Prep 0 mins
Cook 3 hrs
Anytime I cook something like beans, which I can easily freeze for future meals, I tend to make a LOT. So this is a rather large amount but playing with the seasonings and ingredients it can be scaled down with a bit of trying. I use my cooked beans for soups, stew, chili, or even as a side whole or as refried beans. Tonight I served a bowl of beans, with a little broth, garnished with cheese and a little picante sauce with the corn bread on the side. For the cornbread I used a prepackaged mix doctored up. I was happy and have plenty of beans in the freezer for future use which saves time and money! I know my bean recipe is a little vague on the cooking time but I forgot to look at what time I started it. It does take a long time to cook that many beans though so be sure to leave yourself plenty of time. Also I never salt beans until they are done so be sure not to add salt at the beginning..
- 3 lbs dried pinto beans, soaked overnight
- 2 onions, chopped
- 1 ham bone (or hamhock. optional but it does change the flavor if left out)
- 2 tablespoons chili powder
- 3 tablespoons cumin
- 1 1⁄2 teaspoons paprika
- 1 head garlic, minced
- 2 bay leaves
- 1 tablespoon dried oregano
- salt and pepper
- After the beans soak overnight, add everything but the salt and pepper to a large pot. Completely cover with water. You do not want any beans out of the water or they will not cook. bring to a boil then reduce to a low simmer.
- Simmer for several hours until the beans are tender (this will take a long time so you want to start it at lunch time.) Be sure to stir occasionally. You should be able to easily smash them between two fingers without difficulty. Salt and pepper to taste.