the_information_nexus/docs/random/food_related/Pinto Beans.md

Classic Slow-Cooked Pinto Beans

Ingredients:

• 1 lb pinto beans, rinsed and soaked overnight
• 6-8 cups water (for cooking)
• 1 white onion, chopped
• 4 cloves garlic, minced
• 2 bay leaves
• 1 ham hock or 2-3 strips of bacon, chopped
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped (optional)

Instructions:

1. Preparation: Drain and rinse the soaked beans.
2. In a large pot, add beans, onion, garlic, bay leaves, and ham hock (or bacon).
3. Cover the beans with water by about an inch.
4. Bring to a boil, reduce to a simmer, cover, and cook for 2-3 hours, or until beans are tender. Check occasionally and add more water if needed.
5. Season with salt and pepper. Add cilantro if desired just before serving.

Variations:

1. Beer-infused Beans: Add a 12 oz bottle of dark beer to the cooking beans for a richer flavor.
2. Vegetarian: Omit the ham hock/bacon and add smoked paprika for a smoky flavor.
3. Spicy Beans: Add 1-2 chopped jalapeños or serrano chilies during the cooking process.
4. Tomato Beans: Add a 14 oz can of diced tomatoes or 3 chopped fresh tomatoes for added depth.
5. Creamy Texture: Mash some of the beans towards the end of the cooking process and stir them in for a creamier texture.