Name: Cooking Pinto Beans (Frijoles de la Olla)
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Cuisine: Mexican
Ingredients: Bush's Best Pinto Beans; Talking Rain AQA Water, 9.5 pH; Elephant Garlic; Cebollitas Bunch; Morton Iodized Salt, 26 Ounce

0 servings

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Sort the beans, removing all the rocks and other debris.

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Rinse the beans thoroughly.
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Overnight Soaking Method: Cover the beans with water, at least a few inches above the beans. Overnight is best, or 6 hours.

OR Quick Soaking Method: Add pinto beans to a stock pot and cover with water 4 inches above the beans. Bring to a boil for 1 minute. Turn off heat. Let sit for 1 hour.

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Drain.
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In a large stock pot, add enough water to cover 4 inches above the beans, and add onion and garlic.

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Bring to a boil.
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Cover and reduce heat to low.
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You should barely see the water moving when boiling.

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Cook for 1 hour.
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Add salt.
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Then add 1 cup of water.
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Return to a gentle boil.
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Check if tender. 
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If needed, cook until tender.
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Enjoy!
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Cooking Pinto Beans (Frijoles de la Olla)

Serves 4

720 mins prep

120 mins cook

840 mins total

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