The Secret to Perfect Old Fashioned Pinto Beans
User Reviews
4.9
-
Prep Time
20 mins
-
Cook Time
4 hrs
-
Total Time
4 hrs 20 mins
-
Servings
10
-
Calories
120 kcal
-
Course
Main Course
-
Cuisine
American
The Secret to Perfect Old Fashioned Pinto Beans
Description
The process starts with rinsing and sorting the beans, then soaking them overnight or briefly parboiling, both methods helping to soften the beans and reduce cooking time. Onion and garlic are sautéed in olive oil to release their aroma before adding the beans and other flavorings. Applewood smoked bacon contributes richness and smokiness to the dish. The seasoning includes salt, chicken broth concentrate, bay leaf, and a touch of sugar for subtle balance. The beans are slowly brought to a gentle boil then reduced to low heat to simmer, stirred occasionally to prevent sticking and promote even cooking.
Finished beans are tender and well-seasoned, suitable as a side dish or base in many meals. The method respects traditional bean cooking wisdom, balancing the timing of salt addition and soaking for optimal texture. A general serving size is about ½ cup cooked beans per person, with one cup dried beans yielding about three cups cooked.
Adjust salt to taste, especially if sensitive, and note that older belief about salt toughening beans during cooking is not confirmed here. Patience is key as proper cooking time varies to achieve tender tenderness without mushiness.
Ingredients
- 1 16 oz pinto beans bag
- 2 teaspoon olive oil
- 1 yellow onion small, diced
- 2 cloves garlic minced
- 4 lices applewood smoked bacon thick cut
- 1 teaspoon salt less if you are sensitive
- 4 teaspoon chicken broth concentrate
- 1 bay leaf
- 1 tsp sugar granulated white
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
- Soaking pinto beans overnight or parboiling for 10 minutes both soften beans for cooking; either method is acceptable.
- Good beans require time to cook thoroughly regardless of method; patience is essential.
- One cup dried beans yields approximately three cups cooked; typical serving is about ½ cup cooked beans.
- Adding salt during cooking helps season beans; caution about salt toughening beans is unconfirmed and this recipe adds salt for flavor.
- Stir beans occasionally during simmering to prevent sticking and ensure even cooking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
You'll Also Love
