Pinto Beans

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1 pound pinto beans, dry
water, cold, as needed
1 jalapeño pepper
6 ounces onions, minced
1 1/2 teaspoons salt
Servings: 8
1. Soak the pinto beans for several hours and then drain them. Put them in a saucepan and add enough cold water to cover them thoroughly. Pierce the jalapeño several times with a paring knife and add it to the beans. Bring the beans to a boil, add the onions, cover and reduce to a simmer.

2. Adding enough water to keep the beans barely covered, allow the beans to simmer until they are tender but not mushy, approximately 45 minutes. When the beans are nearly done, allow the liquid to reduce slightly and thicken into a sauce.

3. Season the beans to taste with salt and discard the jalapeño.


Yield: 1 quart
 
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