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Ingredients
- 1 pound Pinto beans - Dry
- 96 ounces Chicken stock
Method
- 1.) In a dry pot, poor in the beans and inspect them for stones.
- 2.) Fill the pot with water until the beans are covered by at least 2 inches of water
- 3.) Set aside to soak for 24 hours. - Do not season the beans in any way! - No salt!
- 4.) Drain and rinse the beans. - Do not reuse the water from soaking!
- 5.) Ready the beans for cooking by putting the beans into a deep pot, and cover them with 2 inches inches of chicken stock. This is about 64 ounces for me.
- 6.) Bring to pot to a boil, then reduce to a simmer.
- 7.) Stir about every half hour.
- 8.) Simmer for between 1 1/2 to 2 1/2 hours.
- 9.) Remove a bean and press it with a fork to see if it mashes well. If it does, the beans are ready.
- 10.) Once cooking is complete, drain the beans (no rinse.)
- Now the beans are ready for use in any other recipes.