Regina’s Brazilian Pinto Beans

 

1 pound dry pinto beans

Water for soaking

3 T. olive oil

1 cup bacon, cut into very small pieces

1 medium yellow onion, chopped

2 cloves of garlic, minced

1 T. salt

8 cups water, or more if needed

1 bay leaf

Salt, to taste

½ tsp. black pepper

 

First, soak the beans in a large bowl by bringing the water to 4 inches above the beans. Let stand overnight at room temperature. In a Dutch oven over medium heat, fry the bacon in olive oil until crispy. Add onion and garlic and let cook until onions are translucent. Drain the beans and add them to the Dutch oven, along with the 8 cups of water and the bay leaf. Cover, reduce heat to low, and let cook for 45 minutes, stirring occasionally. Add salt and pepper. Cook a little longer until the liquid thickens. To finish, remove the bay leaf and serve over white rice.