Created by rpgaymer on July 31, 2014
Step 1: In a dutch oven or heavy pot, cover the pinto beans with the 6 cups of water. Soak overnight in the fridge.
Step 2: The next day, add the rest of the ingredients to the pot (aside from the salt & pepper; you might not need it, and salt can make uncooked beans tough). NO, do not drain the beans. The soaking liquid is full of flavor and should not be wasted!
Step 3: Over high heat, bring the pot of beans to a boil, then lower the heat to very low and simmer for 2 hours. Stir every 15 minutes.
Step 4: Once beans are tender and most of the liquid has evaporated, add salt & pepper, if needed. You can add water during cooking as it evaporates from the pot, but I don't. I like these beans to be thick and not watery so they can easily be eaten in a burrito without much mess. These are also great just served over rice.