Pinto beans are so versatile and recommended as a primary accompaniment to so many dishes that I figured I’d post my own basic method of preparation under the “essentials” category.
Pinto Beans de Esteban
- 1 lb Uncooked pinto beans.
- 5 Cs Water
- 2 boullion cubes – beef, chicken, pork or other base may also be used.
- 1 T Cumin powder
- ½ T Garlic powder
- 1 T Chili powder
- 1 dash Ground cayenne pepper
- 2 drops Liquid smoke
- 1 T Minced onion
- 1 Bay leaf
- Salt, to taste
In a soup pot, or other adequately large vessel, cover the beans with cold water until 2 inches above the top of the beans. Allow to soak overnight.
Drain and rinse the beans, move them to a soup pot, add water and bring to a rolling boil.
Lower the heat and add the cumin powder, garlic powder, chili powder, cayenne pepper, liquid smoke, onions, bay leaf and allow to simmer for about 2 hours, stirring from time to time and maintaining a cover of water. You can adjust the tenderness by adding more water to promote greater tenderness.
When the beans begin to reach the desired degree of tenderness, add salt and stir.
Serve with your favorite entree.