Recipes Side Dish Homemade Pinto Beans 5.0 (1) 1 Review 1 Photo From dry to the table in about 2 hours. These basic pinto beans are great when making refried beans. Recipe by Vincef329 Published on April 1, 2011 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo Prep Time: 5 mins Cook Time: 55 mins Additional Time: 1 hr Total Time: 2 hrs Servings: 4 Yield: 4 servings Jump to Nutrition Facts Ingredients 4 cups water ½ pound dry pinto beans, sorted and rinsed 2 small onions, quartered 2 cloves garlic, crushed 1 teaspoon ham base 1 teaspoon salt Directions Bring water to a boil in a medium pot; add pinto beans, onions, garlic, ham base, and salt. Stir and return to a boil. Cover, turn off heat, and let stand for 1 hour. Return to a boil; reduce heat and let simmer, uncovered, stirring occasionally, until beans are tender or have reached desired doneness, 40 to 50 minutes. Cook's Note: For refried beans: Reserve 1/2 cup cooking liquid and either mash beans with a potato masher or process in a food processor until desired consistency, using reserved liquid to adjust as desired. I Made It Print Nutrition Facts (per serving) 217 Calories 1g Fat 40g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 217 % Daily Value * Total Fat 1g 1% Saturated Fat 0g 1% Sodium 882mg 38% Total Carbohydrate 40g 14% Dietary Fiber 9g 34% Total Sugars 3g Protein 13g Vitamin C 7mg 33% Calcium 83mg 6% Iron 3mg 17% Potassium 855mg 18% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved