Ingredients
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- 1 pound dried pinto beans
- ½ sweet onion, cut into large wedges
- 4-6 cloves garlic, smashed
- 1 hambone *optional (Could use diced bacon, or skip for vegetarian. )
- 1 cup pico de gallo
- Water
- Salt
Instructions
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Stovetop Method: Place the dried beans in a large bowl and fill with water, covering the top of the beans by 2 inches. Let the beans soak overnight.
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When ready to cook, place the beans in a large 6-8 quart pot with a heavy lid. Add the onion wedges, garlic, and hambone if using.
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Pour in enough water to cover the beans by 3-4 inches. Set the heat on medium.
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Cover and bring to a simmer. Then reduce the heat and simmer on medium-low to low for 2-4 hours, until the beans are very soft. *Even after soaking overnight, beans take a varied amount of time, base on how old they are. “New” dried beans will cook faster than beans that have been sitting in the pantry for months/years.
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Once the beans are soft, remove the onion, garlic, and hambone. Stir in the pico de gallo. Taste, then salt as needed.
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Instant Pot Method: When using an electric pressure cooker, you do not have to soak the beans overnight.
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Place the beans in a 6+ quart Instant Pot. Add the onion wedges, garlic, and hambone if using.
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Add 5 cups of water. Lock the lid into place and set on Pressure Cook High for 35 minutes.
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Perform a natural release. Once the steam button drops, it is safe to open the lid. If the beans are still firm, you can Pressure Cook again for 5-10 minutes. Then perform a Quick Release.
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Once the beans are soft, remove the onion, garlic, and hambone. Stir in the pico de gallo. Taste, then salt as needed.
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Crock Pot Method: Place the dried beans in a large 6-8 quart slow cooker. Add the onion wedges, garlic, and hambone if using. Pour in 8 cups water. (You do not have to soak the beans for this method.)
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Set the crock pot on HIGH for 8-10 hours or on LOW for 15-17 hours. Once the beans are soft, remove the onion, garlic, and hambone. Stir in the pico de gallo. Taste, then salt as needed.
