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Texas-Style Beans

Texas-Style Beans
Henry Polmer for NPR /
/

Like the meat, these beans cook for a long time. They also need overnight soaking.

Makes 10 to 12 servings

2 bags (16 ounces each) dry pinto beans

4 bay leaves

20 peppercorns tied in cheesecloth

1/4 cup olive oil

2 teaspoons Mexican oregano

Salt, to taste

Pick over the beans, place in a bowl and cover with water. Soak overnight.

Drain beans, put them in a large saucepan and cover with fresh water by an inch. Bring to a boil. Add bay leaves, peppercorns and oil. Lower to simmer and cook for an hour, covered. Add oregano and salt to taste, and simmer uncovered for 2 more hours.

If beans lack flavor, remove some of the liquid, and add salt and a little more oil. Simmer for another 15 minutes or so.

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