Ingredients
- 10 cups water
- 2 tablespoons lard
- 2 cups dry pinto beans, rinsed
- 2 teaspoons salt
What Makes This Recipe Special
These beans are packed with rich, smoky flavors that develop slowly over time. They are hearty, comforting, and perfect as a main or side dish. Plus, slow cooking makes the beans tender and easy to digest.
Simple Cooking Tips
- Soak the beans overnight to reduce cooking time and improve texture.
- Use a slow cooker or a heavy pot with a tight lid to keep moisture in.
- Season towards the end of cooking to prevent salt from toughening the beans.
- Use a slow cooker or a heavy pot with a tight lid to keep moisture in.
- Season towards the end of cooking to prevent salt from toughening the beans.
Directions
Pour the water and lard into a large pot and bring it to a boil. Once it’s bubbling, add the beans in. Let them cook over medium heat for about 2 to 2 and a half hours. After that, season with salt and keep cooking for another 30 minutes or until the beans are nice and tender. Give them a taste along the way to make sure they’re just right.
Serving Tips
Serve the beans with warm tortillas, fresh cilantro, and a squeeze of lime. They also pair well with rice, grilled meats, or as a filling for tacos and burritos. Top with avocado or shredded cheese for extra creaminess.
How To Preserve This Dish
Allow the beans to cool completely before storing. Keep them in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portions for up to 3 months and thaw overnight before reheating.
