Pinto beans are a long time favorite in our house. Simple, nutritious and easy on the budget. Our children love a variety of beans. Our most often reached for staple is pinto. We do not buy canned beans except for on a very rare occasion. Cooked from scratch yields the best flavor and you can control the sodium content.
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- 4 cups dried beans (soaked over night if possible) drained and rinsed the next morning,then into a stock pot
- cover with filtered water
- Add 1 TBS sea salt
- 2 tsp garlic powder or press in some fresh garlic
- Add 1/2 to 1 chopped onion or use 2 TBL onion flakes
- Cook on medium to high heat until you see a consistent boil. Lower heat and continue to cook for several hours until beans are tender. Keep an eye on the water and add more as you see the need.
- One foolproof way to have delicious beans is to add in 1 cup of your favorite salsa. Or, try adding in a can of Rotel or a can of green chilis or add in some cilantro, cumin or cayenne.
This particular recipe is LARGE it will give you at least 4 quarts of cooked beans. You might want to pare it down some OR go ahead and make them and then freeze them. We like to put beans in quart size mason jars. Leave at least 1 inch or more at the top so you can freeze the beans without the jar bursting.
Then, when you need a healthy addition to any meal, reach for a jar of beans. You can warm them and make bean dip, layered dip or just enjoy a bowl of beans with some chopped avocado, sour cream and salsa.
How do you make your pinto beans?