Basic Cooking Instructions
Soak beans overnight. Drain and rinse beans. Add 4 cups of water for every 1 cup of Pinto Beans. Liquid should be 1-2 inches above top of beans. Bring to a boil; reduce heat and simmer about 1½ hours, or Pressure Cook 6-10 minutes.
1 cup of beans yield 2 - 2 1/2 cups cooked beans.
Cooked beans can store up to 1 week in the refrigerator and up to 6 months in the freezer.
