Pinto Beans
Pinto Beans are a southern favorite, both comforting and delicious. A simple and delicious addition to any dinner.
Servings: 16 servings
Calories: 248kcal
Ingredients
- 2 pounds dry pinto beans
- water
- 2 teaspoons kosher salt
- 1 pound ham chunks or ham bone optional
Instructions
- Rinse and sort beans, discarding any broken beans, small rocks or debris.
- Place beans in a dutch oven and cover with about 2-3 inches of water.
- Cook over medium-high heat, bringing to a boil for 30 minutes.
- Remove from stove and drain beans.
- Cover with 3 inches of water and add ham or ham bone.
- Return to the stove over medium heat, cooking about 1 1/2 hours. Stir every 30 minutes.
- During the last 30 minutes, stir in salt. Continue to cook until tender.
For the Crock Pot:
- Rinse and sort beans. Place in slow cooker and cover with 3 inches of water. Cook on low for 7- 8 hours.
Notes
Store leftover beans in an airtight container in refrigerator up to 4 days.
Freeze up to 3 months.
Reheat in a saucepan with about 1/4 cup of water over low heat, stirring often until heated through.
Nutrition
Serving: 1g | Calories: 248kcal | Carbohydrates: 36g | Protein: 20g | Fat: 3g | Polyunsaturated Fat: 1g | Cholesterol: 24mg | Sodium: 631mg | Fiber: 9g | Sugar: 2g