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Stove-top Beans



Stove-top Beans
Number of Servings: 6 Total Preparation Time: more than 2 hours
Actual Cooking Time: more than 2 hours Source: Monica Montes for Dairy Council of California
Food Groups: Vegetables, Protein
Main Ingredient: Vegetables
Origin: Mexican & Spanish
Special Features: Simple (6 or less ingredients) , Kids Love It, Kids Can Help Make It , Make Ahead

Ingredients:

1 cup dry Pinto beans
3/4 Garlic clove, slightly crushed
¾ White onion
1/2 teaspoon Salt
6 cups Water
2 tablespoons Greek Yogurt

Preparation:

1. Clean beans and rinse in cold water once or twice until water runs clear. Cover beans with hot water and soak overnight.

2. Place hot water (4 cups) in a large pot that has a tight-fitting lid. Add pinto beans, garlic clove, onion.

3. Bring to a boil and lower heat to medium, keeping it at a simmer. Cook, covered, for 2 or 3 hours or until tender. If more water is needed always add boiling water, a cup or so at a time.

4. Add salt after beans are soft.

5. Pour into bowl and serve with water as soup. Do not serve the whole onion or garlic clove.

6. Top with yogurt topping (1 tsp) per bowl of beans/broth.


Nutrient Information
Calories: 130
Total Fat: .5
Saturated Fat:
Polyunsaturated Fat:
Monounsaturated Fat:
Sodium: 23
Carbohydrates:
Protein:
Fiber:
Vitamin A:
Vitamin C:
Calcium: 45
Iron:

Cook's Notes: