Ingredients:

  • 1 lb dry pinto beans
  • 6 cups water
  • 0.25 lb salt pork, diced
  • 1 medium yellow onion, finely diced
  • 1 tsp white sugar
  • 1 tsp kosher salt
  • 0.5 tsp coarse black pepper

Instructions:

  1. Place dry pinto beans in a large bowl and cover with 3 inches of water. Inspect and remove any stones or damaged beans.
  2. Soak the beans for at least 8 hours or overnight to ensure uniform hydration.
  3. Drain the soaked beans in a colander and rinse thoroughly under cold running water.
  4. Combine the rinsed beans, 6 cups of water, diced salt pork (or bacon), diced onion, sugar, and black pepper in a large Dutch oven or heavy-bottomed pot.
  5. Bring the mixture to a boil over medium-high heat, then immediately reduce to a low simmer.
  6. Simmer gently for 4 hours, stirring occasionally with a wooden spoon. The beans should stay intact while the starches leach out to thicken the pot liquor.
  7. Taste and add kosher salt at the very end of cooking to avoid toughening the bean skins.