Dry pinto beans
1 whole white onion
3 pealed whole garlic cloves
The ratio is 1 cup of beans to 3 cups of water.
- In the pot seen above I filled it with 1/3 of beans and the rest water.
- Takes ~3 hours to cook
- Rinse beans in warm-Hot water. (no need to soak them)
- Boil water with onion & garlic (cut onion in half, do not chop it into little piece)
- When water comes to a boil add beans
- Cover pot and let cook on Medium heat for about 3 hours or until beans are firmly soft.
- Salt to taste
When I make this amount of beans I usually get 4 servings for my entire family of 4. I freeze about 3 batches of beans in a freezable container to use through the week.
Re-Frying Your Beans
- To re-fry the beans my Nana use to use lard, yep, lard. My mom uses canola oil and I usually use nothing. If you do want to re-fry them this is how you do it. Heat up a little bit of cooking oil. In a separate pot mash up the whole beans until they are smooth. When oil it every hot pure it into the pot and mix.
- In the picture above these are the beans without oil.
- These are great as a side dish (is usually the way we eat them) or you can make the best bean burritos!