Pinto Beans

Beans are universally delicious. They are fantastic in many different ways. This is a basic recipe for Pintos that can be eaten as is, or mashed for burritos, or topped on Fry Bread... plus this makes a ton - and unless you are a family of 12 you should have leftovers for several more meals.


Pinto Beans

1lb. Pinto beans
1 small onion – diced
½ package salt pork
Salt & pepper
Red pepper flakes

In a large stockpot combine the beans, pork, and onions cover with plenty of water. Bring to a boil and let simmer, stirring often and adding more water if necessary, for several hours (about 5 hours) when beans are almost soft add salt and pepper to taste and red pepper flakes.  Beans take about 2 seconds to burn! So watch them carefully and simmer on a low heat, and make sure you have plenty of water in the pot to prevent them from sticking to the bottom.

Note: If you are not a fan of the whole beans, then mash them (like you would mashed potatoes) until they are the consistency that you desire. First remove some of the liquid though, but keep it near by just in case you need to add some back in, because gluey beans are a no-go. 

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