Basic Pinto Beans

Overnight soak; Sort through and rinse beans. For every 2 cups (1lb.) add 6 c. cold water. Soak overnight or for a minimum of 8 hours. Drain and rinse beans. Add 6-8 c. water for every 2 cups of beans. For 4 cups of beans add 4 tsp. chili powder and 1 tsp. cumin, chopped celery, onion, and garlic. Bring nto a boil, reduce heat to a simmer. ADd frozen corn and 1 can tomato sauce 10-15 min before serving, and add salt to taste. Cook to desired tenderness, about 2 hours. Can top with grated cheese, sour cream, chopped avocado etc.

Quick soak; Sort through and rinse beans. For every 2 cups (1 lb.) add 6 cups water. Bring to a boil. Remove from heat and let stand for 1 hour (do not lift lid). Drain and rinse beans, and then follow cooking directions above.

Can use pinto beans to make chili, refry them (blend them with milk to make them creamy) to use for burritos and dips, add to salads, or combine with other beans to make a bean soup. Use them to replace any recipes that call for canned beans.

Tip: The older your beans are, thelonger they take to cook so rotate your food storage. Can also cook in the crockpot or leave cooking on the stove all day on low.


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