All about the beans:

One of the easiest things to cook, although a bit time consuming, is beans. The time spent cooking up a big batch of these lovely legumes is well worth it. Served with cornbread (and maybe some fried potatoes) or slightly mashed with Mexican food are just two of the many ways this cheap and easy dish (not to be confused with some of the girls in my high school – get it, cheap and easy?). Anyway, back to beans. Besides being an excellent source of protein, beans offer complex carbs and fiber. They contain a powerhouse of nutrients including antioxidants, and vitamins and minerals, such as copper, folate, iron, magnesium, manganese, phosphorous, potassium and zinc. They’re just good for you.
So learning to cook up a big pot will serve you well. You can absolutely use the canned version as a side dish or in recipes. Those work just fine. But it will be better for you to cook them fresh and freeze some of what you cook for future recipes.

I do not soak my beans the night before as the package and many others suggest. Mostly, it’s because I forget. But this method works great and doesn’t affect the taste at all.

2 lb. bag of pinto beans
16 cups water
Large heavy bottom pot
1 Tbs. garlic salt
2 tsp. salt
1/2 tsp. pepper
1 Tbs. bacon grease
(Optional: 1 tsp. cumin or chili powder or both)

“Look” your beans. You don’t want to bite down on any rocks. Sometimes little rocks gets packaged right along with the dry beans from the gathering process.

Put them in strainer and wash them. They sometimes also have grit you probably wouldn’t find very appetizing.

Pour them into pot filled with the water.

Add the spices and bacon grease. (Unless you are trying to be super healthy – then add just a little olive oil or coconut oil)

Cook on medium-high heat for 30 minutes, stirring occasionally.

Nice and steamy. Reduce heat to low-medium and cook 3-3.5 hours longer, stirring occasionally.

I don’t add a lot of salt at the beginning because you can’t take salt out, but you can add more now.
So test those beans and if you think they need salt or any other spice, go for it!

Package 2 or 3 quart bags or containers and freeze. Enjoy the rest with a nice big pan of cornbread right now. Go on – enjoy!