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Pintos a la PaPa

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  • Level: Easy
  • Total: 4 hr 45 min (includes soaking time)
  • Active: 15 min
  • Yield: 6 to 8 servings
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Ingredients

1 pound dried pinto beans

2 teaspoons kosher salt 

2 teaspoons freshly ground black pepper 

1 teaspoon chili powder 

1/2 teaspoon ground cumin 

1/2 teaspoon cayenne 

1/4 teaspoon smoked paprika 

4 cloves garlic, minced 

2 jalapenos, sliced into rounds with seeds 

1 dried bay leaf 

1 small onion, diced 

Directions

  1. Sort through the beans and remove any stones. To soak the beans, put them in a large bowl, cover them with cold water and allow them to soak, covered, overnight. Or use the quick-soak method below.
  2. Quick-soak method: Put the beans in a colander and rinse under water. Put the beans in a large pot and add enough water to cover the beans by at least 3 inches. Bring to a boil over high heat. Reduce the heat and simmer for 4 minutes. Turn off the heat and let the beans stand for 1 hour.
  3. Drain and rinse the soaked beans and transfer them to a large pot. Add enough water to cover the beans by at least 3 inches. Add the salt, pepper, chili powder, cumin, cayenne, smoked paprika, garlic, jalapeno, bay leaf and onion to the pot. Bring to a boil, then reduce the heat to bring it to a simmer. Cover and cook until the beans are tender, 2 to 3 1/2 hours.