I’m starting off the week with a big batch of home cooked pinto beans. Later I’ll add them to soups or chili, stuff them into toasted campfire burritos, or fold them into a soft egg scramble for a breakfast tortilla wrap. And that is just the beginning of the bean goodness.
If you usually tend to open a can of beans, I want to walk you really quickly through how I cook mine from dried. I think once you try it, you’ll be converted.
Not only is it more affordable (especially if you buy organic canned beans), but you can control the amount of added salt and, well, like most homemade versions of pantry staples, the taste is far superior to anything that comes in a can.