Pinto or Black Beans--No Soak Recipe

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“I use for rice dishes, refried beans, salads, burritos, tacos, dips, salsa, chips, and quesadillas. The spice mixture makes and excellent rub for meats--pork, beef, or chicken. After applying meat rub, please cover and put in refrigerator for 4 hours. . Please do not soak the beans ahead of time. The spices are absorbed during the cooking process. Recipe takes about 3 to 4 hours. Black beans cook faster than pinto beans.”
3hrs 10mins

Ingredients Nutrition

  • Spice Mixture
  • 7 tablespoons salt
  • 5 tablespoons chili powder
  • 3 tablespoons cumin
  • 2 tablespoons garlic powder
  • 2 tablespoons black pepper
  • Beans
  • 1 lb beans (pinto beans or black beans)
  • 2 tablespoons vegetable oil
  • add 2 tablespoons of spice mixture and 2 tablespoons vegetable oil to one lb beans


  1. Check out the beans for bad beans and stones. Wash beans, Soak in water for 10 minutes. Bad beans will float. Pick beans for bad beans again.
  2. Make the spice recipe as listed above. Store in dark place in a jar for later use.
  3. Do not presoak beans. Add 2 tablespoons spice mixture, 2 tablespoons vegetable oil, and water to cover one lb beans in a saucer pan. Bring to slow boil. Simmer. Keep beans just covered. Check water every 30 minutes and stir beans to keep beans covered. Add 1/2 cup of water as required. This is very important to keep beans barely covered with water. Beans will be done in 3 to 4 hours. The secret to this recipe is keep the beans just covered with water and slowly simmer. Flavor of spices will be absorbed into beans.

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