Ingredients
1 pound Dried Pinto Beans
1/2 bulbs Onion, Chopped
3 cloves Garlic, Smashed
1/2 teaspoons Salt
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Oval shape fits whole chickens, roasts, bread — self-basting lid
Enameled Dutch oven for braising, bread baking, stewing
Black matte enamel interior — superior browning and self-basting lid
Premium German stovetop pressure cooker — spring-valve precision
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Oval shape fits whole chickens, roasts, bread — self-basting lid
Enameled Dutch oven for braising, bread baking, stewing
Black matte enamel interior — superior browning and self-basting lid
Premium German stovetop pressure cooker — spring-valve precision
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Inspect dried pintos, removing bad ones and rocks. Rinse dried beans and then cover in twice their volume of water (if youre using a big bowl, cover with at least a couple of inches). Soak the beans for 6 hours or overnight. Drain beans. Place in a 5-6 qt. crock pot with onion, garlic, and salt. Cover with at least 1 inch of water. Heat on low for 8 hours or high for 4. Serve with cornbread, raw onion, chow chow, or sauerkraut. Its even better as leftovers the next day!