It was one of those grey, bone-chill evenings where you want to wrap yourself in a blanket and a bowl of something hot and honest. I stood in my kitchen, staring at a bag of dry pinto beans I’d forgotten about in the back of the cupboard. No cans. No rush. Just time. And I thought, right — let’s do this the long way. That’s the thing about cooking beans from scratch: it slows you down in the best way.
Jamie Oliver has this gift, doesn’t he? Makes the simplest things feel like a celebration — rustic, earthy, and full of soul. These vegetarian pinto beans are gently spiced, no fuss, and stupidly satisfying. They remind me of warm afternoons in a Mexican village, though I’ve never actually been. Still, you know what I mean — the food makes you feel like you’ve been there.
Let’s dive in. No tinned cheats, just a pot, a bit of patience, and some damn good beans.
Why You’ll Love It
- Deep, smoky flavour without any meat in sight. Magic from the paprika and cumin.
- One pot, minimal dishes. Your future self will thank you.
- Fantastic for meal prep. They get even better after a day in the fridge.
- Ridiculously cheap and hearty. Perfect if you’re cooking on a budget.
- Customise as you fancy. Add chilli, lime, or a splash of stock — make it yours.
- Warm, filling, and quietly addictive. Honestly, I eat them straight from the pot.
Ingredients
- 1 lb. dry pinto beans
- 6 cups water (plus 2 more cups later)
- ½ tsp cumin — adds a gentle earthiness
- ½ tsp smoked paprika — for that deep, campfire flavour
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper — skip or reduce if you’re heat-sensitive
- Salt, to taste
- Fresh cilantro (optional, for topping)
How to Make It
Soak and sort your beans:
Pour the beans onto a tray or plate and have a quick look — stones do sneak in sometimes. Rinse them, then cover with 6 cups of water in a big pot. Bring to a boil, cover, and simmer on low for an hour. Set a timer. Go read or potter about. Let them do their thing.
Spice it up halfway:
After an hour, add the extra 2 cups of water, then stir in the cumin, smoked paprika, garlic powder, onion powder, and cayenne. Give it a good swirl. The smell at this point? Absolute heaven.
Simmer gently, let them soften:
Cover again and keep simmering low and slow — another 1 to 1½ hours. Stir now and then so nothing sticks. They should be tender, but not mushy. Like, you could mash one with your thumb, but it’d still hold its shape.
Taste, salt, and adjust:
Once they’re lovely and soft, grab a spoon. Add salt — probably more than you think. Salt brings everything forward. Maybe a pinch more paprika if you’re like me and can’t help fiddling.
Finish with fresh bits (if you fancy):
Chop some fresh cilantro and sprinkle over just before serving. Brightens everything up. Bit of lime wouldn’t hurt either.
Serve how you like:
Straight from a bowl. Over rice. With tortillas. Next to eggs in the morning. I’ve even eaten these cold with a spoon at midnight. No shame.
Common Mistakes and How to Dodge Them
Do I need to soak the beans overnight?
Nope. This recipe skips the soak. Boiling straight from dry works just fine, and saves the “oh no, I forgot to soak” panic.
Why are my beans still hard after two hours?
Could be old beans. Seriously — dried beans have a shelf life. Try to buy from places with good turnover.
Why do my beans taste bland?
Salt after they’re mostly cooked. Salting too early can toughen them. But don’t be shy with it — beans need a good hit of seasoning.
They keep sticking to the bottom — what’s going wrong?
You’ve got the heat too high or haven’t stirred enough. Keep it low and gentle, and check every 20–30 minutes.
I once added stock cubes too early and they turned bitter.
Yup, done that. If you’re adding extras like bouillon, do it near the end so it doesn’t get too strong or weird.
Storage and Reheating
Pop them in an airtight container once cooled — they’ll keep happily in the fridge for 5 to 7 days.
Freeze in batches if you’ve made loads. Just defrost overnight in the fridge or under warm water.
Reheat in a pot with a splash of water or broth to loosen them up. Microwave works too — cover so they don’t explode everywhere.
If you’ve got an air fryer, I wouldn’t — but the stovetop brings them back to life beautifully.
Frequently Asked Questions
Can I make this in a slow cooker?
Absolutely. Cook on low for 7–8 hours or high for 4–5, adding the spices halfway through.
What if I want them creamier?
Mash some beans at the end right in the pot. It thickens everything and gives that silky finish.
Can I add vegetables to this?
Sure! Chopped peppers, onions, or tomatoes go great. Toss them in with the spices.
Is this gluten-free?
Totally. Just check your spices if you’re ultra-sensitive — some blends sneak in odd fillers.
Nutrition Facts (Per Serving):
Calories: 180
Fat: 1g
Carbs: 33g
Protein: 11g
Sodium: depends on salt added
Sugar: 1g
Jamie Oliver Vegetarian Pinto Beans
Description
Smoky, tender, and quietly addictive, these one-pot vegetarian pinto beans are a warm hug in a bowl — with cumin, paprika, and a whisper of heat.
Ingredients
Instructions
- Rinse beans and remove any debris.
- Add beans to pot with 6 cups of water. Boil, then simmer covered for 1 hour.
- Add remaining 2 cups of water and all spices. Stir.
- Simmer covered for 1 to 1½ more hours, stirring occasionally.
- Taste for doneness. Add salt and adjust seasoning.
- Serve with fresh cilantro or as you fancy.
Notes
- Don’t salt too early — wait until beans are nearly tender.
- Stir occasionally to avoid sticking, especially in the last hour.
- These freeze beautifully — portion before freezing for quick meals.
- Feel free to mash a few at the end for a creamier texture.