Frijoles De la Hoya (homemade)*

[CervanteZ]

For those of you who want homemade beans instead of the can (no additives and junk).

-1/2 bag Pinto beans (they come in 1 lb bag I believe) cleaned.
-Water
-1 tsp Salt
-1 onion quartered

Boil water in a 2 qt saucepan, add the beans. Bring heat down to a 2 3/4 level(out of 6), very low heat. Cover, but try to tilt the lid ever so slightly, to prevent steam from building up. Let it sit for about 1 1/2 to 2 hours. You shouldn't see any beans floating. Add onion and salt, let it sit for another 15 minutes. The best way to know if they're fully cooked is when you can no longer see the spots on the beans, and most of them have the skin cut. The water should be brown. Use a spoon to pick one up, let it cool and try to squeeze it, if it's soft, they're ready.
After the whole pot cools down, you can store it in the fridge for up to 5 days.
Pics to follow.

[pfregeolle]

Can you use this same technique for frijoles negros?

[jeff]

Why not? Should work just fine.

Do you want to make black beans like what you would normally find on the side of a random Mexican dish, or refried style beans?