Easy Versatile Pinto Beans
Pinto beans are a nutritious and simple protein. They are super easy to make and can be used in many ways!
Servings: 12 1/2 cup
Calories:
Cost: $3.25
Equipment
- Large Dutch Oven
Ingredients
- 1 pound dry pinto beans preferably organic
- 4 cups Filtered water
- 1-2 teaspoons Tajin Mexican seasoning with lime https://amzn.to/2yzXHeX
- 1 teaspoon dried oregano or 1 Tablespoon fresh oregano
- 1 teaspoon Himlayan pink salt (to taste)
- Optional: veggies onion, garlic, carrot, celery, colored peppers, poblano peppers, jalapeno peppers
Instructions
Soak Beans - this will take you about 10 minutes
- Rinse beans in a colander, pick out any rocks (yes there may be rockwash them good sometimes there are dirt clumps...this is real food :0)
- Cover rinsed beans with fresh water and soak overnight.
- You want to have the water about 4 inches or so above the beans, so you need a big pot. I used my 5-quart Dutch oven.
Cook Beans 2-4 hours approximately
- Rinse beans again and cover with water, with about 2-4 inches over top of beans.
- Add Tajin or any chili type seasoning you enjoy.
- Add dried or fresh oregano.
- You can add any veggies you like in the last hour of cooking.
- Cook beans on stove top at medium or in the oven at 350.
- Cooking time depends on how long you soaked your beans and how high your elevation is. We live in Tennessee and it took about 3 hours to cook the beans.
- Watch the beans to be sure they don't boil over or run out of water. The beans are ready when you can smash with a fork.
- I used a potato masher to smash some of the beans up and make the broth a little thicker.
Notes
You can freeze this bean mixture. Just put in a freezer bag, pat out the air and seal, freeze flat and then store in a used spinach box in your freezer. Be sure to mark what is in the package and the date.