Ingredients

The following ingredients have 4 Servings
  • 1 16 oz bag of pinto bean
  • 2 tsp olive oil
  • 1 small yellow onion - diced
  • 2 cloves garlic - minced
  • 4 slices of thick cut applewood smoked bacon
  • 1 tsp KOSHER salt (less if you are sensitive)
  • 4 tsp chicken broth concentrate
  • 1 bay leaf
  • 1 tsp granulated white sugar

Instruction

  • Rinse the bag of beans well and remove any that look like they are past their prime. If unsure - chuck it.
  • Pour the beans into a large bowl and cover with at least 2 inches of water and allow to soak overnight. Alternately, you can boil the beans at a steady boil for about 10 minutes before you begin to cook them. Whether you soak or parboil, pour the water off from this step.
  • In a six quart stock pot on medium heat, heat the olive oil and saute the onion and garlic until they smell really good and the pieces become translucent.
  • Remove the pot from the heat and add the beans, bacon, salt, chicken broth concentrate, one bay leaf and sugar and enough cool clean water to cover the beans by 2 inches. (If you are sensitive to salt, then you can always decrease the amount)
  • Heat the beans on medium until they come to a light boil then reduce the heat to low.
  • Stir the beans occasionally and don’t let them get to a strong boil. Cook until done. I tell doneness by tasting - you could also spoon some out and smash it in your fingers. If it is smashy- through and through - they are done