If you are looking for a solid, good recipe to make a pot of plain ol’ pinto beans, this is it! We couldn’t make it really simple, of course. The recipe uses smoked paprika. If you don’t have smoked paprika, it’s worth buying some.
People in areas with hard water, like Austin or San Antonio, Texas can cook their beans till the cows come home, and the beans will still be tough or not thoroughly done. If you have that problem, add a scant 1/4 teaspoon of baking soda to the cooking water, and you will have one less problem.
Ingredients
- 1 pound dried pinto beans
- 7 cups water
- 1/4 to 1/2 pound salt pork (as lean as you can find)
- 3 large cloves garlic, crushed
- 1 large onion, chopped
- 1 green pepper, chopped
- 1/2 teaspoon smoked paprika
- 1 dried bay leaf
- 1 teaspoon salt
Instructions
- Wash and pick over beans. Make several cuts into the salt pork down to, but not through, the rind.
- Combine all ingredients, except salt, in a heavy saucepan or Dutch oven. Bring to a boil, then reduce heat to low simmer. Cook very slowly, covered. Stir beans up from the bottom occasionally, and add water if they start looking dry.
- Cook for at least 2 hours. When beans are soft (not mushy), but still hold their shape, they are done.
- Makes 6 servings.
Notes
People in areas with hard water, like Austin or San Antonio, Texas can cook their beans till the cows come home, and the beans will still be tough or not thoroughly done. If you have that problem, add a scant 1/4 teaspoon of baking soda to the cooking water, and you will have one less problem.
Cooking Dried Beans — To Soak or Not to Soak: Dried beans cook faster if they are soaked. Cover beans with 2 inches of water, soak them overnight, drain, and then cook according to your recipe. A shortcut to overnight soaking is to cover the beans with plenty of water, bring them to a boil and boil for 2 minutes. Then, turn off the heat, cover tightly, and let them sit for 1 hour. Then, drain and cook as usual.