When cooked correctly, pinto beans become tender and creamy. Most people cook the beans on the stove, but pinto beans can also be prepared in a slow cooker. In any case, it is advisable to immerse the beans in the water well in advance. Here's what you need to know to best prepare pinto beans.
Ingrediants
For 6 servings
- 450 g of dried pinto beans
- 1 or 2 teaspoons of salt
- 1/4 teaspoon ground black pepper
- 60 - 125 g of Butter (optional)
- 1 teaspoon of ground pink pepper (optional)
- Waterfall
Steps
Method 1 of 4: Soak the Beans in Water
Step 1. Rinse the beans
Pour them into a colander and rinse them under cold running water. Remove any residue before transferring them to a large pot.
- 30 - 60 seconds will be enough to rinse the beans. The main purpose of rinsing is to eliminate and loosen all traces of earth and any residue.
- The residues sometimes appear in the form of small stones. You won't need to examine the beans too carefully during this process, especially if you bought them in a safe place, however keep your eyes peeled for anything that isn't a bean.
Step 2. Cover the beans with water
Fill the bowl with enough water.
- It is essential to use a large bowl so that the beans have all the space they need to expand.
- As a general rule, at least 2 liters of water will be needed to cover 450g of beans.
Step 3. Leave them to soak overnight
Cover the beans to keep them from coming into contact with the dust and put them in a cool dark place.
- You can put them in the fridge if you like, but a quiet corner of the kitchen will do just fine.
- Immersion in water will soften the beans, as well as shorten cooking time and help retain nutrients. The process will cleanse them, removing the oligosaccharides, those poorly digestible sugars that cause intestinal gas to form.
Step 4. Discard the water and rinse them again
Pour them into a colander and rinse them with cold running water to remove any dirt or oligosaccharides.
- The residues and oligosaccharides will have been released into the soaking water, making it unsuitable for cooking or use.
- If you want to cook the beans in the same container you soaked them in, rinse them quickly with clean water.
Method 2 of 4: Cooker Method
Step 1. Fill the pot with 2 liters of water
Pour the beans into a large pot and cover them with at least 2 liters of cold water.
- There should be enough water to completely cover the beans. If you think it is necessary, add more.
- To reduce the cooking time by 15 - 30 minutes, add 1/2 teaspoon of baking soda. Stir to dissolve it.
Step 2. Bring the water to a boil and then reduce the heat
Cook the beans over medium-high heat until the water begins to boil. Reduce the heat, cover the pot, and simmer for 30 minutes. The water should only simmer slightly.
Step 3. Add the butter, salt, black pepper and pink pepper
Stir to evenly season the beans. Cover and cook the beans for another 45 to 60 minutes.
- You can replace the butter with 60 g of lard.
- If you want to add diced bacon or ham, substitute them for butter.
- Pink pepper is only optional, but it will add a great note of flavor.
- For best results, add salt during the second cooking stage so as not to make the skin of the beans hard.
Step 4. Check the softness of the beans
With a fork, make sure the beans are tender and fully cooked. If so, they will be ready to be served.
- Cooked beans are quite fragrant.
- If the beans are not ready yet, continue cooking over low heat and check them at regular intervals of about 10 minutes.
Method 3 of 4: Slow Cooker Method
Step 1. Combine all ingredients in a slow cooker
Add the pinto beans, salt, black pepper and pink pepper. Pour about 2 liters of water into the pot and mix.
- This method is less traditional, but it will make the beans more tender and creamy.
- Pink pepper is only optional, but it will add a great note of flavor.
- If you wish, you can add butter for an even creamier texture, although pinto beans still achieve the same result on their own.
- You can grease the pot with oil or butter to make final cleaning easier. Likewise, you can use a special accessory to prevent the beans from sticking to the slow cooker.
Step 2. Cover and cook over low heat
The beans will need to be cooked for about 7-9 hours.
- Do not open the pot while cooking. Otherwise, you will release important steam and lengthen the cooking times.
- Cooking time will vary based on the age and size of the beans used.
- When cooked, the beans should appear tender, but they should not break. After 7 hours, test the consistency of the beans with a fork.
Step 3. Let the beans rest for 10 to 20 minutes
When cooked, turn off the pot and let the beans rest to absorb more liquid.
- By letting the beans rest, they will absorb more liquid and become creamier.
- Do not remove the lid of the pot to keep the heat inside.
Step 4. Serve hot
Enjoy pinto beans as soon as you take them out of the pot.
Method 4 of 4: Variations
Step 1. Add bacon or ham
Pinto beans are often paired with cured meats. Incorporate them when seasoning, replacing them with butter.
- Use 1 thick slice of bacon for every 250g of dry beans. Cut it into cubes of about 2-3 cm and then add it while cooking.
- Similarly, make cubes from a thick slice of ham (115g) and add them to the cooking beans (450g).
- Pinto beans, when made with pork, are often cooked with the addition of a chopped onion. Chop ½ - 1 onion for every 450g of beans.
Step 2. Vary the spices
Be creative with your beans, instead of just using salt and pepper, add your favorite flavors.
- A pinch of red pepper or paprika will give the dish a boost.
- Also try garlic and onion powder.
- If you love spicy, slice a jalapeno pepper or add some spicy sauce.
Step 3. Create a healthy version of the dish by preparing the refried beans
Stew 1 minced clove of garlic and 1/2 diced onion in extra virgin olive oil. Add the beans and a little cooking liquid. Cook for a few minutes and then mash them with a fork
Step 4. If you prefer, blend them with a food processor instead of mashing them with a fork
Advice
- Serve the beans with cornbread, especially if you cooked them with bacon or ham.
- Make the beans more digestible by seasoning them with kombu seaweed as they cook. Kombu seaweed eases the digestive process. Throw it away before serving the beans to the table.
- Add a pinch of salt to the water used to soak the beans, you will get a softer consistency.
- Instead of letting the beans soak overnight, soak them in hot water for about an hour before cooking.
