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Traditional Pinto Beans
Created by: Howcan Team
Ingredients
- 1 pound dried pinto beans
- 8 cups water
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon cumin
- 1 bay leaf
- 2 tablespoons vegetable oil
Instructions
- Rinse the pinto beans under cold water and remove any debris or stones.
- In a large pot, combine the rinsed beans and 8 cups of water. Bring to a boil over high heat, then reduce the heat to low and simmer for 1 hour.
- In a separate pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
- Add the sautéed onion and garlic mixture to the pot of beans, along with the salt, black pepper, cumin, and bay leaf. Stir to combine.
- Continue to simmer the beans for an additional 1 hour, or until the beans are tender and the liquid has thickened to your desired consistency.
- Remove the bay leaf and serve the pinto beans hot as a delicious and hearty side dish.
Pinto beans have a rich history dating back to ancient times in the Americas. Native to Mexico and the Southwestern United States, these speckled beans have been a staple in traditional Mexican and Tex-Mex cuisine for centuries. They are a versatile ingredient, often used in dishes like refried beans, chili, and soups. Renowned chefs like Rick Bayless and Diana Kennedy have popularized pinto beans in their authentic Mexican recipes. Today, the best pinto bean dishes can be found in authentic Mexican restaurants in regions like Oaxaca and Jalisco. To make the perfect pinto bean dish, it's crucial to cook them slowly with flavorful ingredients like onions, garlic, and spices.
130 min
6
250 calories
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