Step by step

Method

4 steps

1. 1

   If using dried pintos: rinse 1 pound, soak overnight (or quick-soak — boil 2 minutes, rest 1 hour), drain. Or use 3–4 cups cooked/canned pintos, rinsed. Dice 1 onion; mince 3 garlic cloves. Smoked meat: ham hock, 4 oz ham, or 3 slices bacon.

2. 2

   In a heavy pot, render bacon or warm 1 tablespoon oil over medium. Soften onion 6–8 minutes; garlic 30 seconds. Add beans, 6 cups water or chicken stock for dried (enough to cover by 2 inches), smoked meat, 1 bay leaf, ½ teaspoon black pepper, optional ½ teaspoon cumin or chili powder, and salt lightly.

3. 3

   Simmer gently partly covered 1½–2 hours for dried (20–30 minutes for canned) until beans are creamy-tender and the broth looks cloudy and rich. Stir now and then; add hot water if they get exposed. Mash a scoop of beans against the pot to thicken. Discard bay leaf and bone. Taste — salt, pepper, splash of hot sauce or vinegar.

4. 4

   Serve in a bowl with the pot liquor over cornbread, rice, or with chopped onion and jalapeño. You want creamy Southern pinto beans in smoky broth — not chalky undercooked beans or thin bean water.