Dry pinto (Spanish for “painted”) beans have a mottled brown and pink surface that, when cooked, develops a uniform auburn hue. As the bean with the highest fiber content, their texture is firm, and they are delicious when paired with brown rice. Pintos are commonly seasoned with chili powder, jalapenos, cumin, onion, and garlic, but their natural flavor is rich enough to be served with a mere sprinkling of salt.
Ingredients
- 1 cup of beans
- 3 cups of water
Instructions
-
Wash beans and drain.
-
Cover with cold water, discard floaters and soak 4 to 8 hours in a cool place.
-
Drain, add 3 cups of fresh water for every cup of beans.
-
Cover and bring to boil. Simmer until soft, approximately 1 ½ hours.