To prepare: [1 lb dry beans (2 cups) = 5-6 cups cooked beans]. 1. sort and rinse beans. 2. soak to reduce cooking time (use 6 cups water for every 1 lb dry beans; oversoaking may cause beans to split). quick soak: boil beans and water for 2 minutes, remove from heat, cover and let stand for 1 hour. long soak: let beans and water stand overnight (6-8 hours). 3. cook: simmer until beans are tender (approx. 1 hour). to serve: use the cooked pinto beans to make chili, add your favorite spices to serve as a traditional mexican side dish or mash to make refried beans.

To prepare: [1 lb dry beans (2 cups) = 5-6 cups cooked beans]. 1. sort and rinse beans. 2. soak to reduce cooking time (use 6 cups water for every 1 lb dry beans; oversoaking may cause beans to split). quick soak: boil beans and water for 2 minutes, remove from heat, cover and let stand for 1 hour. long soak: let beans and water stand overnight (6-8 hours). 3. cook: simmer until beans are tender (approx. 1 hour). to serve: use the cooked pinto beans to make chili, add your favorite spices to serve as a traditional mexican side dish or mash to make refried beans.