Overview: Rinse, quick soak, don’t discard the soaking liquid.
- Measure out beans into a bowl. One pound of pintos is about 3 cups.
- In batches, dump some on a dinner plate and pick out any rocks, tiny, odd or spilt beans.
- Rinse beans in pot several times, debris will float off.
- Bring to a boil with lid on.
- Remove from heat and let stand for 1 hour with lid on.
- Stir in 1.5 tsp salt per pound of beans (adjust to taste after trying this amount)
- Bring back to a boil and then reduce to simmer for 1 to 1.5 hours, until soft.
- Stirring occasionally and add more water to keep beans submerged, as needed.
I was resigned to eating bland, tasteless beans until I tried this method. The key is not discarding the soaking liquid. You can save it and use separately as a stock, or let the beans soak it up overnight in the fridge. This method makes even 5 year old, poorly stored pinto beans taste wonderful.
Worried about gas? None of the tricks you’ve heard actually work. Bean gas is cause by 2 things. First, a type of sugar in the beans that can be removed by boiling for 2 hours, discarding the liquid and repeating twice more. Second, simply by the fiber content of the beans.
So if you want less gas from beans, just eat them more often and your body will adjust.