Dried Pinto Beans

I have a book of beans of dried pinto soaking in water now. They will soak all day long, then I will rinse and will cook them. Je'm of the Deep South, and my family always adds the lard of fatback or pork or a ham jarret to the beans of pinto when they cook them. Nevertheless, I renounced pork and beef and would like another manner to season them. Any suggestions?

Try some smoke liquidates and some cumin and enough broth of chicken or vegetable.

I would use all broth instead of all water in the recipe

I use to shorten vegetable. Add an onion and some cumin if you want a Mexican taste. The source (the sources) : me, doing this for more than 20 years

In the supermarket next to the ethnic things (Chinese and the Mexican things) ....you will find the seasoning of ham of Goya. .. It is IMPRESSIVE. ...It gives you the perfume without the fatty one. .. Goal don't salt until the end because this is as the ingots but as lui's pulverized in a package.

The usage ham, diced in top. AND some Sazon Goya! !

Qui's how I cook them! Delish! The source (the sources) : Happy kitchen! ! !

La 's a product called better than Boullion and it enters perfume of ham. Il's in a small jar, il's a dough. Vous'll finds it in the avenue of soup of the store of nutrition close to other pulverized boullion.

The ham of Goya seasoning mentioned is earlier decent also.

Yes just as Wendy said in the section of GOYA to the supermarket. .. u can exhaust some sauce of tomatoe (salsa), sazon that this to season, sofrito and you can put a cut potatoe in him the edpaissir on just adds a little any vegetable that you want .....mm