How To make Pinto Beans
4 c Water
2 c Pinto Or Black Beans; 1 lb
1/2 c Onion; Chopped, 1 Md
1/4 c Vegetable Oil
1 ts Salt
1 ts Cumin Seed
2 ea Cloves Garlic; Crushed
1 ea Bacon; Slice
Mix the water, beans, and onion in a 4-quart Dutch oven. Cover and heat to boiling. Boil 2 minutes and remove from the heat; let stand for 1 hour. Add just enough water to the beans to cover. Stir in the remaining ingredients and heat to boiling. Cover and reduce the heat. Boil gently, stirring occasionally, until the beans are very tender, about 2 hours, (add water during the cooking time if necessary); drain the beans. Beans can be covered and refrigerated up to 10 days.
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The EASIEST Homemade Pinto Beans, from scratch! You’ll never go back to store bought!
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Pinto Beans:
1 lb pinto beans
1 head of garlic
1 onion
3 bay leaves
1 tbsp salt
Instructions:
1. Look through the dry pinto beans to remove any small rocks or weird pieces.
2. Add dried pinto beans to a large bowl cove them with water and let soak for 4-8 hours or overnight.
3. After soaking, drain the beans from the soaking water.
4. Add the soaked beans to a large pot along with enough water to cover them by 2 inches. Add the onion, garlic and bay leaves.
5. Bring the beans to boil on a medium high heat and let them cook for about 1 1/2 - 2 1/2 hours.
6. At the 1 hour mark of cooking, season the beans with the salt. Mix to combine and keep cooking until fully tender.
7. Test the tenderness of the beans by placing a bean between your fingers, if it smashes easily with no hesitation, the beans are ready to enjoy.
8. You can use these beans in any recipe you’d use beans for, or divide them into zip lock baggies and store in freezer for whenever you need beans.
To make refried beans:
Ingredients:
2-3 cups cooked pinto beans
3 tbsp cooking fat (oil or lard)
1 onion, diced
1 Jalapeño, diced
1 Roma tomato, diced
1 tsp salt
1 tsp black pepper
Instructions:
1. To a large skillet on medium heat, add the cooking fat of your choice, once hot, add the onion and jalapeños. Cook until softened, about 5-8 minutes.
2. Add the tomatoes & cook for another 4-8 minutes.
3. Season with salt & pepper.
4. Add the cooked pinto beans and mix to combine, let them come to a simmer.
5. With a potato masher or immersion blender, mash the beans until you get your desired consistency, I prefer a chunkier refried bean so I use a potato masher.
6. Once mashed, the beans are ready to enjoy, you can keep simmering the beans for anywhere from 5-10 minutes if you want a thicker consistency.
7. Beans are ready to enjoy in your favorite recipes!
Hope you enjoy & please let me know if you have any other requests.
Make CARNE ASADA CHARRO BEANS for your next BACKYARD PARTY (the SECRET Mexican Restaurant Recipe)
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PARTY BEANS INGREDIENTS
– 2lb Caserole Brand Pinto Beans
– 2 Roma Tomatos
– 2 Jalapeños
– 3 Garlic Cloves
– Handful of Cilantro
– 1/2 White Onion
– About 1/2 of a Salt Pork
– 2 Strips of Thick Cut Bacon
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Spain on a Fork is a member of the Amazon Affiliates Program. If you purchase through these links, you pay the same price, and Spain on a Fork receives a small commission, which helps with all the expenses to keep Spain on a Fork going. Thank you for your support :)