Ingredients
- 10 cups water
- 2 tablespoons lard
- 2 cups dry pinto beans, rinsed
- 2 teaspoons salt
What Makes This Recipe Special
These beans are packed with rich, smoky flavors that develop slowly over time. They are hearty, comforting, and perfect as a main or side dish. Plus, slow cooking makes the beans tender and easy to digest.
Simple Cooking Tips
- Soak the beans overnight to reduce cooking time and improve texture.
- Use a slow cooker or a heavy pot with a tight lid to keep moisture in.
- Season towards the end of cooking to prevent salt from toughening the beans.
- Use a slow cooker or a heavy pot with a tight lid to keep moisture in.
- Season towards the end of cooking to prevent salt from toughening the beans.
Directions
Pour the water and lard into a large pot and bring it to a boil. Once it’s bubbling, add the beans in. Let them cook over medium heat for about 2 to 2 and a half hours. After that, season with salt and keep cooking for another 30 minutes or until the beans are nice and tender. Give them a taste along the way to make sure they’re just right.
Serving Tips
Serve the beans with warm tortillas, fresh cilantro, and a squeeze of lime. They also pair well with rice, grilled meats, or as a filling for tacos and burritos. Top with avocado or shredded cheese for extra creaminess.
How To Preserve This Dish
Allow the beans to cool completely before storing. Keep them in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portions for up to 3 months and thaw overnight before reheating.
Frequently Asked Questions
Can I use a different type of bean for this recipe?
Yes, you can substitute pinto beans with black beans or kidney beans, but cooking times may vary slightly.
Do I need to soak the beans before cooking?
No, soaking is not required for this slow-cooked method, but rinsing the beans is recommended.
Can I use oil instead of lard?
Yes, vegetable oil or olive oil can be used as a substitute for lard.
How do I know when the beans are fully cooked?
The beans are done when they are tender and creamy inside, and easily mashed with a fork.
Can I cook this in a slow cooker instead of on the stove?
Yes, cook on low for 6 to 8 hours or until beans are tender.
Should I add salt at the beginning of cooking?
It’s best to add salt after the beans have cooked for a couple of hours to prevent them from toughening.
How can I store leftovers?
Store cooled beans in an airtight container in the refrigerator for up to 4 days.
Can I freeze the cooked beans?
Yes, freeze in a sealed container for up to 3 months and thaw before reheating.
