Simmered Pinto Beans

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I used these in the cheesy green chile bean bake. You can make whatever quantity you want really.

https://cooking.nytimes.com/recipes/1016030-a-big-pot-of-simmered-pintos
Yield: Serves 6

  • 1 pound (about 2¼ cups) pinto beans, washed and picked over for stones, soaked for at least 4 hours or overnight in 2 quarts water
  • 1 medium onion, cut in half
  • Pinch of epazote (this is my addition to cooked beans, I love it)
  • 2 to 4 large garlic cloves (to taste, if you want), minced
  • 1 bay leaf
  • Salt to taste

    Preparation

    Step 1

    Place beans and soaking water in a large, heavy pot. Add halved onion and bring to a gentle boil. Skim off any foam that rises, then add garlic and bay leaf, reduce heat, cover and simmer 30 minutes.

    Step 2

    Add salt and continue to simmer another 1 to 1½ hours, until beans are quite soft and broth is thick and fragrant. Taste and adjust salt. Using tongs or a slotted spoon, remove and discard onion and bay leaf. For the best flavor refrigerate overnight.

    Advance preparation: The cooked beans will keep for 3 to 4 days in the refrigerator and freeze well.

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