Ingredients:
- 3 cups fresh, high-quality dry pinto beans
- 1 tablespoon kosher salt
- 1 tablespoon MSG
- 14 cups water (or enough to fill the Dutch oven)
Instructions:
- Place the pinto beans in a 9-inch Dutch oven and add enough water to fill the Dutch oven.
- Add the kosher salt and MSG to the water and stir to combine.
- Bring the water to a low boil and then reduce the heat to a simmer.
- Cover the Dutch oven and let the beans simmer for at least 5 hours, or until they are tender.
- Check the water level constantly and add more water as needed to keep the beans submerged.
- Once the beans are cooked to your liking, remove them from the heat and let them cool slightly before serving.
Notes:
- Using fresh, high-quality dry pinto beans is crucial for the authentic flavor and texture of Mexican pinto beans. Do not use stale or low-quality beans.
- Purchase beans in bulk from a store with a high turnover rate or from a specialty store or Hispanic grocery store for the best results.
- Check the packaging date or expiration date to ensure freshness.
- Store the beans properly in a cool, dry place to maintain their quality.
This recipe should yield about 8-10 servings of delicious pinto beans. Feel free to adjust the seasoning to your liking and add other seasonings such as garlic, onion, and cumin for added flavor. Enjoy your authentic Mexican pinto beans!