Beans from the Pot

The uses of beans in Mexican cooking are immense. Although you can buy them already made, if you make them at home they have a much nicer flavor and you will give your kitchen an irresistible smell. You can make a lot of them and refrigerate a batch which should last in the refrigerator for about 4 to 5 days. You can freeze another batch which will last for months.

Cook time: PT105M

Rating

4.34 stars (6 reviews)

Keywords

beans, onion, pati's mexican table, pinto beans, Recipe, refried beans

Ingredients

1 pound (or about 2 1/4 cups) pinto (peruvian or black beans)
1/2 white onion (about 1/2 pound, outer skin peeled off)
10 cups water (may add more if necessary)
1 tablespoon kosher or coarse sea salt (or to taste)

Cuisine

Mexican

Steps

Rinse the beans in cold water and drain. Place them in a big heavy pot and cover with enough water to come up to at least 3″ above the top of beans, about 10 cups of water. Incorporate the onion and bring to a boil. Let the beans simmer, partially covered, for about 1 1/2 hours, until the beans are soft and then add the salt. Don’t add the salt in the beginning or it will toughen the beans.
Let them continue simmering, for about another 15 minutes, or until the beans are so soft they come apart if you hold one between your fingers, and the broth has thickened to a soupy consistency. If the beans are not yet soft and the broth is drying out, add more water. Before eating, remove the cooked onion with a slotted spoon.