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Dried Pinto Beans.

Cooking Tips: 1. Spread out dry beans and remove any foreign particles. 2. Wash beans in cold water. 3. Cover beans with about 2 inches of water and soak as follows: Quick Method - Boil beans in water for 2 minutes. Remove from heat, cover and soak one hour. Overnight Method (Preferred) - Boil beans in water for 2 minutes. Remove from heat, cover and soak 4 hours or overnight. 4. Drain soak water and replace with fresh water. (Beans are more easily digested if soak water is discarded). 5. Add 1 teaspoon salt for each cup of beans, if desired. If cooking with salt pork or other seasonings, reduce salt. 6. Cook beans, covered, over low heat for about 2 hours or until tender; add a little more water if necessary. Taste for salt. Each up makes about 2-1/2 cups cooked beans. Note: Boil beans gently and stir very little to prevent breaking the skins. Slow Cooker Method: Follow directions above, but cook the drained beans covered in water in a slow cooker on low for 7 to 8 hours.