How to cook Pinto Beans

Pinto beans are a good source of protein, dietary fibre and iron. They have a spotted exterior and are considered a type of mottled bean. They are primarily indigenous to the United States and Mexico. They are the main ingredients used in refried beans and may be found in several other dishes. The beans are usually sold dried, as this guarantees a longer shelf life. They do not cook very quickly but make a great addition to any meal.

Required Ingredients

• Pinto Beans
• Water
• Salt
• Choice spices: garlic, onion, pepper etc.
• Pork fat/bacon

Required Utensils

• A bowl
• A clean cloth (optional)
• A large pot

Instructions

1. Empty the beans into a large bowl and sort carefully through the beans. This is carried out to search for and discard any rocks that may be present in the batch. Alternatively it is possible to sort through the beans by placing them on a clean cloth on a flat surface preferably a table. This will make it easier to find undesirable elements within the beans as it increases the total surface area being used for the activity.
2. Once the beans are free of foreign material wash them off under running water in a colander. Repeat the process several times if the water that runs off the beans from the initial wash looks murky. This should remove all traces of dirt.
3. Place the beans in a large enough pot. Fill the pot with water until the water is 2-3 inches above the beans. Allow the beans to soak for eight hours to soften and prepare the beans for cooking. It is also possible to boil the water and then remove the beans from the heat and allow them to soak for no more than 2 hours.
4. Remove the beans from the pot and wash the beans in water once more. Return the beans to the same put and add 4 cups of water.
5. Place the beans on a medium-high flame.
6. To improve the flavour of the beans add garlic, onion, pork fat or bacon, pepper and a pinch of salt to taste. Any other ingredients may be used to improve the overall taste of the beans.
7. Stir the beans occasionally to prevent the beans from sticking to the pot.
8. Once the beans begin to boil, lower the heat beneath them.
9. Cook for about another 2 hours or until the beans are tender. Test the texture of the beans by sticking one bean with a fork.
10. Once the beans are cooked they are ready to be served in the desired manner.

Tips and Warnings

• It is possible to cut down on the cooking time by using a pressure cooker. If a pressure cooker is being used the beans do not have to be soaked. However, caution must be taken when handling the cooker which may cause injury if used incorrectly.
• Do not leave the beans to cook for much longer than the suggested period. The beans will become overly soft and mushy in texture if they are left too long on the fire.
• Once cooked pinto beans will spoil easily even if in a refrigerator. Try to use the beans within a few days. However they may be placed in a well sealed freezer bag to increase the longevity of the beans.