Pinto / Black Beans

Pinto Beans

Black Beans

(Good to take for fellowship dinner
haystacks or in enchiladas & burritos)

Sort & rinse:
2 c pinto or black beans

Put the beans in a bowl & add:
water
to cover them by 2" - 3"
& let soak for at least 7 hrs.,
or overnight.

In the morning,
rinse the soaked beans & drain.

Stovetop or Oven cooking options below:

(Stovetop)
After draining, put the beans &
2 bay leaves
in a large pot.

Cover the beans with:
2 1/2" of water
above the beans & bring to a gentle boil.
Reduce heat, cover & simmer for 15 min.
Stir occasionally.
Then simmer uncovered for 1 - 1 1/2 hrs. or more, depending on the size & freshness of the beans, until beans mash easily.
Stir occasionally, adding water if the beans get too dry.

After beans are soft, add:
1 c diced onions (red are best)
2 minced garlic cloves
1/4 t basil
1 1/2 t salt
to the large pot
& simmer for 30 - 40 min. more.
Stir occasionally.

Discard bay leaves.

Serve
or cool down & refrigerate in an airtight container for up to 3 days.

Can freeze, but will need to be thawed, then put in a pot with a little water & heat on med. high while stirring for 3 - 5 min.

(Oven)
Preheat oven at 400º
After draining, put the beans &
2 bay leaves
in a casserole dish.

Cover the beans with:
2 - 2 1/2" of water
above the beans.
Bake uncovered at 400º for 2 hrs. or more, depending on the size & freshness of the beans, until beans mash easily.

If the beans need more water, always add boiling water when cooking in an oven, so the dish does not crack.

After beans are soft, add:
1 c diced onions (red are best)
2 minced garlic cloves
1/4 t basil
1 1/2 t salt
to the casserole dish & stir.
Continue baking for 30 - 40 min. more.

Discard bay leaves.

Serve
or cool down & refrigerate in an airtight container for up to 3 days.

Can freeze, but will need to be thawed, then put in a pot with a little water & heat on med. high while stirring for 3 - 5 min.

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