- 1, 11-ounce bag of dried Pinto Beans (picked over, washed, and soaked overnight)
- 2 quarts water
- 1 onion, chopped
- 2 bay leaves
- 2 tsp kosher salt
- 2 tsp garlic powder
- Fresh Black Pepper to taste
- Salt, to taste
- Add the soaked beans to a big pot, and pour in 2 quarts of water.
- Add the chopped onion, 2 bay leaves, 2 teaspoons of salt, 2 teaspoons of garlic powder, and 2 teaspoons of onion powder.
- Bring to a boil, and cook at high heat for 10 minutes.
- Reduce the heat to a low simmer, and cook for 1-2 hours, or until the beans are tender and soft.
- As the meat fall off the ham bone, remove and shred to pieces. Add back into the broth.
- Remove the ham bone at the 1.5 hour mark, and allow the shredded ham and beans to simmer together for half an hour.
- Taste the beans, and check if you need to add any salt. Grind fresh black pepper.
- Serve with fresh cornbread, hot sauce, and whatever extra fixings you like!
Add one tablespoon of kosher salt to the liquid when you soak your beans overnight.
Keywords: how to cook fresh pinto beans