Pinto Beans

1. Healthy
2. Comfort Food
3. Economical
4.  

Down home Soul food required Etta James and Beer.


Pinto Beans

• 1 pound pinto beans
• water
• sea salt
• ground pepper
• 2 tablespoons butter
  
• garlic
• onions
• 3 tablespoons chopped cilantro
  

• Put the dry beans in a large pot, cover with 2 inches of water and bring to rolling boil. Remove from heat and let soak for one hour. Rinse well in colander, put back into the pot and cover with 2 inches of water again. Bring to rolling boil, remove from heat, let soak for 1 hour. Rinse well in colander. Put beans back into pot, cover with 2 inches of water, bring to rolling boil, cover with lid and reduce heat to med low. Cook for several hours until beans are soft, checking approximately every 30 minutes to see if you need to add water. In a separate saute pan, melt butter and add garlic and onions and cilantro, saute on med low heat until onions begin to turn clear.  Add to beans the last hour of cooking, salt and pepper to taste. When your beans are soft, if you want a thicker juice, just get out a potato masher and mash a few beans right in the pot. This will make your beans thick right away. Great garnished with cheese, sour cream and blue corn chips.