Ingredients
Original recipe: 6 side bowls of beans and broth. Ingredient amounts scale below; the method is written for 6 servings. For larger amounts, use separate batches and check doneness.
- 350 gDry pinto beans
- 150 gOnion quartered
- 3 cloveGarlic lightly crushed
- 15 mlNeutral oil
- 1 tspSalt
- 3500 mlWater for soaking and cooking
Make it
- Sort through the beans and discard stones or damaged beans. Rinse, cover with 1500 ml of the measured water and refrigerate for at least 8 hours.
- Drain and discard the soaking water. Put beans in a large saucepan with the remaining 2000 ml fresh water, onion, garlic and oil.
- Bring to a full rolling boil and boil for 30 minutes. Then reduce to a gentle simmer and cover loosely.
- Simmer for 60–90 minutes more, stirring occasionally, until the beans are creamy all the way through. Keep them covered by liquid and reduce the heat if the broth evaporates rapidly.
- Stir in the salt during the final 10 minutes. Remove any large onion pieces that have not dissolved and serve the beans with their broth.
Ingredients, recipe context & sources
Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.