Ingredients
1 pound pinto beans
1 small onion, halved
1 bay leaf
3/4 pound slab bacon
1 tablespoon kosher salt
1 tablespoon paprika
1/4 teaspoon cayenne
Method
Sources
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Recipe1M+
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Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
California bay — more intense eucalyptus note than Turkish
Ground onion — rubs, dressings, soups, universal seasoning
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
California bay — more intense eucalyptus note than Turkish
Ground onion — rubs, dressings, soups, universal seasoning
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pick over the beans for small rocks or debris. rinse well, then cover with cold water and soak for 6 hours or overnight. transfer beans to a soup pot and add water to cover by 1 inch. add onion, bay leaf and bacon and bring to a boil. reduce heat to a bare simmer, partly cover pot with lid, and cook for 1 hour, stirring occasionally. stir in salt, paprika and cayenne, then continue simmering until beans are soft and creamy and the broth is well seasoned and lightly thickened, about 1 hour more. remove bacon and chop roughly, then return to pot. (dish may be prepared up to 2 days ahead.)