Pinto beans from Lee Bailey's Long Weekends: Recipes for Good Food and Easy Living by Lee Bailey

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Baked chili relleños; Blue corn enchiladas; Country-style spare ribs

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Soak beans overnight.

  • kbrooks on May 22, 2024

    Good basic side for a Mexican meal. I brine the beans overnight in salted water, then rinse thoroughly before proceeding with the recipe. This shortens the cooking time. Also don't add the salt until the beans are cooked. You can also shred the ham hock meat into the beans at the end.

  • angrygreycat on July 12, 2018

    Good basic Pinto Bean recipe. I served over brown rice. I didn't worry about soaking because I cooked the beans for 7 minutes in the instant pot and let it natural release. Then I started with the recipe from there and it went together very quickly, instead of cooking for 2 1/2 hours I cooked them for about 45 minutes.

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