Pinto Beans

Prep Time: 10 mins | Cook Time: 3 hours | Course: Dinner | Servings: 8

Rehydrated pinto beans, cooked from scratch, really are the best. These beans are soaked overnight before cooking and are seasoned with onion, garlic, cumin and chili powder. Serve as a side dish with Mexican food or in burritos, bean dips, salads or as a side with some enchilada sauce and cheese melted on top. Beans have a reputation and soaking them overnight and rinsing after cooking for an hour will help to cut down on gas. They will still cook fine without these additional steps.

2 cups pinto beans

8 cups water

1 small onion, diced

7 garlic cloves, minced

1 Tbsp olive oil

1 Tbsp dried onion flakes

1 Tbsp onion powder

1 Tbsp garlic granules

1 Tbsp cumin

1 Tbsp chili powder

1 tsp salt

Pepper, to taste

Garlic salt, to taste

¼ cup fresh cilantro, chopped 

Soak the dried pinto beans overnight and rinse in the morning discarding water and any foam. Add 8 more cups of water and simmer over medium-low heat for 1 hour. Rinse beans again and add fresh water. Cook for another hour, add onion, garlic, olive oil and seasonings, cook 1 more hour or until tender.