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A Cooking Adventure with Thom

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Homestyle Pinto Beans

Serves: 10





2 cup dried pinto beans, soaked for at least 12 hours in lots of cool water and 
a couple of tablespoons raw apple cider vinegar. While the soaking is optional, 
this helps break down some the phytates that give lots of people gas. Be sure 
to rinse them well after soaking to get rid of all it! Better digestion = better 
nutrition too!
1 ham hock (optional)
4-6 ounces smoked (not a sweet variety) deli ham or cubed ham roast
1 sweet bell pepper, finely diced
1 small onion, finely diced
2-4 tablespoons tomato paste, or one 8 ounce can tomato sauce (optional)
Optional spices: a teaspoon or two of cumin, chili powder can be used.
1-3 teaspoons sea salt, to taste (ADD AT THEY VERY END!)

Cooking Method

  1. Place your beans in a large bowl, cover with at least 2" of water, 2 tablespoons raw apple cider vinegar, lemon juice, or kefir.
  2. Soak beans overnight or about 12 hours.
  3. Drain and thoroughly rinse the beans.
  4. Place in a pressure cooker or large dutch oven along with the ham hock (if using). Cover with at least 2" of water (more is OK).
  5. Cover the pot, bring to full pressure and cook 14-16 minutes (time starts when full pressure is reached). Remove from heat and wait for the pressure to come down naturally, or do a quick release as preferred.
  6. DUTCH OVEN METHOD: Bring to a boil, reduce heat and simmer (covered) for 3-4 hours until tender.
  7. Without draining the water (or adding more if you need to), mix in the pepper, onion, and ham and simmer, uncovered for 1-3 (or more!) hours, or until most of the water is evaporated and the beans are melt-in-your-mouth tender. Keep careful watch on your water level, and add more if you need to. I like to leave my beans a little bit saucy, but this up to you! You could also choose to mash them up a bit for a refried-style.
  8. Stir in the tomato paste or sauce, if using, and any spices you may like.
  9. Add sea salt to taste.
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