Dad was a master at making beans, but long before Dad took over the bean pot, I remember the smell of “red” beans (as Mom would call them) cooking on the stove.
That smell is associated with company dinners because that’s when Mom would cook them, but Dad made beans regularly, and kind-of became famous for them- at least in our family.
It was the dish we always asked him to bring to family gatherings.
1 2# bag Casserole-brand dry pinto beans
1 Tbsp salt
The night before cooking cover beans with salted water and soak overnight.
The next morning, drain and wash the beans. Put back in a large pot. Add:
1 large onion, diced
1 large jalapeno, diced
4 cloves garlic, minced
4 cups of water
1 Tablespoon Kosher salt
1 teaspoon black pepper
1 Tablespoon granulated sugar
1 tsp ground ginger (supposed to help with gas)
I ham bone (leave out for vegetarian beans)
Fill the pot almost to top with water so you don’t have to add hot water later.
Stir beans one time to mix. Don’t stir again. Boil at high heat for 1 hour.
Reduce heat and simmer for several hours or until time to serve.
If your water boils away, add boiling hot water to the pan to replenish. I usually keep a pot going on the stove in case.
Instant Pot Directions
4 cups water plus all the ingredients listed above.
Lock the lid into place and cook under high pressure for 1 hour. NPR