There’s something grounding about making pinto beans from scratch. It’s simple, slow and so worth it. I start by soaking them for 4 hours, it softens them up and makes them easier to digest. It’s a small step that makes a big difference. Then I boil them for about 1.5 hours, low and slow, until they’re tender and creamy. Add a little sea salt or spice if I’m in the mood. The result? Nourishing, homemade comfort food that feels like care in a bowl. Perfect on their own or with rice, veggies or tacos.
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