What to Add to Plain Beans to Make Them Taste Amazing

Last week, I told Jack, “I’ll never buy pinto beans in a can again!” as I ate spoonful after spoonful of them straight from the pot on the stove. Maybe I was exaggerating—after all, canned beans are very handy—but I won’t reach for them as often as I used to. There’s one thing I’ve learned in the past year: always make pinto beans from scratch. They will be creamier and taste better.

I’ll be the first to admit that I’m arriving late to the dried beans party. A few years back, I did try cooking them, but without much luck. I now know that the beans I had were too old and dried out to soften properly (note: fresher beans are better; look for yours at a store with a lot of customers coming in and out!) But at the time, I decided that cooking dried beans just wasn’t for me.

What won me over? Our neighborhood bar, Kite String Cantina, started offering a weekly box of local foods. We started getting a bag of dried beans every week along with Chef Renee’s SUPER tasty sauces and fresh vegetables.

So over the last few months, I’ve perfected my method for how to cook pinto beans from scratch. This pinto beans recipe is amazingly simple, and it’s delicious, too. The beans are lightly spicy, aromatic, and irresistibly creamy. Try it once, and you’ll never want to eat pinto beans any other way.

Beans are an incredibly versatile and nutritious staple ingredient. They are packed with protein fiber and key nutrients like iron, potassium, magnesium and folate. However, plain beans straight from the can can be rather boring and bland on their own. The good news is that with a few simple additions, you can transform boring beans into an absolutely delicious dish!

In this article, I’ll share my top tips on what to add to plain beans to make them taste amazing. Whether you are looking to spice up canned beans or want to add flavor to homemade beans, these additions will take your beans from blah to ta-dah!

Aromatics – The Flavor Base

The first thing I recommend adding to beans is aromatics. Aromatics build a flavor base and add wonderful depth to your beans. Common aromatics include:

Onions – Yellow, white or red onions all work beautifully. Diced or sliced, they add a sweetness.
Garlic – A must for most savory dishes. Minced or grated garlic packs a flavor punch.
Celery – Diced or chopped celery adds freshness.
Carrots – Grated or diced carrots lend a subtle sweetness.
Bell Peppers – Diced red, yellow or green peppers add a crisp freshness.

Sauteeing the aromatics briefly before adding your beans helps develop their flavors. But you can also just toss them in raw. Whichever method you choose, aromatics infuse beans with more complexity.

Herbs and Spices

Another way to quickly elevate the flavor of beans is by incorporating herbs and spices. Here are some excellent options:

Cumin – This spice is commonly used in Mexican and Southwestern cuisine. It adds a warm, earthy flavor.
Chili Powder – Depending on the blend, this can provide a mix of smokiness, heat and depth.
Oregano – Both dried and fresh oregano lend a subtle grassy, woodsy note. Mexican oregano is excellent with beans.
Cilantro – Fresh chopped cilantro brightens up beans with its zesty, lime-like flavor.
Thyme – Earthy thyme complements the nutty flavor of beans.
Smoked Paprika – As the name suggests, this adds a touch of smokiness.
Bay Leaf – In addition to seasoning, bay leaves lend a woodsy aroma.

Experiment with spices like cayenne, coriander, cumin or red pepper flakes to amp up the flavor even more. The options are endless!

Acidic Ingredients

Incorporating something acidic is key when seasoning beans. Acidic ingredients like lemon juice, vinegar or tomatoes help balance out beans’ natural starchiness. They add brightness and prevent the beans from tasting flat. Some easy acidic additions include:

Lemon Juice – A squeeze of lemon brings vibrancy.
Red or White Wine Vinegar – A teaspoon or two of vinegar per can of beans provides tang.
Tomatoes – Diced, crushed, pureed or tomato sauce adds sweet acidity.
Hot Sauce – A dash or two of hot sauce gives beans a spicy kick.

Don’t be afraid to experiment with the amount until you achieve the desired flavor balance. Start small and adjust to your taste preferences. The acid will make a big difference in livening up the entire dish.

Rich Ingredients

While beans themselves have a rather mild flavor, pairing them with richer, more intensely flavored ingredients can really make them shine. Consider incorporating:

Bacon – Classic! Crisp chopped bacon adds a smoky, salty flavor.
Ham or Sausage – Diced ham and crumbled sausage lend meaty flavors.
Caramelized Onions – Sweet, browned onions add incredible depth.
Roasted Garlic – Warms and mellows the garlic’s bite.
Cheese – Sharp cheddar, crumbled feta, grated Parmesan, etc.
Avocado – Cubed or sliced avocado contributes creaminess.

The options are limitless! Anything from olives, to roasted peppers, to coconut milk can complement beans’ earthy flavor.

Liquids

The liquid you cook the beans in, or add after heating, also significantly impacts flavor. Swap out plain water for:

Broths – Chicken, beef and vegetable broth lend richer depth.
Wine – Red or white wine bolsters flavor.
Beer – Stouts, porters and dark beers work especially well.
Coffee – Surprisingly, a small amount of coffee intensifies the flavor.
Coconut Milk – Adds richness and subtle sweetness.

Even just using milk or cream instead of water makes a difference. Liquids introduce new dimensions that water simply cannot.

Finishing Touches

Lastly, don’t forget garnishes and finishing touches! Toppings like:

Fresh Chopped Herbs – Cilantro, parsley, basil, mint, etc.
Nuts – Chopped walnuts, almonds, pecans add crunch.
Seeds – Pumpkin, sunflower and sesame seeds also provide texture.
Crumbled Cheese – A little feta, goat cheese, queso fresco or shredded cheese.
Sour Cream – Cool, tangy contrast to the beans.
Hot Sauce – More hot sauce never hurts!

These extras add appealing textures and visual appeal. They put your bean dish over the top.

Putting it All Together

While plain beans may seem bland, with the right additions, they can become an exciting and flavorful component of a meal. Follow these tips:

Start with a flavor base of sauteed aromatics like onion, garlic, celery and carrots.
Incorporate herbs, spices and acid to balance flavors. Think cumin, oregano, cilantro, lemon juice.
Add richness from ingredients like bacon, sausage, caramelized onions, cheese and avocado.
Cook beans in flavorful liquids like broth, wine or beer instead of plain water.
Finish with fresh herbs, nuts, seeds, cheese and other toppings.

The possibilities are endless, so unleash your imagination! With a combination of aromatics, acidity, richness and texture, you can take beans from boring to beautiful. Next time you cook up a pot of beans, try jazzing them up. Your tastebuds will thank you!

So instead of asking “what do I add to plain beans?”, start answering “what won’t I add to take these beans to the next level!” Get creative with produce, spices, meats, liquids and garnishes galore. Before you know it, plain old beans will become your new favorite bean masterpiece.

what to add to plain beans

How to Cook Pinto Beans

While this way of cooking pinto beans from scratch does take some time, don’t let that bother you! It’s really easy and you don’t even have to touch the beans during the process. Here’s how it goes:

First, soak the beans. Sift them through a large colander to get rid of any stones or other things that might be in them. Rinse them well and transfer them to a large bowl. Put them somewhere with two to three inches of water over them and let them soak for at least eight hours, or overnight.
The next day, cook the aromatics. Heat up a large pot or Dutch oven over medium-low. Add half an onion and cook it. If you like your beans spicy, add a jalapeño. When the onion starts to get soft, add the cumin, water, oregano, salt, pepper, and soaked and drained beans.
Then, simmer. The time will depend on how fresh your beans are and how you like them cooked. I cook my pinto beans until they are soft and the liquid around them gets thick. After an hour, I check again, and then every 15 minutes after that.
Finally, season to taste. Add more salt, pepper, and chili powder to taste after the beans are cooked the way you like them.

That’s it! Find the complete recipe with measurements below.

Pinto Beans Serving Suggestions

This pinto beans recipe is also a fantastic side dish. Serve it as part of an at-home taco bar or with any of these Mexican-inspired recipes:

The Secret to Cooking Beans The Right Way So You’re Not Farting All Day!

FAQ

What can I add to beans for flavor?

Toss drained/rinsed/dried beans with a bit of olive oil (or avocado oil) and your favorite seasonings. You can add crushed whole seeds (coriander, cumin, fennel, mustard, etc.), woodsy herbs (thyme, oregano, rosemary, sage), red pepper flakes, crushed garlic cloves, and of course salt and pepper.

How to make beans more interesting?

Caramelized Onion + Bacon + Espresso Powder Slowly caramelize a chopped onion in a bit of oil, then add bacon and cook until crispy. Add the can of beans and stir, making sure to scrape up any tasty bits that have stuck to the pan. To finish, toss in a pinch of espresso powder for an extra hit of earthy flavor.

What to add when cooking beans?

(And soaking your beans in salt water before cooking not only adds flavor, it can also help them cook more quickly.) Don’t stop at salt and black pepper. Spices like cumin, cinnamon, coriander, ground chiles and allspice add depth and complexity to your bean pot and are traditional additions in many cultures.

How do you make beans more appealing?

Use aromatics, like onion, garlic, and herbs, in your cooking liquid—they’ll transform any pot of beans into something far more flavorful. Oh, and don’t worry about making too many beans at once.

What do you put in a fried beans?

Aromatics: minced onion, jalapenos, and garlic add cozy, craveable flavor. Extra virgin olive oil: for sauting the onion, jalapeno, and garlic. Seasonings: cumin, smoked paprika, salt, and pepper bring a warming, smoky taste to the beans. Hot sauce: this is optional but I find adds a welcomed tang, and heat of course.

What is the best way to eat beans?

The best way to eat beans is to first cook them in a large pot of water, about 4 cups of water to every 1 cup of beans. Adding lemon grass or other herbs to the water can improve the flavor. Once beans are cooked the best thing to do is combine them with cooked rice, this is because beans are low in methionine and rice is low in lysine, so combining them makes a more complete protein.

What herbs go well with beans?

The aromatics I tend to use are onions, carrots, garlic, and celery, and then heartier, woodsy herbs, like rosemary, sage, and thyme, which marry beautifully with the earthy-sweet flavor of beans. If I have rosemary, sage, and thyme, I might put a sprig of each in; if I have only one of them, then I’ll add a couple of sprigs.

Can you add baking soda to beans?

For especially hard beans one classic trick you can try is to add 1/4 teaspoon of baking soda to the beans while you’re boiling them (1/4 teaspoon for every pound of beans). Be careful though: If too much is added or if it’s added to beans that aren’t too hard, you could end up with mushy beans. Let’s get started!