Pinto Beans in a Flash: Three Fast Cooking Methods
Rinse your pinto beans and pick out any debris. No need to soak if you’re in a rush!
For stovetop: Toss beans in a pot, cover with water, and bring to a boil. Lower the heat and simmer for about 1 hour, checking for tenderness.
For oven-baked: Place beans in a Dutch oven, add water, cover, and bake at 350°F for 75-90 minutes. This method is super hands-off.
For pressure cooker: My favorite! Add beans and water, seal the lid, and cook on high pressure for 30 minutes. Let the pressure release naturally for the creamiest beans.
Each method gives you soft, ready-to-use pinto beans—perfect for refried beans or chili. I love how the pressure cooker saves the most time, but the oven is great if you want to set it and forget it.
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