I usually don’t measure my ingredients when cooking unless, its a dish I’ve never made or a dish I really want to get “right”. At our house, we love eating pinto beans with rice, warm tortillas topped with cilantro, jalapenos, sour cream or sometimes we eat pinto beans topped with pickled beets, fried potatoes, cooked spinach or fried green tomatoes and cornbread.
I thought I would share with you how I cook my pinto beans and you can decide what or how you would like to eat them….
- 2 – 4 cups dry pinto beans (I just pour some in the pot and say “that looks good”).
- 1 small onion,chopped
- 1 1/2 tsp black pepper
- 1 1/2 tsp salt (less if using bacon or my favorite Mexican chicharrones)
- 2 cup unsalted chicken broth or 4 chicken bouillon cubes (which ever I have in the pantry)
- water – enough to cover the bean and mix with the chicken broth
- Soak dry beans overnight.
- Rinse and drain beans.
- In a large pot add beans, chicken broth, water, onion, salt, pepper, bacon if not using chicharrones.
- Bring to a hard boil then reduce heat and simmer for 2-3 1/2 hours until beans are plump and tender. Keep checking on beans to make sure they have plenty of water. If low, add more water.
- I add the Mexican chicharrones about 1 hour before beans are completely cooked.