| Level: | Easy |
| Total: | 4 hr 45 min |
| Active: | 15 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 4 hr 45 min |
| Active: | 15 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 pound dried pinto beans
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne
- 1/4 teaspoon smoked paprika
- 4 cloves garlic, minced
- 2 jalapenos, sliced into rounds with seeds
- 1 dried bay leaf
- 1 small onion, diced
Instructions
- Sort through the beans and remove any stones. To soak the beans, put them in a large bowl, cover them with cold water and allow them to soak, covered, overnight. Or use the quick-soak method below.
- Quick-soak method: Put the beans in a colander and rinse under water. Put the beans in a large pot and add enough water to cover the beans by at least 3 inches. Bring to a boil over high heat. Reduce the heat and simmer for 4 minutes. Turn off the heat and let the beans stand for 1 hour.
- Drain and rinse the soaked beans and transfer them to a large pot. Add enough water to cover the beans by at least 3 inches. Add the salt, pepper, chili powder, cumin, cayenne, smoked paprika, garlic, jalapeno, bay leaf and onion to the pot. Bring to a boil, then reduce the heat to bring it to a simmer. Cover and cook until the beans are tender, 2 to 3 1/2 hours.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 276 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 13 g |
| Sugar | 2 g |
| Protein | 17 g |
| Cholesterol | 0 mg |
| Sodium | 222 mg |
| Serving Size | 1 of 6 servings |
| Calories | 276 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 13 g |
| Sugar | 2 g |
| Protein | 17 g |
| Cholesterol | 0 mg |
| Sodium | 222 mg |
Reviews
This is what I’m talking about : jalapeno peppers in substitution for green peppers.
My sister has always been in charge of making the beans, UNTIL NOW! These beans are easy and delicious!!! I’ve past the recipe to many people already!!!
Used a leftover pork butt bone from when I made Ree’s carnitas, salting, pepper and sprinkling generously with cummin. And, then roasted it on the grill. Added to the pot with all other ingredients. Added a smokey flavour with little morsels of pork throughout the beans.
Excellent! We love spicy food and this hit the spot!!
great recipe
We love beans, but these have the best flavor I’ve ever tasted. Instead of using pinto beans I used cranberry beans. Which are a lot like pintos but they have a little better flavor. The soup is richer and bean is creamer. But theses spices together with the cranberry beans were awesome. Remove the seeds from the pepper if you don’t like the heat. Can’t say enough about this recipe. I served it with roast pork with some of the same spices rubbed on it. So it paired well with the beans.
B
I think these are the best beans I have ever made. Husband loves beans and he agrees. I added some chopped bacon ends on hand and removed the seeds from the jalapeno peppers. Instead of water I used pork broth for the cooking liquid and I don’t think I covered the beans by 3 inches, more like one inch. (I froze a bunch of broth I made from the bones of a suckling pig we roasted last month.) I wasn’t sorry that I reduced the salt down to 1-1/2 teaspoons, but otherwise I went by the measurements for the spices, onion and garlic. We like our beans a little bit on the soupy side and they turned out perfectly – cooked tender, great flavor, and enough liquid to sop up with cornbread. If you love beans you should try this economical and delicious recipe.