Could use a little pinto bean help
Workin on makin a big ole pot of pintos this morning.
I let them soak overnight and they absorbed up the water pretty well.
Now what? Dump that water and add new? Just cook the pintos in the same water? (That's how I did it last time) Also, how much water? Cook them till the water turns to a 'gravy' or just until done? I know I saw a pot of gorgeous beans on here once. Think they were from Thillin or Thirdeye but I could be wrong.
Gonna add some bacon, chorizo, onions and jalapenos. Any other suggestions?
Anyone care to help this Northerner out?
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