To Prepare: 1 lb dry beans (2 cups) = 5-6 cups cooked beans. 1. Sort and rinse beans. 2. Soak to reduce cooking time (use 6 cups water tor every 1 lb dry beans; oversoaking may cause beans to split). Quick Soak: Boil beans and water for 2 minutes, remove from heat, cover and let stand for 1 hour. Long Soak: Let beans and water stand overnight (6-8 hours). 3. Cook: Simmer until beans are tender (approx. 1 hour). To Serve: Use the cooked pinto beans to make chili, add your favorite spices to serve as a traditional Mexican side dish or mash to make refried beans.
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