- 1 16 ounce package dried pinto beans
- ⅓ to ½ pound salt pork, sliced
- 1 small onion, quartered
- salt to taste, about 1 teaspoon
ingredients
directions
Rinse the beans and place them in a 4-quart pan. Add 6 cups water, and remove any beans that float. Let soak for 8 hours or overnight. (You can quick-soak them by boiling them for 1 to 2 minutes, then letting them stand off the fire, covered, for 1 hour.) Drain completely.
Cover beans with 6 cups fresh water. (Cooking in fresh water keeps them from being too gassy.). Add salt pork and onion and bring slowly to a simmer. (If you bring it to a rapid boil, you may break some of the beans.)
Partially cover and simmer over medium-low heat, stirring occasionally, until beans are fully tender, from 1 to 2 hours. Monitor the water level, adding enough hot water to cover the beans by 1/2 inch, if necessary. Season with salt.
May be prepared a day ahead of time, cooled in the broth, then refrigerated and reheated the next day. Makes 8 servings.