05/05/2026
I took a poll in my IG stories asking if you guys wanted to see these in a crock pot or stove top, and overwhelmingly got asked for stove top! My secret ingredient is the knorr chicken bullion, you can absolutely just use salt too but with the bullion I can eat these right out of the dang pot it makes them so good. it was important to me that I learned how to make authentic food for my husband when we got married so Iām happy to share the flavors that my family loves so much from asking ladies in a grocery store, friends and former coworkers (and their moms) on tips and tricks for the best beans
Makes enough for 4 people
1 pound of dry pinto beans
1/2 white onion whole
3 cloves of garlic whole
1/2 tbsp of Mexican oregano
2 bay leaves
2oz of olive oil
1 tbsp of kosher salt
1 tbsp of knorr chicken bullion
Optional jalapeƱos or Serrano
Wash the dry beans, put them in a pot and let them soak over night. In the morning rinse them in a colander and fill pot with fresh water until beans are submerged and about half way up the pot. Pour in your olive oil, add in half of the onion whole, 3 garlic cloves whole, oregano, and two bay leaves and optional jalapeƱo or Serrano, seeded or not. Bring to a boil and let boil for 15 minutes stirring occasionally, after 15 minutes turn down to low and let simmer with the lid slightly off for about an hour and check if they are done, then check the every 30 minutes stirring so they donāt burn once they are soft enough to eat add in the 1tbsp of salt and chicken bullion. Mine usually take a little under two hours, You can leave these to simmer on a very low simmer burner for a few hours if you need to keep them warm just remember to stir, no one likes burnt beans š
