Pinto Beans

I know, I know, beans have a bad name some times...but they are a good food.  In Texas we eat pinto beans, up north, they eat white beans or navy beans or red beans. I must say, I like pinto beans better. There are many recipes and uses for the lowly bean.  You can mix it with rice, beef, chicken, and eggs.  Of course, you need cheese to make it extra good.  I have even been making omelets with beans.  Better than ham or bacon?
 Cooking a good pot of pinto beans can be tricky...they first of all need to cook long enough and they need enough salt.  They are perfect for the crock pot .  I use both...crock pot and a stainless steel stock pot.  I remember years ago I used an aluminum pot...oh my they looked bad..Something about reaction.
First you need to make sure there are not rocks in the beans that you are going to cook.  About 2 cups of dry beans will make a good bowl full for 2 people.

Clean first

Next you need to wash enough times until the water is clear.

Needs another rinsing with cool water

Some people soak their beans overnight...I think they loose some of their flavor, but they will cook faster. Besides, I usually don't know I want beans until the day of.

Stainless steel stock pot

Add enough water to cover well---maybe 2 or 3 inches over the beans.  DO NOT ADD SALT before the beans are tender.  Start cooking on medium heat until they beans reach a simmer...turn down the heat and simmer for 2,3, or 4 hours.  Check the water level often.Scorched beans are badddddd.  ADD ONLY BOILING WATER if you need to add water.

Stir  ever so often if you are not cooking in the crock pot and simmer.

When beans are as soft as you like, add salt to taste...stir in the salt and taste the liquid. If it taste salty enough, the beans will be just right.  For 2 cups beans, you should start with 1 teaspoon and taste...you will learn how much salt you like. 

On their way to being good beans