I love the flavor of cooked beans from dry beans, but I rarely get the chance to make them. If we’re going to be completely honest, they take a lot of time. A lot more time than opening a can. The flavor really can’t be beat and when I can, I love to cook up a batch.
Pinto beans are my absolute favorite to cook from scratch. I love them like this, with some peppers and onions. I also can’t get enough of leftovers. I mash them up, reheat them and use them for bean burritos the next day. These made a great batch of bean burritos that went in the freezer for the HEPs lunches.
So, what happens when a girl leaves her camera plugged into the computer (turned on) and runs down the battery. And she realizes this when she’s ready to take pictures of her next recipe. Well, she gets a final shot. That’s okay, because this recipe is so easy, no one needs a bunch of pretty pictures to show how to cut an onion. You’ve got that.
There is furious debate on when to salt the beans, either during cooking or after cooking. I was taught to NEVER salt the beans until the cooking process was done, but I always add a little during cooking and then salt more afterwards if I need it. I’m pretty sure the jury is still out on the final word with salting dry beans.
If you’ve never made beans from the dry version, try it next time you’ll be home for a couple of hours. It’s worth it.
- 1.5 cups dry pinto beans
- 5 cups water
- 1 yellow bell pepper, diced
- 1 medium onion, diced
- 2 Tablespoons canola or olive oil
- 1 teaspoon salt, divided
- 1 teaspoon ground cumin
- In a medium dutch oven with a lid, add 2 T oil over medium heat
- Add bell pepper and onion and ½ t salt and sauté for 3 minutes
- Rinse pinto beans and add to the dutch oven with the peppers and onions
- Add water and bring to a boil
- Reduce heat, cover with the lid, and lightly boil for 1.5 hours or until the beans are soft
- Stir occasionally
- Add cumin and additional salt, if desired