HOW TO MAKE PINTO BEANS, BACON, AND PICKLED ONIONS
One of the simplest ways to add extra plant-based, nutritious protein to your diet is to open a can of beans. However, beans prepared from home may be the tastiest, especially when consumed in little quantities on their own! They are a fantastic amount of protein as well as fiber, making them the ideal option for a meal that does not include any meat.
This recipe for pinto beans uses dried pinto beans and can be prepared in a matter of minutes on the stovetop. The final pinto beans are very tasty, supeeer delicious, and so creamy.
The preparation of my recipe for pinto beans is quick and simple, and the resulting beans are not only healthful but also very velvety and packed to the bursting with delicious taste. They start by soaking the dried beans overnight, and then they cook slowly on the stove without any help.
THE INGREDIENTS LIST:
Dried pinto beans; I used 1 pound rinsed in a colander.
5 to 6 Cups.Of water; at room temp.
1/3 Cup.Of extra-virgin olive oil.
A small chopped yellow onion.
Smashed garlic; I used 4 cloves.
2 bay leaves.
1 Tbsp.Of kosher salt.
Cover the pinto beans with cold water by a couple of inches and place the bowl in the fridge overnight. Soak the beans on the countertop for eight to twenty-four hours, or overnight.
Put the washed and drained beans into a Dutch oven or any heavy-bottomed saucepan. Cover them with five to six cups of water, or enough so that they are submerged by about an inch and a half.
After adding the diced onion, crushed garlic, and bay leaves, sprinkle some olive oil over the mixture before serving. Add salt to taste using kosher salt. The beans should be brought to a boil.
Toss out the foam that develops at the top. Cover and simmer on low heat for at least 2 hours, or until tender, adding more time if necessary.
After the beans have reached the level of doneness that you prefer, take them from the stove and dispose of the bay leaves. Then taste it to see if it needs more salt, and if it does, add it.
Serve the beans either immediately or at room temperature, and store any leftover beans in the cooking liquid in the refrigerator for up to one to two weeks.