The Cupboard's Pinto Beans ingredients(2 cups / 16-oz) dried pinto beans
1 tsp salt
4 garlic cloves, minced
1 medium onion
2 fresh cilantro sprigs (or 1 tsp dried coriander leaves)
The Cupboard's Pinto Beans DirectionsPre-soak beans the night before
Rinse and sort beans in a large pot. To 2 cups beans, add 16 cups cold water and let stand overnight (at least 8 hours).
Cook beans the next day
Add enough hot water (or chicken stock) so that the level is two- to three- (2-3) inches above the beans. Stir in the salt, minced garlic and onion.
Simmer, uncovered, over Medium heat until tender, about four (4) hours. Stir occasionally and make sure the water level is sufficient to always cover the beans. You may need to add more water.
During the last thirty (30) minutes of cooking, adjust seasonings and add the fresh cilantro (or dried coriander). Continue cooking, uncovered, another thirty (30) minutes.
The Cupboard's Pinto Beans Notes
- Slightly adapts recipe from Charles Cavallo and John M. Bailey. Charles Cavallo's World Famous Cupboard Cookbook (Starr Toof Printing Co., 2001), 43.
You might like