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Pinto Beans With Mexican-Style Seasonings
April 29, 2014

Excellent recipe. I used a fresh jalapeno in addition to the spices bc I like them spicy. I only had to cook them for 2½ hrs. I use this method for soaking beans...America's Test Kitchen suggests that if you really want a creamy, smooth texture without mushy, gluey beans, you should brine them—that is, soak them in salt water—instead of letting them soak in the fridge in plain tap water. Soak 1 pound beans 8 hours or overnight covered with 4 quarts water and 3 tbsp salt. On counter- not fridge. Drain, add fresh water. They come out sooo tasty and perfect. Thanks for the recipe.

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