cover them with water. Allow them to soak for at least 30 minutes. If using pre-soaked beans, omit this step. 00:36

  2. 2. Drain the water from the bowl. Pour 4 cups of water into a large saucepan. Bring the water to a boil. Add the soaked beans to the boiling water. Add a teaspoon of salt and cook for an hour to an hour and a half. 01:15

  3. 3. Use a slotted spoon to remove a few beans from the pot. The beans are finished when they are pump and soft. Remove the rest of the beans from the pot and serve. 03:12

What You'll Need

Equipment

- Large mixing bowls (2)
- Large saucepans (2)
- Slotted spoon
- Colander (optional)

Ingredients

- Black beans, dried (2 cups)
- Pinto beans, dried (2 cups)
- Salt (2 teaspoons)

Chef Notes

Black beans and pinto beans are the two types of beans most commonly used in Mexican cuisine. Pinto beans have a milder flavor than black beans, and are slightly juicier when cooked.

Both black and pinto beans are high in fiber and other vitamins and nutrients. They have high protein content, and help lower cholesterol.

Dried black and pinto beans can be purchased at most any grocery store. Pre-soaked beans are available for purchase as well.

Soaking beans helps to rid them of any dirt or rocks that may have snuck in during the drying process. It also promotes a shorter cooking time, and helps the beans to retain more of their nutrients. Additionally, soaking prior to cooking helps the bean cook evenly so they don’t split open.

For additional flavor, add garlic, pepper, cumin, or any other spice to the saucepan during the cooking process.

Comments

Sign up to leave a comment

Taught by

Christy profile

Chef Christy Vega

Los Angeles

Christy Vega was born to a long line of restaurateurs. Her grandparents, who immigrated to Southern California from Tijuana i... read more