Introduction

Pinto beans are one of the most popular types of dried beans. They’re also very versatile: You can use them in soups, salads, casseroles and chili. But how long does it take for pinto beans to cook? If you’ve ever wondered this question—or if you’re just trying to figure out how long you need to prep your food before dinner—we can help! We’ll start by showing you some different ways to cook pinto beans and then give you some specific times so that everything comes out perfectly every time.

You can cook pinto beans in the microwave, on the stovetop and in a slow cooker.

Pinto beans are a staple of Mexican cuisine, particularly in the form of refried beans. They’re also popular in the United States and other countries, where they can be found at most grocery stores. Pinto beans are easy to prepare and cook, with simple methods that take just minutes or hours depending on whether you choose to use a slow cooker or microwave.

To cook pinto beans on the stovetop:

• Rinse 1 cup dried pinto beans under cold running water until no more foam appears at the top of your bowl (this removes dirt).
• Put them in a large pot with 6 cups water; bring to a boil over high heat; reduce heat and simmer until tender but not mushy–about 45 minutes for soaked overnight and 60 minutes for unsoaked dried ones.*

In the microwave, pinto beans take about 2 1/2 hours to cook.

Rinse the pinto beans and place them in a large microwave-safe bowl. Add water to cover the beans, then cover the bowl with plastic wrap or aluminum foil.

Cook on high for 2 1/2 hours, checking every 30 minutes to add more water if necessary (the liquid should be about an inch above the top of your beans).

On the stovetop, you’ll need to boil your beans for just over an hour.

To make pinto beans on the stovetop, you’ll need to boil them for just over an hour. To do so:

• Use a large pot with plenty of water and add it to your stovetop. Bring the beans to a boil and then turn down the heat so that they continue to bubble gently but don’t overflow or splash out of their cooking vessel.
• Don’t add any salt until after your pinto beans have cooked for at least 30 minutes–and even then, only if you think they need it! Salt can make them tough and dry out if added too early in the process (which is why we recommend waiting until just before serving).

In a slow cooker or Crock-Pot, you can start with raw beans or pre-cooked.

There are two ways to cook pinto beans in a slow cooker:

• Add the raw beans directly to your Crock-Pot with water and cook on low for 8 hours.
• Cook them in a separate pot first, then add them when you’re ready for dinner.

Pinto beans will cook easily and quickly in any of these three methods

Pinto beans are a great source of protein and fiber, as well as iron and folate. They’re also an excellent source of magnesium. In fact, one cup cooked pinto beans contains 13 grams of protein–that’s nearly half your daily requirement!

Pinto beans can be cooked quickly in any way you prefer: on the stovetop or in the oven (or even in a slow cooker). The following three methods will all yield delicious results:

Conclusion

Pinto beans are a great, healthy food that can be cooked in many different ways. They’re also easy to prepare and make delicious meals out of! Whether you choose to cook yours in the microwave, on the stovetop or slow cooker, you’ll have delicious pinto bean dishes in no time at all.