Traditional Tejano Pinto Beans
290kcal
Ingredients
- 1 pound dry pinto beans
- 8 cups cold water
- 6 ounces diced salt pork
- 1 large yellow onion finely chopped
- 4 cloves garlic minced
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 bay leaf
- Salt to taste
Method
- Rinse the 1 pound of dry pinto beans in a colander under cold running water, picking through them to remove any small stones or debris.
- Place the rinsed beans in a large Dutch oven or heavy-bottomed pot and add 8 cups of cold water, ensuring the beans are covered by at least 2 inches of water.
- Stir in the 6 ounces of diced salt pork, 1 finely chopped large yellow onion, 4 minced garlic cloves, 2 teaspoons ground cumin, 1 teaspoon dried oregano, and 1 bay leaf.
- Bring the pot to a boil over high heat, then immediately reduce the heat to low to maintain a gentle simmer, covering the pot with a lid slightly ajar.
- Simmer the beans for 2 to 2 1/2 hours, stirring occasionally, until the beans are very tender and the broth has thickened slightly. The beans should mash easily against the side of the pot when done.
- Season the beans with salt to taste, starting with 1 teaspoon and adding more as needed, then remove and discard the bay leaf before serving.
Nutrition
Calories290kcalCarbohydrates36gProtein14gFat10gSaturated Fat3.5gPolyunsaturated Fat1gMonounsaturated Fat4.5gCholesterol15mgSodium350mgPotassium720mgFiber9gSugar2gVitamin A10IUVitamin C4mgCalcium80mgIron3.5mg