This will work for black beans too. We prefer pinto beans. My awesome husband usually makes 2 to 3 pounds of beans at a time. The beans freeze extremely well. We keep beans on hand in the chest freezer because it’s an easy way to get a dinner started. Or, put some in a food processor and – wallah – bean dip.

So, here’s his recipe. Not mine. I bake, he cooks.

Use good quality bacon. Also, note the recipe is for one pound.

Pinto Beans:

1 lb pinto beans
1 whole medium to large onion roughly chopped
several stalks of celery roughly chopped (I don’t always use celery and the amount usually varies between half as much celery as onion and equal parts)
32oz vegetable or chicken broth
1/2 – 2/3 lb bacon chopped and cooked
2 tsp kosher salt
2 tsp garlic granules/powder
1 tsp cumin
up to 1 tsp ground cayenne pepper (This is entirely based on how spicy you prefer. I like spicy.)
lots of fresh ground black pepper

* Sort and rinse the beans
* Add them to a pot with 3x their volume in liquid (I always use 32-48oz of vegetable or chicken broth) and bring to a boil for 5 minutes
* Remove from heat, cover, and let sit for 1 hour
* Add onions, celery, bacon and return to a boil, cover, reduce heat and simmer for 1.5 to 2.5 hours
* Add the spices sometime after the 1 hour mark, not before