Whole Pinto Beans
2 cups pinto beans
4 cups water
1 tsp. ginger
1 clove garlic
1 tbsp. chicken bouillon
½ tsp. salt (optional—I don’t add because the bouillon has enough salt)
1. Technically, you’re supposed to soak the beans overnight.
I don’t have time for that. Rinse beans in strainer.
Sift through and throw out any dried up beans.
2. Pour 4 cups water into large pot.
Bring water just to a boil.
3. Add beans, ginger, and garlic.
Turn heat to simmer.
Place lid over pot.
4. Add water to beans after about every 40 minutes. Stir.
Keep water level above beans or they will burn.
5. After two hours, add 1 tsp. chicken bouillon (½ tsp. salt optional).
Add water as needed. Stir.
6. After three hours, turn off heat and remove lid to release steam.
Serve hot or let stand until cool and store for later. Enjoy!
Tip: Make a medium to large sized pot of beans on the weekend and freeze the leftovers for the week when you’re too busy to cook.
You can also use leftovers to make refried beans.
Pairs Well With
There’s no real special back story about this one. It’s just how we make a batch of fresh beans.
It was a staple in my grandmother’s home, then my mother’s, and now mine. (My sister makes turkey sandwiches—she never got the memo.)
Whole pinto beans are healthy and taste great with fresh bell peppers, onions, cilantro, salsa, and lemon.
Add a few slices of fresh avocado and eat with a corn or flour tortilla if you need some extra fuel. Sometimes, I even add a ¼ cup of grilled chicken.
Cooking time is about three hours.
Use a timer to remind you to check on the beans every 40-45 minutes or so. (Burnt beans don’t smell so great.)