Pinto Beans are a great source of protein. I remember back to my youth when we would snicker and say “Beans, beans…” well you know the rest! But it turns out beans really are good for your heart. High in fiber, they help your body keep your cholesterol levels in check, which can help prevent heart disease and other chronic conditions. And since dried beans tend to be among the cheaper offerings at most grocery stores, knowing how to cook pinto beans and other varieties is a great way to get a lot of bang for your grocery dollar$$.
If you research Pinto Beans Recipes you’ll find so many that your head will spin. The first thing I noticed is that 95% of all recipes are similar with a twist here and there. Using a compilation of hundreds of recipes, I developed one that meets our tastes and I think you’ll enjoy.
Ingredients:
- 1 lb ( 2 cups ) dried Pinto Beans
- 6 cups of water
- Large Onion
- 8 tsp Knorr Chicken Bouillon
- ½ tsp Pepper
- 1½ tsp Oregano
- 1 tsp Veron’s Cajun Seasoning
- 1 tsp Chili Powder
- 2 tsp Minced Garlic ( ½ tsp = 1 clove )
- 1 TBSP Extra Virgin Olive Oil
Instructions:
Sort and rinse the beans. Soak Pinto Beans overnight in cold water or use the ‘Fast Soak Method’ (Boil beans in 10 cups of water for 3 minutes, turn off burner, cover, and let stand for 2 plus hours). Rinse Pinto Beans and discard the soaking water.
Mix all ingredients in a 5 quart Enameled Dutch Oven. Slowly bring to a rolling boil using a Heat Diffuser on the Camp Chef 2 Burner Explorer. Once the Pinto Beans have come to a rolling boil cover the Enameled Dutch Oven and reduce to Medium-Low or Low.
Simmer the Pinto Beans for 1½ to 3 hours until the Beans are tender. Like many beans, Pinto Beans are like a sponge and as such are very influenced by the spices and ingredients that are used. For all extended purposes, this Pinto Bean recipe can be classified as mild in some circles. Feel free to experiment. Beans are cheap and they all taste wonderful … some are just better than others!
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