When he arrived home, he taught me the right way. Here it is:
3 C Dry Pinto Beans.
Cook your beans in 6 C of water. You can either cook them in a pressure cooker (in which case you will not need 6 C. of water, see cooker instructions for amounts) for an hour before you are ready to season them, or you can cook them on the stove top (begin cooking in the morning and watch the water levels, you may need to add more water), or put them in the crock pot (first thing in the morning, cook on high for six hours). Because of our cook top, I prefer the crock pot method. Before we changed out the stove top, I preferred the pressure cooker method, mostly because of the time factor.
After your beans are cooked, start heating 3 tablespoons of oil over medium heat, in the pot you plan on seasoning the beans in. Saute 1 medium onion (more or less to your liking), 1 bell pepper (I like the orange, yellow, or red ones), and 1 tbls chopped garlic. When soft, add 2 tbls salt, and 1 tbls cumin. To this, add the beans and whatever water is left in them after they have cooked, and 3 bay leaves.
|before the salt, bay leave, and beans|