Pinto Beans (Stove Top)
[FAG id=267]
Ingredients
- 1 pound Pinto Beans (dried)
- 1 Yellow Onion (diced)
- 4 Garlic cloves (smashed)
- 2 Bay leaves
- 2 teaspoons Tomato with Chicken Granulated Bouillon
- 3 tablespoons Olive Oil
- 2 tablespoons Dried Mexican Oregano
- Salt (to taste)
Instructions
Add the pinto beans to a large bowl and cover with 2-3 inches of cold water. Soak the beans 24-48 hours, cycling out water every 12 hours.
Drain and rinse the beans then add to a Dutch oven or heavy-bottomed pot.
Cover with 4-6 cups of cold water or so they're covered by about 3 inches.
Add the remaining ingredients, salt to taste.
Bring the beans to a boil.
Reduce the heat to medium-low and cook at a gentle simmer, uncovered, for about 2 hours.
Add more water if needed to keep the beans submerged.
Soak the Beans
Cook the beans