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Pinto Beans Recipe

Simple, tender pinto beans soaked overnight and simmered with aromatics.
Prep Time5 minutes
Cook Time45 minutes
Total Time8 hours 5 minutes
Servings: 4 servings

Ingredients

  • 1 cup dried pinto beans
  • 1 white onion quartered
  • 1 garlic clove
  • 1 jalapeño pepper
  • pinch salt
  • pinch black pepper

Instructions

  • Rinse the dried pinto beans under cold water, then place them in a large bowl and cover with several inches of water.
  • Soak the beans overnight or for at least 8 hours, then drain in a colander.
  • Place the drained beans into a large pot or slow cooker and add fresh water to cover them by about 2 inches.
  • Add the quartered white onion, whole jalapeño, and the garlic clove to the pot; season with a pinch of salt and a pinch of black pepper.
  • Bring the pot to a rapid boil over high heat for about 30 minutes, then reduce the heat to medium and simmer for about 15 more minutes, or until the beans are tender.
  • When the beans are cooked, remove from heat and discard the jalapeño and whole garlic if desired, then serve or cool before storing.

Equipment

  • Large Bowl
  • large pot or slow cooker
  • Colander
  • Knife
  • Cutting Board

Notes

  • Soaking reduces cooking time and improves digestibility.
  • Use more salt to taste after cooking if needed.
  • Remove the jalapeño seeds for less heat.