Best. Pinto Beans. Ever.
Like a perfectly decadent chocolate cake. Or a light and fluffy loaf of bread. Yes, even our homemade-by-Cynthia tomato jam. Cynthia brings us back to the table with her Best. Pinto Beans. Ever.
HAZLO🤓👩🍳
Best. Pinto Beans. Ever.
Like a perfectly decadent chocolate cake. Or a light and fluffy loaf of bread. Yes, even our homemade-by-Cynthia tomato jam. Cynthia brings us back to the table with her Best. Pinto Beans. Ever.
They are that good.
Why does she praise beans?! Because they are an incredibly delicious product that’s accessible, reliable and delicious. And after a little pilgrimage to the bins of assorted beans, Cynthia arrives in the kitchen with several pounds of pinto beans (plus a few more to stash for later) ready to make it happen.
Pinto beans are what we think of when we think staple (rice and beans right?). Not a bad looking bean; beige colored, speckled with brown (BTW that’s what “Pinto” means) and these beans are meaty, robust, flavorful and far more complex than the sad can a beans sitting in your pantry waiting to be open just in case…God knows what might happen. We’ll need to talk about earthquake provisions at a later date.
BUT a holy bag of beans are more than an investment in your well stocked cupboard of “I always have…” And Let’s face it whether your counting your pennies these days or saving mankind from hunger, you really should take a second look at beans.
Oh and ahem, worried about flatulence…don’t worry, got that covered. Scout's honor.
Beans:
2 cups Pinto Beans
6 cups of water
The Seasoning:
3-4 Jalapeño
1 large onion
Sea salt
Black Pepper
Pinto Beans:
First things first, give em’ a good wash. Place in a colander and just run them under a good amount of water. Remove any obvious debris, such as small stones or twigs and of course any beans that don't look up to par.
Soak, Soak, Soak. Pre-soaking the beans helps to break down the oligosaccharides that contribute to increased flatulence.
Place in a bowl, at a ratio of 2-3 cups warm water per cup of dried beans, cover and allow to soak in the refrigerator overnight (minimum 8 hours).
Drain beans.
Your first side note: Never cook beans in the water they've soaked in or you re-introduce the oligosaccharides that contribute to increased flatulence. Always drain the pre-soaked beans and use fresh water for cooking.
OK, lets ready the beans for cooking. Add fresh water, at a ratio of 3 cups liquid per cup of dried beans. The liquid should cover the beans by 1-2 inches (2.5-5cm).
Bring to a boil. Reduce to a gentle simmer. Skim off any scum that comes to the surface. Cook for 1 1/2 to 2 1/2 hours. Check the water level frequently and top off if needed (always maintain the level of water above the beans).
Side note: When cooking beans, always keep them at a simmer. Boiling can cause the cooking liquid to evaporate too quickly, as well as cause the beans to break apart and the skins to separate.
Seasoning:
While the beans are simmering, dice up a big, fat onion and a few Jalepeno’s. Sauté in a pan with a few glugs of olive oil and plenty of salt and pepper until both the onions and peppers are soft. Set a side.
Side note...and almost there: It’s important to note that we never add seasonings or salt to the cooking beans. This can change the cooking time and can toughen the beans. Always add seasonings after the pinto beans have been cooked.
Once your beans are super soft and the beans appear to have created a juice/gravy, add onion/pepper mixture to the pot of beans and continue to cook for another 20 minutes.
Done. Last note: Cooking time varies depending on the size and age of the beans ( as well as how much scum/foam comes off the beans in the process), the humidity and other unknowns. Generally, beans require at least 1 1/2 hours and can even take up to 4 hours to fully cook.
