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Simple Pinto Beans

by on December 14, 2009 in Legumes, Main Courses December 14, 2009 LegumesMain Courses
See post on thechattymom’s site!
5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

A super simple and easy recipe for making a perfect pot of pinto beans. Given to me by my Mexican mother-in-law, who keeps them as a staple item in the house.

These beans are a perfect side for Mexican dishes or served over hot cornbread for a comfort food meal.

Ingredients

  • 2 cups Pinto Beans, Dry
  • 4 cups Water, Plus More To Cover Beans For The Initial Boil
  • 2 cubes Beef Bouillon
  • 2 cloves Garlic, Minced
  • 1 teaspoon Sea Salt, to taste

Preparation

Start by sifting through pinto beans. Discard all broken/halved/rotten beans … and any rocks you come across. None of these things add any value to the final product whatsoever.

Add pinto beans and water to a large saucepan. DO NOT presoak beans! Bring to a boil over medium-high heat.

Once pot comes to a boil, add beef bouillon cubes, garlic and bring the heat level down to medium-low. Simmer for 30 minutes.

After 30 minutes, add 1 cup of water. Continue to simmer for 1 hour.

Add 2 cups of water. Continue to simmer for 1 hour.

Add a final cup of water and allow beans to simmer for 30 minutes to 1 hour.

Check beans for doneness. They should be tender throughout. If not, cook for an additional 30 minutes.

Season with salt to taste. Serve and enjoy!

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2 Reviews

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afrigal76 on 12.18.2012

These are great. I also put them in crock pot for 6 hrs on low and I don’t presoak them – SUPER easy and indeed a great staple. Great to finally have a simple, delish pinto bean recipe!

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milkwithknives on 9.20.2010

Terrific beans! I make them like this all the time, though usually in my crockpot for convenience, except I use ham base instead of beef. A truly delicious staple, even just in a bowl by themselves.

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