In article >,
Goomba38 > wrote:

> Dan Abel wrote:
>
> > No, in fact Costco sells dried pinto beans in 25 pound sacks. When we
> > have time, we prefer beans made from dry instead of out of a can.
> > Cheaper too.
>
> Ok, I'll admit off the bat that I'm not a huge bean fan. Never liked
> starchy beans, but enjoy black beans and lentils (yeah, not beans I
> know), and the occasional bean taco using canned frijoles.
> Can you talk me through the process of going from dried to a nicely
> seasoned frijole? If you don't mind...?
> Thanks "Toot-Toot"
> Goomba

Take a half pound of beans in a saucepan. Check for rocks and dirt
clods. Add water to cover. Bring to a boil. Shut off heat and leave
for a minute. Drain (that's supposed to reduce gas). Add water to more
than cover. Heat to boiling again. Turn heat way down and simmer. Put
in a clove of garlic cut in half. Simmer for two hours. Add water and
crank up to boiling again as needed along the way. Taste and salt as
needed. Fish out the garlic halves and toss them. Serve with slotted
spoon.

We have to add a pinch of baking powder with the second dose of water
because our water is hard and they just won't get soft in a reasonable
time otherwise.

--
Dan Abel

Petaluma, California, USA