Ingredients
Scale
- One bag of dried pinto beans, 16 oz.
- One small yellow onion, diced
- One bay leaf
- Two cloves of garlic, minced
- Two teaspoons of olive oil
- Four teaspoons of chicken broth concentrate
- Four slices of smoked bacon; thick-cut, sliced into one-inch pieces
- Half teaspoon of salt (adjustable to taste)
Instructions
- Pick any shaft, pebbles, or dead seeds from the beans and rinse in a colander under running water. Then, pour the beans into a bowl, cover them with water, and soak overnight. If you can’t soak them for that long, do a quick soak by boiling them in a Dutch oven for two minutes. Then, turn off the heat and leave them to soak in the hot water for one hour. After soaking, drain the beans, rinse them under cold water in a colander, and let them drain.
- Place a saucepan over medium heat, add the olive oil, then sauté the onions and garlic till they become translucent. Take the pot down and add the beans, chicken broth, bacon, bay leaf, and salt. Add enough water to cover the beans, place the pot over medium heat, and let it come to a light boil.
- Reduce the heat to low, and stir the beans so the boiling doesn’t grow strong. Cook until the beans are soft and the taste is to your liking- the average doneness is when the beans smash easily in your fingers.
This video can help you with more suggestions.