Pinto Beans
Pinto beans are the focus of my dish for this week’s Good Friends Good Food offering. The category is fresh shelled beans. I needed a way to use ingredients on hand and this dish served that function.
My search for a new way to prepare shelled beans found this recipe, which hails from Epicurious, Baja’s Best Pinto Beans.
I made a few modifications, many based on recipe comments.
Recipe
The recipe that follows includes my modifications which were soaking the beans overnight, reducing the brown sugar, and adding a bay leaf.
Ingredients
2 Tbsp Olive Oil
Medium Onion, chopped
4 Garlic Cloves, chopped
Large Jalapeño Pepper with Seeds, cut in half lengthwise
1 Tbsp Dried Oregano
1 tsp Ground Cumin
5 c. Water (9 1/2 cups if not presoaked)
1 lb. Dried Pinto Beans, rinsed and soaked overnight
Large Bay Leaf
1 Tbsp Brown Sugar
1 tsp Salt
Directions
Firstly, heat oil in large pot over medium-high hear. Next sauté onion till translucent, 3-5 minutes. Add garlic, jalapeño pepper, oregano, and cumin. Cook for one more minute.
Add water, beans, and bay leaf. Stir, cover, and cook over medium-low heat for 1 hour. Remove jalapeño and bay leaf. Add the salt and sugar. Cook uncovered on medium-low heat for approximately 30 minutes or until beans are tender and most of the liquid has evaporated.
Remove from heat and coarsely mash most of the beans using a potato masher. Season with additional salt if desired.
Cool slightly and refrigerate until cold. Rewarm in nonstick saucepan over medium heat, stirring frequently.
Results
The beans were slightly spicy and flavorful. I served them on a tostada shell with cheese, avocado, and chunks of browned andouille sausage. It was quite tasty.
I plan to serve leftovers as a dip, topped by cheese, sour cream, green onions, tomatoes, and peppers.
Good Friends Good Food Posts
Be sure to check out other ways to prepare shelled beans prepared by members of the group. My page, Vegetables with Good Friends,Good Food, has links to other vegetables.
Kayte’s Carrots and Fava Beans Salad
Ulrike’s Lentil Edamame Ragout
Lookin’ good, Donna.
That looks really nice. There is a big discussion on using avocados not grown in Europe. If I get some tasty organic from Spain, I’ll try
Ulrike, I hope you get an opportunity to try them. We really love avocados and they are a staple on my grocery list. Though high in calories, it is from healthy monounsaturated fat, which improves cholesterol.
Donna, this is so colorful and inviting, we would love to sit down to this meal anytime. Nice photo, great recipe.
Thanks Kayte!
Wow Donna! What an impressive dish you made!! And to be able to use your leftovers in such a creative way. We love all beans!
Thanks Peggy.