---by Ger
Pour a pound of fresh (well within date) dry pinto beans into a colander, and set the colander in a bowl to rinse the beans and soak them in.
One day later, pull the colander and changeout the water, continue soaking.
After a total of about 36-48 hours...they are ready, skim off any gaseous foam, lift out the beans from their soaking water
Cut 5 slices of thick cut bacon into shorter lengths (thirds or fourths), lay in the bottom of the bean pot or "brine pot".
Turn the heat on to medium. Add 1 tablespoon of Garlic Powder (Not "Garlic Salt") spread over the bacon, add 1 tablespoon or a little less of ground sea salt, add 1/2 tsp of black pepper, add a diced third to half an onion, add the beans and level them out, add about half a gallon of water to a level no more than 1/2" above the beans. Add a third of a stick or half a stick of butter. close the lid.
Should be boiling pretty actively in about 20 min. or so...when it does, "scrape the bottom" style stirring just a bit then drop the burner to a low simmer and replace the lid...check and stir occasionally to make sure nothing sticks to the bottom and it's not trying to boil.
Ready to eat even within about a 90 min. to 2 hours.
Serve and then Turn burner off.
After while or tomorrow when it is time to eat again, set the burner to that low simmer mark , leave the lid on …the rewarmed beans will be even tastier..
One day later, pull the colander and changeout the water, continue soaking.
After a total of about 36-48 hours...they are ready, skim off any gaseous foam, lift out the beans from their soaking water
Preparing the brine pot for the beans:
Cut 5 slices of thick cut bacon into shorter lengths (thirds or fourths), lay in the bottom of the bean pot or "brine pot".
Turn the heat on to medium. Add 1 tablespoon of Garlic Powder (Not "Garlic Salt") spread over the bacon, add 1 tablespoon or a little less of ground sea salt, add 1/2 tsp of black pepper, add a diced third to half an onion, add the beans and level them out, add about half a gallon of water to a level no more than 1/2" above the beans. Add a third of a stick or half a stick of butter. close the lid.
Should be boiling pretty actively in about 20 min. or so...when it does, "scrape the bottom" style stirring just a bit then drop the burner to a low simmer and replace the lid...check and stir occasionally to make sure nothing sticks to the bottom and it's not trying to boil.
Ready to eat even within about a 90 min. to 2 hours.
Serve and then Turn burner off.
After while or tomorrow when it is time to eat again, set the burner to that low simmer mark , leave the lid on …the rewarmed beans will be even tastier..
Now these are good beans, but if you want master quality beans, once it cools set your entire bean pot in the refrigerator, and put back on the stove on low tomorrow, for hours... if you'll allow me to make up a word..."deliciouser"
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