or at least how we cook the at my house

This is a little scattered because I never really make them the same way twice. None of these measurements are exact so feel free to add or subtract as you see fit.

I use about 1 pound of dried pinto beans. Make sure you sort them well and wash them because sometimes you get dirt or bits of rock in them.

some sort of fatty meat. You can go with about a half a pound of salt pork or bacon or even better some good smoked sausage. The meat is really just to add some flavor and it is the fat you are after. If you ever cook a ham with the bone in throw the bone in the freezer and add that to your next pot of beans. Just the bone will be enough to flavor the beans but few chunks of ham never hurt.


About a cup of chopped onions and four or five chopped cloves of garlic. It is really hard to put to much garlic or onions in a pot of beans.

Put the beans in a large put with a good heavy bottom (helps to keep them from sticking) and add water until your beans are about two inches underwater. Simply add everything else cover with a tight lid and simmer on medium low for about five hours. You will need to check it every once in a while and add more water if it starts to get to thick. Be sure to stir it every once in while as well to keep them from sticking. Make sure you only add boiling water or the beans will split. Keeping the right amount of water the pot is one of the keys to good beans. If you scorch the beans don't try and safe them just throw them in the thrash because scorched beans can't be saved.

I typically add only about a teaspoon of salt and 1/4 teaspoon of black pepper when I am cooking and then add more if I think it needs it at the end if it needs it. The meat can have a lot of salt so make sure you taste it before you just start adding salt or pepper. To much salt or pepper will ruin your beans.

You can speed things up by soaking the beans over night but I don't think you get the same flavor. make sure you change the water before you cook them. Soaked beans will be ready in about an hour. My mom uses a pressure cooker to speed them up just make sure you let the pressure when you check the water level.

You can add peppers of your choice if you want. Bell peppers add nice flavor and jalapenos can give it some heat or if you are brave try some serranos. My grandfather would put pequins in his but they are to damn hot for me. Be careful you may be surprised how much heat a few peppers can add to a pot of beans. If you like the flavor but want less heat add one whole jalapeno and then one that has been seeded.

The beans are done with they are spot free, tender and you have a good soup. With all due respect to Isaac you can eat them by them selves or better yet with a slice of corn bread and I would never put sugar or tomatoes in a pot of pinto beans. They also good damn good with a skillet of home fired potatoes.

Good luck