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
Ingredients
- 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
Instructions
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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.
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Drain and rinse the beans, move them to a soup pot, add water and bring to a rolling boil.
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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.
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When the beans begin to reach the desired degree of tenderness, add salt and stir.
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Serve with your favorite entree.
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