When I was a kid, we ate pinto beans at probably 50% of our evening meals. We were poor. Beans were cheap, and they were filling. My mom could put a plate of beans together with a slice of homemade cornbread, and none of us were going to be hungry. As a young adult, I realized that beans were not my favorite meal–in fact, I didn’t like them at all. But the acorn doesn’t fall far from the tree, so I had to find a way to prepare beans that made them palatable to me. Now, don’t get me wrong, we don’t eat beans every week, but I do cook a pot of easy pinto beans about once a month. And I love them–as does the rest of our family, and I hope you like them, too!
And I’ll be downright honest, when I make these Amazing and Easy Pinto Beans, we sometimes just eat it with the cornbread, like I did when I was a kid. They’re that good. And, maybe my mom’s were this awesome, too, but I don’t know.
Another thing I’d like to be honest about, these beans–well, they’re “hacked”. Not like with a knife, but like all sorts of made better by science hacked. See, these beans won’t make you gassy. It’s all in the baking soda…
What You Need to Have On Hand to Make Amazing and Easy Pinto Beans
Bob’s Red Mill Beans Pinto, 27-Ounce (Pack of 4)Simply Organic Chili Powder Certified Organic, 2.89-Ounce ContainerSimply Organic Cayenne Pepper Certified Organic Containers – 2.89 OzArm & Hammer Baking Soda – Net Wt 1 lb – (Pack Of 2)Lodge Color EC6D43 Enameled Cast Iron Dutch Oven, Island Spice Red, 6-Quart
So, just get the baking soda, the beans, the spices–and some bacon and onion…I’m telling you, I can almost taste it all now. And the cornbread. Don’t forget the cornbread. Mmmm…
And, if you’re not whipping-up a pot of these Amazing and Easy Pinto Beans right this very minute, go ahead and pin it so you can find this recipe later. Oh, just pin it even if you are cooking them up now–I hate it when I can’t find a recipe to make AGAIN after it was so wonderful…LOL!
Amazing and Easy Pinto Beans
- 1 pound dried Pinto Beans
- 1 teaspoon Baking Soda
- 1 teaspoon Chili Powder
- 1 teaspoon fresh Garlic, chopped
- ½ teaspoon Salt
- Pinch of Cayenne Pepper
- ½ pound Bacon
- 1 can diced Tomatoes (or 3 medium-size fresh Tomatoes, diced)
- ½ cup diced Celery Stalk
- 1 medium Onion, chopped
- Open the bag of Pinto Beans, and pour a few of them into the palm of your hand. Look at them, and remove and discard any rocks or broken beans. Put the whole beans in a colander. Rinse well.
- Put the cleaned and rinsed beans in a large (4 quart) bowl. Fill the bowl with water, cover, and refrigerate overnight. (You can skip this step, but the cooking will take longer.)
- Remove beans from refrigerator and pour into a 5- or 6-quart Dutch oven. Add water until there is about 1-2 inches of water above the beans.
- Bring to boil over high heat, and continue to boil for about 30 minutes (1 hour if the beans were not soaked overnight),
- Remove from heat and pour through colander to remove the water. Rinse the beans.
- Wash the Dutch oven to remove the residue from the beans.
- Put the beans back into the clean Dutch oven, and cover with water with about 2 inches above the beans, and bring to a boil over high heat.
- Add the Baking Soda, and stir to combine. (The baking soda helps keep the beans from causing gas.)
- Reduce heat to medium and continue to boil until beans are tender.
- While the beans are cooking, prepare the bacon. Cook over medium to low heat to render the fat from the bacon--do not brown (although it is ok if the bacon is a little brown).
- Remove bacon to paper towel covered plate to drain and cool. When the bacon is cool enough to handle, break it into bite-sized pieces and add to the beans.
- Add the Chili Powder, Garlic, Salt, and Cayenne Pepper.
- Add the diced Tomatoes, Celery, and Onion.
- Continue to cook over medium heat until the celery and onion are tender.