pinto beans

We do love a Mexican breakfast in this house, my husband especially so it’s a good thing we live in SoCal where it’s the norm, great Mexi joints all over the neighborhood. My husband’s also veggie/pescatarian-ish so I’m always looking for new ways to cook up beans. Beans as a side to anything in my kitchen and this recipe for pinto beans is a staple around here. My friend, E shared her simple recipe with me and it’s a weekly thing we make and store in the fridge, it’s easy, tastes great and is good for you. She came over with a bottle of freshly made beans and her famous green chili sauce the other day. We love it! especially dressed with the green chili sauce and spicy Cholula. Try it.

E’s Simple Pinto Beans

2 cups dried pinto beans

8 cups water

1 medium onion (chopped)

2 tsp salt

1. Start with rinsing 2 cups of dried pinto beans, sort through the beans taking out any bad beans and foreign objects, sometimes small stones and pieces of dirt so rinse well.

2. Put rinsed beans into a heavy cooking pot and add 6 cups of fresh water, place lid on and  bring to boil and boil for 2 minutes more. This is going to be what they call a fast soak. Take off of burner, keeping the lid on and let sit for one hour, this takes the place of soaking overnight.

3. When beans are ready to cook after sitting one hour, then add 1 medium onion chopped, 2 teaspoons of salt and add two more cups of water. Bring to a boil on high heat and with the lid slightly ajar turn heat down to medium and cook for 1 1/2 hours stirring occasionally so beans don’t stick and after 1/2 hour turn heat down a notch and again at the last half hour turn down a notch or two more. Finish up checking your liquid level, maybe adding a little more water if necessary, the beans should be hearty and savory tasting. Enjoy.


2 Comments to “pinto beans”

  1. I adore pinto beans. I included them in the recipe for three bean salad posted a couple of days ago!

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