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|EVERY FEW MINUTES|
|BLUE RIBBON PINTO BEANS|
1 pound bag dried pinto beans
salt (to taste)
large onion, chopped
Look over Pinto Beans and remove rocks and imperfect beans, wash well and drain. Place in large boiling pot with a good thick bottom, like Club Aluminum Dutch Oven with lid.
Important: Do not presoak beans!!
Cooking in this way will cause them to become a beautiful reddish color in a thick soup.
Place beans in a pot of water filled almost to the top. Bring beans to a boil and reduce heat to medium/low. They will continue to cook and you will have to add more HOT water until beans are tender. When tender, add salt to taste, 2 tablespoons canola oil and one large chopped onion.
Continue to simmer...as soup begins to thicken you may have to lower temperature. Be sure that there is an adequate amount of water, cooking down to make a thick red soup.
When done, (about 3 hours later) cook the juice down. You can remove the lid when the beans are done and turn the temperature back up to cook down the soup. Once you try this method of cooking pinto beans, you will never presoak again! My deceased Mother-in-law was an excellent cook and she taught me how to cook pintos.
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