Chopped: Kendra's Edition - How To Cook Dry Pinto Beans With The Soak Method

Next step in Chopped: Kendra’s Edition was cooking up the beans so we can actually use them in our recipes! How To Cook Dry Pinto Beans With The Soak Method? It's easy - let me show you!

I sorted through 1 pound of beans (I had cranberry beans on hand, but pinto beans are what won the poll - they’re very similar, just a little lighter in flavor - they have the same cooking method). Gave them a good rinse, then put them in a big bowl with 2 quarts (8 cups) of water and let them soak 6–24 hours. Drain, rinse, and toss that soak water.

Into the pot they went with 3 quarts of fresh water (or broth for extra flavor), 2 tablespoons of minced garlic, and one medium onion (I left mine whole so I could pull it out later, but diced onions work too). Simmer 1.5–4 hours depending on your burner settings - I cooked mine about 2.5 hours. Keep an eye on them, give a stir every 20 minutes or so, and don’t let them scorch or your whole pot will be ruined. Toward the end, add 1–2 teaspoons of salt and black pepper to taste.

Now you’ve got a pot of tender, flavorful beans ready to go! You can use them in tacos, soups, chili, beans & cornbread, beans & greens, burritos, enchiladas—the list is endless.

Ingredients

• 1 lb dried beans (pinto or cranberry beans)

• 3 quarts water or broth (plus 2 quarts for soaking)

• 2 tablespoons garlic (minced)

• 1 medium onion (whole or diced)

• 1–2 teaspoons salt (to taste)

• Black pepper (to taste)

Instructions

1. Sort beans and remove any debris or bad beans.

2. Rinse well, then place beans in a large bowl with 2 quarts (8 cups) water. Soak 6–24 hours.

3. Drain, rinse, and discard soaking water.

4. Place beans in a large pot or Dutch oven. Add 3 quarts of fresh water or broth, garlic, and onion.

5. Bring to a simmer. Cook 1.5–4 hours, stirring every 20 minutes to prevent scorching. (Mine took about 2.5 hours.)

6. When beans are tender, season with salt and black pepper to taste.

Notes

• Don’t salt until beans are soft - adding salt too early can toughen the skins.

• Stir often! If they scorch, the whole pot is ruined. And scorched bad enough your actual pot will be ruined as well...

• Use these cooked beans in tacos, soups, chili, beans & cornbread, beans & greens, burritos, enchiladas, and more.

Now that these beans are cooked, I can move on to the Week One Chopped: Kendra’s Edition basket - dry beans, rice, canned tomato sauce, and canned chicken. Stay tuned!