Pinto beans are the core of all epic Mexican cuisine.

Here’s how to make amazing pinto beans.

Please read the recipe first.
Always get organic ingredients when possible!

      Buy some raw pinto beans
      Sort them (make sure there are no rocks!)
      Rinse them
      You can soak them in the fridge overnight
      Or just put them in a pot with 3x filtered water (or more. Pinto beans take water don’t be afraid to use too
      much)
      Add Salt-Start with 1 Tbsp. really good salt
      Add Garlic cloves, start with 4
      Optional-throw a jalapeno or poblano chili in there, uncut*
      Cook/Boil them until they taste and look done.
      Set a time for 30 minutes, then check them. During cooking check the water level, and make sure the beans
      are well covered. Stir. Add more water if needed.
      They are done when they are done (soft and almost falling apart).

*Remove the jalapeno whole if you only want the flavor, not the heat.
Salt to taste.

After cooking you can keep the water for or not. I do!
I store everything in a container.
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I use a potato masher to “refry” them with no oil. (Use some of that bean water you saved)

Just add salsa and guacamole! Ole!
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Recipe is my own, image from Pixabay & gif from Giphy.

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