Soak them overnight .. then boil until tender. In a heavy pot sautee chopped onion, garlic, green peppers, a little celery leaf, a sprig of thyme and some tomatoe paster in olive oil for about 10 minutes on medium heat. Add the cooked beans, season with salt and pepper and bring to a simmer. Serve with rice or you can add some meat to it for a stew/chili type dish.

always wash and sort through dry beans of any kind. Soak them too. fill water to 1 inch above beans. Add chopped onion, bell pepper, salt, pepper, garlic powder, 2 bay leaves, a splash of olive oil. this is cuban style..

you can also add cumin or chili powder. You can eat them with corn bread and fried potatoes like southerners. And the next day pour them in a hot skillet and mash them for home made refried beans for a mexican treat.

My name is Edna, and I will answer 4 food!

A few tips- soak and sort! If you soak overnight, you must use those beans right away. If they sit too long they will go bad. Make sure to rinse them several times (pardon, to wash away the farts). Don’t add salt untill the beans have boiled for awhile, it may interfere with osmosis (getting the water in the dry bean).
If you want a faster method, you can sort your beans, bring them to a rolling boil with 2 water to 1 beans, let set for 1 hour, rinse away the water after an hour, 2 water to 1 beans with fresh water on low heat. Season when beans soften and keep on low heat to “mature” the flavors.

Truly, I really like kidney beans with just ham hock and salt. It sounds really bland, but is perfect comfort food with rice. I like other flavors all mixed, too, but this is a classic.

You can use the quick method.
Wash, pick, and drain.
Place them in a pot of water and bring to a boil.
Cover and turn off the heat. Let them sit for one hour.
Drain off the water….it will remove a lot of the components that cause gas.
Place beans back into the pot and cover with water.
Top with pork chops that have been seasoned with garlic, salt, and pepper. Cook for 2 to 3 hours until tender.
The beans will be delicious and the pork chops will cook up into tender meaty pieces. If you like a little more seasoning….add a couple of tablespoons of cumin or top with fresh chopped cilantro and sour cream before serving.
Bon Appetito!

Cook as everybody above has said. I boil a ham hock or two with my beans, plus I put in about 3 cubes of chicken bouillon. Adds wonderful flavor. When beans are almost soft, I add a diced onion, 3 to 4 cloves of smashed and minced garlic, 2 cans of diced green chilies and/or 1 or 2 seeded and deveined diced fresh jalapenos and continue cooking until beans are tender. Taste and adjust seasonings. You can add up to 1 tablespoon of cumin and 2 tablespoons of chili powder if you’d like (add a little, taste, add a little more until its to your liking). To serve, I remove the ham hocks, cut up the meat in small pieces and add to beans (discarding rind and bones), ladle the beans and some juice (which tastes divine) and top with diced raw onion and grated cheese. All you need is some flour tortillas and you have a great meal. Maybe add a nice salad.

When I lived in a Sawmill cabin in Colorado in 1970 I picked up a little pamphlet called Chucwagon Cooking from Marlboro Country. (yes the cigarettes). I have it to this day and will share some great pinto bean recipes with you:

COWPOKE BEANS
1 pound dried pinto beans
2 1/2 cups cold water
1/2 pound salt pork, cut up
1 red chili pepper
1 medium onion, chopped
1 clove of garlic, minced
1 6 oz can tomato paste
1 1/2 Tablespoon chili powder
1 teaspoon salt
1 teaspoon cumin
1/2 teaspoon marjoram
Wash and pick over beans, soak in water overnight.
Next morning, drain and add new water, put beans in a dutch oven (or a heavy covered skillet) bring to boil and reduce heat. Stir in remaining ingredients and simmer 3 hours until tender. Add more water as necessary. (The mexicans used to bring me sliced lamb necks and I used that as a substiture for the pork).

HONEY BEAN BAKE
1 pound dried pinto beans
1/2 pound sliced bacon, diced
1 medium onion sliced
1 cup honey
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon ginger
Wash and pick over beans, cover with cold water and soak overnight. Next morning, add fresh water bring beans to slow boil until skins burst, about 1 hour. Drain and reserve liquid. Place half the bacon and onion in the bottom of a 2 1/2 qt baking dish; add beans and top with remaining bacon and onion. Combine remainder of ingredients and 1 3/4 cup reserved liquid, pour ov er beans. Cover and bake at 300 degrees for 3 1/2 hours. Uncover and bake an additional hour or until beans are of desired consistency. Stir only occassionally.

I bought my pinto beans by the 20 pound sack for four dollars.

Any tasty uses for Dry Pinto Beans?

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