Makes about 6 1/2 cups
When recipes tell you to “soak beans for 8 hours or overnight,” it doesn’t always have to be exact. We like to soak beans in the morning, go to work, then drain and rinse them when we come home. Then we simmer them in water while we go about our evening, store them, and enjoy our cooked beans the next day.
Ingredients
1 pound dried pinto beans
1/2 yellow onion
1 whole clove
3 quarts water
2 bay leaves
Method
Spread beans on a tray and pick out and discard any small stones or sticks. Transfer beans to a strainer and rinse briefly. Place beans in a large bowl, cover with a few inches of cold water and soak 8 hours or overnight. (Alternatively, you can use the quick-soak method: Place sorted, rinsed beans in a large pot, cover with a few inches of cold water and boil 2 minutes. Remove from heat, cover pot and soak beans 1 hour; proceed as below.)
Drain beans, rinse briefly and transfer them to a large pot. Stick clove into onion half and add to pot along with water and bay leaves. Bring to a boil, lower heat and simmer, uncovered, until beans are tender, about 1 1/2 hours. Drain and cool; discard onion and bay leaves.
Nutrition
Per serving (1/2 cup/about 9oz/246g-wt.): 120 calories (5 from fat), 0.5g total fat, 0g saturated fat, 0mg cholesterol, 5mg sodium, 21g total carbohydrate (7g dietary fiber, 0g sugar), 7g protein
Tags: Make Ahead, Vegetarian, Wheat Free, High Fiber, Low Fat, Low Sodium, Dairy Free, Vegan, Sugar Conscious, Gluten Free
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.
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