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.

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

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.


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.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s