Pinto Beans

My basic recipe.  Nothing super special to this other than the liquid smoke.  It took me sometime to find it, so if you’re a yinzer reading this post, go to Wholey’s in the Strip; you’ll find it with their hot sauces.

This works as a side dish or in a tortilla wrap.  I usually wrap them in a tortilla.

Ingredients
1 cup dried Pinto Beans, soaked overnight
1 Bay Leaf
1 small Onion, minced fine
1 clove Garlic, minced fine
1 quart of Water
1/4 teaspoon Liquid Smoke
Kosher Salt, to taste
Freshly crushed Black Peppercorns, to taste

Directions
Add the beans, bay leaf , onion, garlic, a healthy pinch of salt, and water to a two-quart sauce pan.  Bring to a boil over high heat.  Once boiling, lower the heat and cook for 60-90 minutes, till the beans are tender.

Add the liquid smoke and lightly crush the beans with a potato masher (just two or three passes) to release some of the bean starch so the broth is slightly thickened.  Salt and pepper to taste.

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One response to “Pinto Beans

  1. Bill, you should still have this blog so I could add you to my Pittsburgh blogroll! And also so I can read/drool.

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