Cheap But Good! How to Cook Pinto Beans

Gaye Levy Gaye Levy  |  Updated: October 20, 2020
Cheap But Good!  How to Cook Pinto Beans

With the Fall weather comes the desire for some rib-sticking food.  And what better to fill our bellies on chilly evenings than an bowl of pinto beans?

Personally, I find it easiest to pre-soak my beans during the day then cook them overnight.  When I wake up the next morning, the house smells wonderful and I have a meal ready to go for later that day plus a lot of leftovers.  Add some rice, some cheese and some hot sauce and oh boy! Good stuff!

So what brought this on?  I made up a big pot of beans yesterday and plan to dive in tonight.  Enjoy.

pintos in a pot 403

RESPECT FOR THE LOWLY PINTO BEAN

THE FINAL WORD

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Enjoy your next adventure through common sense and thoughtful preparation!
Gaye

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6 Responses to “Cheap But Good! How to Cook Pinto Beans”

  1. I’ve always enjoyed a big bowl of pinto beans and pan of cornbread! We had them so often when growing up that we just call them beans -any others we called by name – white beans, navy beans, etc
    Enjoy your meal – and I think I’ll also put on a pot of them!

  2. Pinto Beans are a staple in this household. I buy them in bulk, 50# at a time. They last only 6 months.

    I make them simple. Just 1/2 c onion soup powder (which I also buy in bulk), 2 cups beans, 1 large onion coarsely chopped and 8 cups water. I cook that in a pressure cooker for 1 hour 15 minutes. Very tender beans come out.

    Pinto beans aren’t only a major component in my WROL plans, but it is also a favorite meal now.

    • Do you know pressure cooking kills lots of good things in beans. I read once that is a good way to slowly kill your husband. Feed him pressure cooked food all the time. I don’t know. Just read it once some place.

    • Wrap some more tinfoil around your head.

      That will quiet the voices that are telling you crazy things.

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