Best Basic Pinto Beans

Simple, easy, filling and versatile, these plain beans have surprising depth of flavor and tell a story of family and heritage.

This simple recipe tells a story of generations. Here is my husbands story:

When I was growing up we would frequently go visit family in Woodsboro, Texas. When we were little, we would stay at Grandma’s little house (my great-grandmother), where my older brother, older sister, mom, dad and I would all sleep in the same room with two twin-sized beds.

I would always wake up first, hungry and uncomfortable, and wander out the the kitchen. Grandma was always up and very slowly moving about the kitchen, starting on breakfast. She didn’t speak English, but would mutter to me in Spanish (which I didn’t speak or understand) and pour me a glass of Sunny D. I would sit at the table and watch her cook breakfast for the family: homemade tamales, bacon, these pinto beans (mashed with the special blue mashing spoon), homemade tortillas, and Sunny D. It was the best breakfast in the world.

What You Need:

• Dry pinto beans
• Water
• Baking soda
• Salt
• Onion “juice”

Let’s Make It!

The dry beans need to be rinsed very well. Swishing them in a water bath tends to do the best job. It is then important to pick through for any stones or shriveled/old beans. Soaking the beans is equally as important, as it softens the skins.

It is possible to make a passable version of these in the Instapot, but the original way involves cooking on the stove for three hours. While doing so, it is important to keep an eye on the water level, adding as needed so that the beans are never uncovered. They are not supposed to absorb the water like a grain; if too much water cooks off it will result in burned beans.

If you have a leftover ham bone, tossing it in with the cooking beans provides extra flavor.

How To Use Pinto Beans

These beans are great on their own or in addition to chili.

Another easy and incredibly versatile way to use pinto beans is by mashing them. Put a cup or so of beans with the bean broth into a small skillet. Bring to a boil, lower heat, and start mashing with the back of a large spoon. Continue to mash until creamy and smooth. More water might have to be added along the way.

Mashed beans are a great addition to nachos, tacos, burritos, breakfast, and more!

Storage

**These beans only keep in the fridge for about four days. You will be 100% sure they have gone bad based on the smell. There will be no doubt.

Pinto beans keep in the freezer for 6 months to a year. If you aren’t going to eat them right away, freeze them as soon as they cool.