Evana's Pinto Beans recipe

All Recipes Best Recipe Side Dish Beans and Peas

Ingredients

2 pounds dried pinto beans
8 cloves garlic, crushed
¾ teaspoon salt
¼ cup vegetable oil
2 large ripe tomatoes, diced
1 large yellow onion, diced
2 bunches cilantro, chopped

Nutrition Info

304.6 calories
carbohydrate: 49 g
cholesterol: : -
fat: 5.8 g
fiber: 16.5 g
protein: 16.4 g
saturatedFat: 0.9 g
servingSize: -
sodium: 566.1 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pick over beans and wash in cold water 4 times. Place beans into a large pot, pour in enough fresh water to cover by 2 inches, and soak overnight.

  2. Bring beans and soaking water to a boil, stir in garlic and salt. Reduce heat to low and simmer beans until they begin to soften, 2 to 3 hours, stirring often. If beans start to dry out, add more boiling water.

  3. Heat vegetable oil in a large skillet over medium heat, cook and stir tomatoes and onion in the hot oil until onion becomes translucent, about 5 minutes. Stir cilantro, 5 to 6 large spoonfuls of beans, and cooking liquid into tomato mixture. Mash beans and stir tomato mixture back into simmering beans. Continue simmering until flavors are blended, about 1 hour more.

Recipe Yield

12 servings

Recipe Note

A truly delicious pinto bean recipe from deep south Texas.

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