I’ve befriended many different types along the way, and I’ve learned a lot about where each shines. Here are seven of my ...

Dried beans are one of the most economical items you’ll find at the supermarket. For literally pennies, you’ve got a mountain ...

Onion Powder — I love plopping a whole cut-up fresh onion in the pot with the soaked beans. But, adding the onion powder ...

Pinto beans need soaking for several hours before ... Always discard the soaking water, rinse and cook in fresh water without any salt (which toughens the skins). When bought canned, the beans ...

Learn how to make Instant Pot-friendly frijoles de la olla. This flavorful, brothy pinto bean dish—and south Texas staple—is ...

Lastly, refried beans should be properly seasoned. A distinct saltiness in each bite is ideal, but since refried beans are ...

Be sure to use Spanish chorizo, a dry-cured sausage with a firm, sliceable texture, not fresh Mexican chorizo ... savory richness. Canned beans, either pinto or pink beans, streamline prep.

If you’re using dried pinto beans, tip them into a large bowl or ... then tip into a pan and cover with plenty of fresh cold water. Set over a high heat, bring to the boil, then reduce the ...

These lower-sodium versions of burritos, pizza and macaroni and cheese find flavor from fresh ingredients, not added salt.

Sprinkle the flour over the vegetables and cook, stirring, until the flour has a chance to lose a bit of its raw ... beans if you like and use two 15.5-ounce cans of drained and rinsed pinto ...

Be sure to use Spanish chorizo, a dry-cured sausage with a firm, sliceable texture, not fresh Mexican chorizo ... savory richness. Canned beans, either pinto or pink beans, streamline prep.