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Ingredients
ServingsOriginal: Serves 10
- pinto beans, dry1 lb
- water8 cup
- paprika, or 1/2 tsp each paprika and pepper1 1/2 tbsp
- sugar, granulated or brown1 1/2 tbsp
- salt, or 2 tsp salt and a ham hock1 tbsp
- chilli powder1 1/2 tbsp
- garlic powder, or more1/4 tsp
- dehydrated onion, or 1/2 small onion, finely diced1 1/2 tbsp
- bay leaves1–2
- water5 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Wash beans carefully and soak overnight in 8 cups of water.
Drain and refill with 5 cups of water.
Add all the other ingredients.
Bring to a boil and simmer at least an hour, or until tender.
Remove bay leaves.
Do not drain prior to serving, as the liquid is an important aspect of the dish. It can be served using slotted spoon, to allow draining, or with a ladle into small side-dish bowls.
