3 Ways To Cook Pinto Beans Quickly Wikihow Recipes

3 WAYS TO COOK PINTO BEANS QUICKLY - WIKIHOW

Steps:

• Put the beans in a pot and pour in water to cover them by 2 in (5 cm). Place 1 pound (0.45 kg) of dry pinto beans into a large pot. Pick out and discard any beans that are broken. Then pour in enough water to cover the beans by 2 inches (5.1 cm).
• Bring the covered pot of water to a boil. Put the lid on the pot and turn the burner to high. Heat the beans and water until steam starts to escape from under the lid. You don't need to stir the beans as the water comes to a boil.
• Turn off the burner and let the beans rest for 1 hour. Leave the covered beans to soak in the hot water for 1 hour. They'll swell and soften a little as they quickly soak. While you can soak the beans for longer, they only need a brief soaking period since you brought the water to a boil first.
• Stir in the salt and bring the beans to a boil. Add 1 1/2 teaspoons (9 g) of kosher salt to the beans and water. Stir until the salt is dissolved and then turn the burner to medium heat so the water comes to a gentle boil.
• Simmer the uncovered beans for 1 to 1 1/2 hours. Keep the lid off of the pot as the water bubbles gently. Stir the beans occasionally as they cook and some of the water evaporates. The beans should be soft and tender once they've finished cooking. If the water begins to boil, reduce the burner to medium-low. You may need to add more water if the water completely evaporates. The beans should always be submerged as they simmer.
• Add the pintos to your recipes or store them for later. Turn off the burner and scoop out the cooked beans to use in your recipes. If you prefer to use them later, refrigerate them in an airtight container for up to 3 to 5 days. You can also freeze the beans for up to 6 months in an airtight container.

PERFECT PINTO BEANS

Steps:

• Put the beans in a large bowl, cover with cold water and let soak overnight.
• Drain and rinse the beans, then put them in a large pot. Cover the beans with water and add the chili powder, cumin, paprika, cayenne, bacon, garlic, bay leaves, onion, bell pepper and some salt and pepper. Bring to a boil, then reduce the heat to low and cook until the beans are tender, 2 to 3 1/2 hours.