Tuesday, March 13, 2012

The BEST Beans Ever (Beans in Broth)

The BEST beans ever (Beans in broth)
Chop 1/2 cup yellow or white onions and cook in a 1 tablespoon each of olive and canola oil (I sometimes use coconut oil, too, but it can change the flavor of the beans so you can experiment which oil mixture you like best.)  Cook the onions until they are turning black, not just browned but burned black. You might want to open doors and turn on your fan. In the meantime, rinse 1 cup of dry pinto beans.  No need to soak but do rinse and remove any beans that don't look good. When onions are black add the beans and 4 or 5 cups of boiling water. Be very careful adding water to hot oil! Water should cover the beans. Add one bay leaf. Simmer partially covered for about an hour. Keep your eye on the beans, if too much water evaporates add one cup of water at a time (water should be hot before adding.) After about an hour when beans have softened add 1 teaspoon of salt. Make sure you do not add salt before beans have softened. Continue to simmer, adding hot water when needed for at least another hour or two until beans are cooked. There should be some "broth" left.  If too much water has evaporated, add more to make some broth. Discard the bay leaf. Discard the black onions if you like (I never do.) These beans freeze very well when cooked so I try to make huge batches. Use this recipe to make refried beans by smashing beans and reheating in a bit of oil.


  1. Well, I drew beans and you cooked beans! I love a good bean recipe...do you really char the onions like that? Very intriguing!

    1. Sarah, I do char the onions but sometimes just dark brown, not all the way black...because things start smoking and I get nervous.