Friday, March 19, 2010
• 2 cups Pinto Beans, Dry
• 4 cups Water, Plus More To Cover Beans For The Initial Boil
• 2 cubes Beef Bouillon
• 2 cloves Garlic, Minced
• 1 teaspoon Sea Salt (to Taste)
Start by sifting through pinto beans. Discard all broken/halved/rotten beans … and any rocks you come across. None of these things add any value to the final product whatsoever.
Add pinto beans and water to a large saucepan. DO NOT presoak beans! Bring to a boil over medium-high heat.
Once pot comes to a boil, add beef bouillon cubes, garlic and bring the heat level down to medium-low. Simmer for 30 minutes.
After 30 minutes, add 1 cup of water. Continue to simmer for 1 hour.
Add 2 cups of water. Continue to simmer for 1 hour.
Add a final cup of water and allow beans to simmer for 30 minutes to 1 hour.
Check beans for doneness. They should be tender throughout. If not, cook for an additional 30 minutes.
Season with salt to taste. Serve and enjoy!