Ingredients
1 pound Dry Pinto Beans
1 1/2 teaspoon Kosher Salt
Preparation
Place 1 lb. dried pinto beans in a large, heavy pot. Cover with water about 2” above top of beans. Cover pot, bring to a boil, then remove from heat.
Let rest 1 hour.
Stir in 1 1/2 tsp. kosher salt and bring to a boil over medium heat. Uncover, reduce heat, and simmer until beans are tender and creamy, checking after 1 hour and adding more water as necessary to keep beans submerged, 1–1 1/2 hours total.
