Baked Beans

1 onion (sliced or chopped)
2 cloves of garlic (peeled and finely chopped)
2 cups of dry pinto beans (sorted and washed)
1 tsp of sea salt (optional)

In a medium-to-large stock pot, combine ingredients and pour water so that it goes about 2 inches above the beans. Bring to a boil, add sea salt (if using). Boil for about 5 minutes and then bring it down to a simmer for about 3 hours or until the beans are fully cooked (they will turn brown and become soft and less starchy) checking on it about every 30 minutes and adding water as needed.

Variations...

If you would like to intensify the flavors of the onion and garlic add a teaspoon of olive oil (or enough to cover the botton of your pot) and caramalize the onion and garlic before pouring the beans and water in.

If you would like spicy beans, add one large jalapeno (seed it and remove veins for a mild flavor)when you caramelize the onions and garlic.

Tips...
Remember to sort and wash your beans before you use them. You want to remove beans that have been split or just don't look good as well as any debris (rocks, etc) that may have snuck into the bag.

For a quicker cooking time, soak your beans overnight. It will shorten the cooking time by as much as 2 hours! And make sure that you pour the water that you soaked the beans in because it will add taste.

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