The Secret to Perfect Old Fashioned Pinto Beans
User Reviews
4.9
141 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
4 hrs
-
Total Time
4 hrs 20 mins
-
Servings
10
-
Calories
120 kcal
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Course
Main Course
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Cuisine
American
The Secret to Perfect Old Fashioned Pinto Beans
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Perfect Old Fashioned Pinto Beans with a LOAD of flavor! Just know, if you are sensitive to salt, you can decrease the salt for cooking and add at the end.
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Ingredients
- 1 16 oz bag of pinto bean
- 2 teaspoon olive oil
- 1 small yellow onion - diced
- 2 cloves garlic - minced
- 4 lices of thick cut applewood smoked bacon
- 1 teaspoon salt (less if you are sensitive)
- 4 teaspoon chicken broth concentrate
- 1 bay leaf
- 1 tsp granulated white sugar
Instructions
- Rinse the bag of beans well and remove any that look like they are past their prime. If unsure - chuck it.
- Pour the beans into a large bowl and cover with at least 2 inches of water and allow to soak overnight. Alternately, you can boil the beans at a steady boil for about 10 minutes before you begin to cook them. Whether you soak or parboil, pour the water off from this step.
- In a six quart stock pot on medium heat, heat the olive oil and saute the onion and garlic until they smell really good and the pieces become translucent.
- Remove the pot from the heat and add the beans, bacon, salt, chicken broth concentrate, one bay leaf and sugar and enough cool clean water to cover the beans by 2 inches. (If you are sensitive to salt, then you can always decrease the amount)
- Heat the beans on medium until they come to a light boil then reduce the heat to low.
- Stir the beans occasionally and don’t let them get to a strong boil. Cook until done. I tell doneness by tasting - you could also spoon some out and smash it in your fingers. If it is smashy- through and through - they are done.
Notes
- The bag will tell you that you can soak your beans OR you can parboil them. I usually soak. Some people Parboil for 10 minutes. I think either works.
- An important thing to understand is that good beans take some time- it doesn’t matter what method you use - they take time.
- Just as a general rule of thumb, 1 cup of dried beans makes 3 cups cooked. A usual serving is ½ cup.
- Most recipes indicate that it is ok to add salt during cooking, I usually do. There is an old saying among plenty of old cooks say that salt while cooking makes the beans tough. I have never noticed that but just wanted you to be aware. My recipes says to add salt for cooking because, honey, beans with no salt - eww.
- The bag will tell you that you can soak your beans OR you can parboil them. I usually soak. Some people Parboil for 10 minutes. I think either works.
- An important thing to understand is that good beans take some time- it doesn’t matter what method you use - they take time.
- Just as a general rule of thumb, 1 cup of dried beans makes 3 cups cooked. A usual serving is ½ cup.
- Most recipes indicate that it is ok to add salt during cooking, I usually do. There is an old saying among plenty of old cooks say that salt while cooking makes the beans tough. I have never noticed that but just wanted you to be aware. My recipes says to add salt for cooking because, honey, beans with no salt - eww.
Nutrition Information
Show Details
Calories
120kcal
(6%)
Carbohydrates
14g
(5%)
Protein
5g
(10%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Cholesterol
5mg
(2%)
Sodium
299mg
(12%)
Potassium
243mg
(7%)
Fiber
4g
(16%)
Sugar
1g
(2%)
Vitamin C
1.6mg
(2%)
Calcium
26mg
(3%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 120 kcal
% Daily Value*
| Calories | 120kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 299mg | 12% |
| Potassium | 243mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin C | 1.6mg | 2% |
| Calcium | 26mg | 3% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
141 reviews
Excellent
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