A Big Pot of Simmered Pintos

Name: A Big Pot of Simmered Pintos
Total time: 2 min
Ingredients: 1 pound (about 2 1/4 cups) pinto beans, washed and picked over for stones, soaked for at least 4 hours or overnight in 2 quarts water; 1 medium onion, cut in half; 2 to 4 large garlic cloves (to taste), minced; 1 bay leaf; Salt to taste (I think beans need a lot, at least 1 teaspoon per quart of water used)

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Total: 2 hours, 15 minutes

Servings: 6

Author : Martha Rose Shulman

dairy free gluten free halal

Ingredients

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1 pound (about 2 1/4 cups) pinto beans, washed and picked over for stones, soaked for at least 4 hours or overnight in 2 quarts water1 medium onion, cut in half2 to 4 large garlic cloves (to taste), minced1 bay leafSalt to taste (I think beans need a lot, at least 1 teaspoon per quart of water used)

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Instructions

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Step 1

Place beans and soaking water in a large, heavy pot. Add halved onion and bring to a gentle boil. Skim off any foam that rises, then add garlic and bay leaf, reduce heat, cover and simmer 30 minutes.

Step 2

Add salt and continue to simmer another 1 to 1 1/2 hours, until beans are quite soft and broth is thick and fragrant. Taste and adjust salt. Using tongs or a slotted spoon, remove and discard onion and bay leaf. For the best flavor refrigerate overnight.