El Paso Pinto Beans
In my personal pursuit of reclaiming my health and preventing further disease, I consumed legumes and beans three to four times a week. Cooking your own beans is the best way to keep their nutritional value. I cook a large pot of pinto beans once a week and freeze half of them in a glass container. Pinto beans have protein, B vitamins and fiber. They are delicious in burritos, stews, dips, soups, etc.
4 cups pinto beans
1 gallon water
1 tbs. sea salt
½ a large sweet onion, quartered
5-6 cloves garlic, minced
- Wash beans in plain water by holding them in your hands and scrubbing them against each other. It takes at least ten minutes to clean them well. The cleaner the beans the tastier they will be. Rinse them well.
- Bring one gallon of water to a hard boil in a large, stainless steel pot. Set your timer for 3 hours and 40 minutes.
- Add beans and cook on medium heat for one hour in a large covered pot. Do not add any other ingredients. Do not uncover during first hour of cooking.
- If the beans need additional water, add boiling water (not cold). After the first hour stir beans and add onion, garlic and sea salt to taste. Continue to cook on medium heat and do not uncover.
- After two hours uncover and stir beans. Add boiling water if needed. Taste broth to see if beans need any more salt. You will know that you have cooked a perfect pot of beans when the broth is a terracotta color and a creamy consistency. Beans should be very tender but not falling apart.
- Continue to cook until timer sounds. If broth is watery when the beans are done you have added too much water. No worries, if your broth is too thin just smash ¼ cup of beans and add them back to the pot.
Now that your beans are done you can make other recipes with them. Bean burritos are excellent for lunch. Enjoy!
Experience How Simple Health Really Is!