Not just beans. Perfect beans, even.

If beans aren’t on your regular menu, they should be. They’re good for you, y’know. They have all that iron and fiber. They’re naturally low-fat (not by the time I’m done with them, though). They’re filling and stttttttretch, which makes them economical. Every variety has its own particular taste, so you never feel like you’re eating the same thing twice.

Any way, here’s how I cook up a pot of pinto beans, come to think about it, I cook kidney beans the same way. I should mention I started with dry beans, but you can sub those for canned if you’re looking to cut some time.


2 cps dry pinto beans
2 cloves garlic, unpeeled
2 slices bacon or 1/4 cp salt pork
Remove any unwanted, damaged or broken beans, put them in a bowl and rinse, changing the water a couple of times. If you want to, soak in them in hot tap water for about 30-45 minutes, but this isn’t necessary.

Drain the water and put the beans, garlic and bacon in a medium pan and cover it with cool water. You’ll probably want to add about 8 cups of water, bring it to a boil over high heat, then reduce the temperature to medium and cook for about one hour or until the beans are tender. You will notice that the water will evaporate considerably. Turn off the heat and set aside.

You can remove the beans from the pan and cook the following ingredients

3 slices bacon or 1/2 cp salt pork
1 medium onion, chopped
1 garlic clove, minced
1/2 cp cilantro, chopped

Cook the bacon until lightly brown, then add the onions and garlic. When the  onions are translucent, add the cilantro. Now add the back the beans, including any liquid still left and turn the heat to medium high. At this point season the lentils with salt or chicken bouillon and black pepper. Once this comes to a boil, lower the temperature to medium low and simmer for another 20-30 minutes.

That’s it, they’re ready to be eaten. I promise you will love them

Cookingly yours, Anamaris

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