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Perfect Boiled Beans

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


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.