I’m not a big fan of beans. I don’t really like any type of beans except for green beans and pinto beans cooked the way my grandmother made them.

As a child, I remember her serving them in a large brown crock with onion and cornbread. When I grew up and had a family of my own, I continued to make my beans the way she did but with the addition of my favorite toppings.

INGREDIENTS

1 pound dry pinto beans (2 cups)
1 pound of ground beef
2 teaspoons oil
1 small yellow onion chopped
1 tablespoon minced garlic
1 can rotel tomatoes
4 cups of chicken broth or use water and add broth concentrate or powder (You will need enough water to cover the beans)
salt and pepper to taste

For topping: cheese, cilantro, green onion, jalapeno,or avocado (optional). I love to add dill pickle relish to mine and serve over rice!

DIRECTIONS

1 Rinse the bag of beans well and remove any that look bad.

2 Pour the beans into a large bowl and cover with at least 2 inches of water and allow to soak overnight. I don’t always soak if I use an Instapot but always do if I use a stock pot on cook on the stove.

3 In a stock pot on medium heat, heat the olive oil and saute the onion and garlic until they become translucent.

4 Remove the pot from the heat and add the beans, chicken broth, salt, and pepper. If there is not enough broth to cover the beans, add enough water to cover the beans by 2 inches.

5 Heat the beans on medium until they come to a light boil then reduce the heat to low. Cook for 1 to 1 1/2 hours until beans are soft. It usually takes about 45 minutes in the Instapot if I did not pre-soak the beans.

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