Preparation Steps:

• Begin by rinsing the dried pinto beans under cold water in a strainer. This will help remove any dust or debris.
• For a quicker cooking time and easier digestion, soak the beans in water overnight. If you’re pressed for time, you can skip this step and cook them directly, though it may take a bit longer.
• In a large pot or Dutch oven, combine the rinsed (and soaked, if applicable) pinto beans, quartered onion, minced garlic, diced jalapeño, and a pinch of salt and pepper.
• Pour enough water into the pot to cover the beans by about two inches. This ensures they have enough liquid to cook properly.
• Place the pot over high heat and bring the mixture to a boil. Once boiling, reduce the heat to low.
• Cover the pot and let the beans simmer gently for about 1.5 to 2 hours, or until they are tender. Stir occasionally and check the water level, adding more if necessary to keep the beans submerged.
• Once the beans are cooked through, taste and adjust seasoning with additional salt and pepper as desired.
• Remove the pot from heat. You can serve the beans as is, or mash them slightly for a creamier texture. Enjoy your Pinto Beans Recipe as a side dish, in tacos, or atop a salad!