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Trading Post Beans

Trading Post Beans are a pinto bean dish with a southwestern spin- perfect eaten on their own or as a filling for burritos, dips, chili and so much more!

Course Main Course, Side Dish
Cuisine American Southwest, Mexican
Keyword best pinto beans, best way to cook, perfect pinto beans, pinto beans, recipes with beans, unique pinto beans, use up beans, ways to use up pinto beans
Prep Time 30 minutes
Cook Time 3 hours
Servings 6 cups


Precook the beans:

  • 2 cups dry pinto beans (unsoaked)
  • 8 cups water
  • 2 tbsp baking soda

Finish the beans:

  • 1 medium yellow onion, chopped (about 2 cups after chopping)
  • 1 8 oz can no-salt-added tomato sauce
  • 7 cups water
  • 1 1/4 inch thick piece salt pork (about the size of a slice of bacon)


  1. In a large pot, bring unsoaked beans, baking soda and 8 cups water to a boil. Boil for about 10 minutes until the water turns dark green and a ton of foam builds up on top. You may need to stir occasionally if the foams builds up too much and begins to spill over the sides.

  2. Drain beans and rinse completely with hot water until no white residue remains. Be thorough- your beans will taste bad if you leave baking soda on them.

  3. Rinse out your pot of any remaining residue and return to the stove. Add 7 cups water, beans, yellow onion, tomato sauce, and salt pork.

  4. Bring your beans to a boil, cover, and reduce heat to a simmer. Keep them covered or they will turn very dark! Simmer for about 3 hours, or until tender. Salt and pepper to taste