Let's Talk Pintos!

Hey everyone-Happy Foodie Friday and Savory Sunday! I eat beans more often than meat, love them! While this Yankee grew up on bean soup and baked beans I thought I'd share my favorite (so far) Pinto recipe and see if anyone would like to offer tips, suggestions or a recipe/link of their own.

I mentioned the "no soak" method HERE and that is the technique I'll be using again today.

Hope you love it if you try it:@)

Pintos
1 Tblsp olive oil
Onion, a small one, diced
2 cloves garlic, diced
1 stalk celery, sliced
1 C dried Pinto Beans, sorted and rinsed
2 C chicken stock
1/2 C water
1 can Rotel with juice (store brand is fine)
1/2 tsp Cumin
S&P

1. Preheat oven to 250 degrees.
2. Heat heavy pot, I use cast iron. Add olive oil, onion and garlic, stir for a couple minutes until fragrant.
3. Add all the rest.
4. Bring to a boil, cover with lid and place in the oven.
5. Bake for 75 minutes, check about half way through to make sure there's enough water, add more if needed.
6. Check the beans to see if they're tender, if not, back into the oven for 15 minute intervals until they are.

This recipe is for half a bag, simply double it for a whole bag. It freezes well too.

This makes the house smell so good, and it's good for you-love that!

How do you make Pintos?