Pinto Beans

The pinto bean (Spanish: frijol pinto, literally "painted bean") is a common bean now available in all parts of the United States. It appears to have originated in south Texas and northern Mexico. It is most often eaten whole in broth or mashed and refried. It is a common filling for burritos.
Pinto beans are an excellent source of cholesterol-lowering fiber. Served with cornbread or rice, pinto beans provide a fat-free high quality protein. They are also a good source of B vitamins and other minerals

Starting the process of delicious pinto beans begins with sorting. First, sort the beans to make sure that the beans are free from rocks. After sorting the beans, place them in a colander and wash under running water for a minute or so. It is very important to note that beans expand at least double when cooked with liquid. Make sure that you use a pan that has plenty of room for this expansion.

Cover with water at least three inches above the beans. Bring to a boil. Reduce heat, cover with lid, and simmer for 10 to 15 minutes. Turn off the heat and let the beans sit for one hour with the lid on. The beans will then be plump and ready to cook. Remove the lid after the hour and pour out water. Refill beans in pan with clean tap water, covering beans at least one inch above the beans. Bring beans to boil. Reduce heat to simmer. Simmer beans with lid on for about four hours, checking every hour to make sure beans continue to have enough water. Beans are done when tender when poked with a fork or by tasting.

Do not add salt until after the beans are cooked. Adding salt before cooking will make the beans less tender. Adding chopped onion or fresh garlic while cooking makes very flavorful beans. Salt and seasonings to taste can be added after a few hours of cooking. Simmer for a short time after adding seasonings.

Pinto Beans (Using Canned Beans)

Mix together one 16 ounce can of the following:

Pinto beans, pork & beans, red kidney beans, lima beans, white northern beans and butter beans.

1 lb cut up bacon

1 chopped onion

½ tsp minced garlic

½ tsp prepared mustard

½ cup vinegar 1 cup brown sugar

Fry the bacon until done, but not crisp.

Pour beans, bacon, onion and garlic into large pan and mix.

Simmer for 15 minutes a combination of the mustard, vinegar and brown sugar.

Pour the liquid over the beans and bake at 350 degrees for 1 hour.

Mix the beans a couple of times during the cooking process.