# Components:
→ Beans
01 - 1 pound dried pinto beans, rinsed
→ Aromatics & Seasoning
02 - ½ medium yellow onion, finely diced (about ½ cup)
03 - 2 teaspoons garlic, minced (about 2 cloves)
04 - 2 bay leaves
→ Cooking Liquid & Fat
05 - ⅓ cup extra-virgin olive oil
06 - 4 cups cold water, plus more for soaking
→ Finishing
07 - 1 tablespoon kosher salt (add to taste in the last 10 minutes)
# Directions:
01 - Place the pinto beans in a large bowl and cover with 2–3 inches of cold water. Let soak at room temperature for 8–24 hours.
02 - Drain and rinse the soaked beans thoroughly. Transfer to a medium Dutch oven or heavy-bottomed pot.
03 - Add 4 cups of cold water, diced onion, minced garlic, bay leaves, and olive oil to the pot.
04 - Bring to a boil over medium-high heat, skimming off any foam that forms on the surface.
05 - Reduce heat to medium-low and simmer gently, uncovered, for 1½ to 2 hours. Stir occasionally and add more water if needed to keep beans submerged.
06 - In the last 10 minutes of cooking, stir in the salt. Taste and adjust seasoning if needed.
07 - When beans are tender but still holding their shape, remove from heat and discard the bay leaves. Serve warm or at room temperature as a side dish, in tacos, or as a base for chili.
