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                            Simple Pinto Beans

 

 

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Pinto beans are meaningful of the Old West — great modest generous passage. These plain ones are acceptable with pretty much anything or as a dinner in a tin plate, rancher style, with a piece of cornbread. For the best tasting beans, cook at an exposed stew, and keep the fluid level only 1 inch over the beans' surface as they cook.

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Ingredients

• 1 pound pinto beans
• 1 small onion, halved
• 1 bay leaf
• ¾ pound slab bacon
• 1 tablespoon kosher salt
• 1 tablespoon paprika
• ¼ teaspoon cayenne 
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• Preparation

• Pick over the beans for small rocks or debris. Rinse well, then cover with cold water and soak for 6 hours or overnight.
• Transfer beans to a soup pot and add water to cover by 1 inch. Add onion, bay leaf and bacon and bring to a boil. Reduce heat to a bare simmer, partly cover the pot with lid, and cook for 1 hour, stirring occasionally.
• Stir in salt, paprika, and cayenne, then continue simmering until beans are soft and creamy and the broth is well seasoned and lightly thickened, about 1 hour more. Remove bacon and chop roughly, then return to pot. (Dish may be prepared up to 2 days ahead.)

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