Description
Simple and delicious technique for making a big pot of flavorful pinto beans.
Ingredients
Scale
- 1lb dry pinto beans
- 6oz chunk of cured salt pork (or bacon, ham hock, fat back, etc..)
- Salt and pepper, to taste
- Optional seasonings such as minced onion, smoked paprika, cumin, or cajun seasoning
Instructions
- Cover dry beans with water in a big pot, place the lid on top, and allow to soak for 6-8 hours, but no longer than 12. Alternatively, follow quick soak method in the post above.
- Pour beans into colander and rinse with fresh water. Remove any strange bits. Also rinse out the pot.
- Transfer rinsed beans back into the pot and cover with 6 cups of cold water.
- Add salt pork (if using) and bring to a low simmer for 1.5 - 2 hours, or until beans are nice and tender.
- When beans are fully cooked, remove salt pork and discard.
- Season with salt and ground black pepper to taste, stirring after each addition. Add extra seasonings as desired. Rest beans for about 20 minutes (keep lid on to hold heat) to really soak in those good seasoning flavors.
- Serve as a side dish or as a main dish with a side of crispy cast iron cornbread.
Notes
RECOMMENDED EQUIPMENT:
- Stainless Steel Colander - for draining and rinsing the beans.
- 4-Quart Pot - or larger if doubling recipe.
- Wooden Spoon - because stirring beans with a wooden spoon just... feels good.
The ideal texture for pinto beans is skin that still has some bite to it while the insides are perfectly soft. Make sure not to cook the beans too long or they can become mushy.
- Prep Time: 8 hours (for soaking)
- Cook Time: 2 hours
- Method: Stovetop
