For those unaware, peanuts are not actually nuts, they’re legumes. Perhaps that is why I am so fond of Mr. Peanut’s cousin, Mr. Pinto. Ever since I boiled my first batch of beans about a year ago, I have been making a batch every week. Forget canned beans, these are where it’s at. Beans are a great source of nutrition and are perfect as a side dish or in tacos, chopped salads, quesadillas, pasta sauce, tuna/chicken salad, you name it! Also, these beans will make the ultimate batch of refried beans. My next step is to make a batch without salt and use them for brownies.
2 cups dry pinto beans
6 cups water
2T garlic salt
Directions:
Place beans in the bottom of a large cooking pot and pour water on top – extra water is fine. Turn the heat to medium-high. Add the garlic salt and stir several times before it comes to a boil or the beans can stick to the bottom and burn. Once the pot begins to boil turn down the heat, cover with a lid and simmer for 1 1/2 to 2 hours, stirring every 45 minutes, until beans are tender and delicious! Store in a sealed container in the refrigerator.
Additional Info:
The beans stay good for close to 2 weeks in the fridge. After 1 week, they will start to develop a gooey substance on the bottom of the container. Simply rinse the beans well and you can still enjoy them for a few more days. The beans also freeze fairly well but will be a bit drier once brought back to life.
| Nutrition Facts |
|---|
| Serving Size 1 cup Servings per Batch 6 |
| Amount Per Serving |
| Calories 234 |
| Total Fat 0.9g |
| Sodium 300mg |
| Total Carbohydrate 43.8g |
| Dietary Fiber 14.7g |
| Protein 14g |
* Sodium is estimated. The full 2T garlic salt will not be entirely absorbed by the beans.