| How To Cook: |
|
|
1. In a large sieve or colander, wash the pinto beans under running water until the draining water runs clear. Pick out and discard any beans that are broken or blemished.
|
2. Drop the beans into a heavy 3- to 4-quart saucepan, add the water, onion and bay leaf, and bring to a boil over high heat. Reduce the heat to low, cover partially and simmer for 4 hours.
|
3. Add the salt and continue to simmer for 30 minutes longer, or until the beans are tender but still intact.
|
|
4. Drain the beans in the sieve or colander, transfer them to a heated bowl and serve at once.
|
|
