Directions

Name: Pinto Beans
Cook time: 2 h
Total time: 2 h
Yield: 8
Ingredients: 1 lb Pinto Beans (dried); ½ Onion (diced); 4 Garlic cloves (smashed); 3 Bay leaves; 2 tsp Tomato with Chicken Granulated Bouillon; 3 tbsp Olive Oil; 2 tbsp Dried Mexican Oregano; Salt to taste

Add the pinto beans to a large bowl and cover with 2-3 inches of cold water. Soak the beans 24-48 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.

Serve, adding salt if needed.

Ingredients

1 lb Pinto Beans (dried)

½ Onion (diced)

4 Garlic cloves (smashed)

3 Bay leaves

2 tsp Tomato with Chicken Granulated Bouillon

3 tbsp Olive Oil

2 tbsp Dried Mexican Oregano

Salt to taste

Directions

Add the pinto beans to a large bowl and cover with 2-3 inches of cold water. Soak the beans 24-48 hours.
Drain and rinse the beans then add to a Dutch oven or heavy-bottomed pot.

Serve, adding salt if needed.

Pinto Beans

Ingredients Directions