(3 pack) Great Value Pinto Beans, 4 lb

Never thought I'd be writing about a bean... but here we go. These are in need of a long soak to make your experience hassle free (24 hours or more for stovetop cooking). They work your patience meter if you try to cook them without a long soak. Rinse clean, soak in a pot with the water level about 2 fingers above the beans. Place a lid on the pot. Set aside for 24 hrs or more... just forget about them. I have soaked them up to 2 days--No problem. Yes, they will smell when you lift the lid! Don't worry... it's all part of the process. Rinse the smell away and you're ready to cook. Stovetop requires patience, adding water, stirring, and nursing them along to the seasoning stage. Pressure cooking is the way to go, but it's 2-stage. After soaking and rinsing... load the cooker with the beans and bring the water level 2 fingers deep. Pressure cook for 3 hours. Done! (Stage-1 complete) BUT... enter Stage-2. I like to get more intimacy with my beans than that. So, I transfer them into a pot and take them to the next level. Add on options: ground beef, turkey, chicken, onions, etc., whatever taste and nutrition you want. It's all good from here! Let everything cook on med/low until done. Add your seasonings last and let simmer. Keep moist and stir occasionally. *Cornbread goes great with this belly warmer!