Mexican Style Beans
Pinto beans are simmered with onion, cumin and garlic until tender. I love making these health bean. Beans are a great source of nutrients, B vitamins, fiber and as a source of protein. These beans could simmer all day long as long as they have plenty of water to keep the beans covered.
Serves 6-8
Prep time: 15 minutes
Cooking time: 90 minutes
Ingredients
1 pound dried pinto beans, picked over and rinsed
Kosher salt and ground black pepper
2 tablespoons California olive oil oil
1 medium onion, chopped
2 medium garlic cloves, thinly sliced
1 bunch cilantro stems finely chopped, Reserve coarsely chopped leaves
1½ quarts chicken bone broth, or water
Directions
In a Dutch oven or pot, combine 3 quarts water and 1 tablespoons salt stirring to dissolve salt.
Add beans, cover and soak overnight at room temperature.
Drain the beans.
In a large Dutch oven, heat the oil over medium heat until shimmering.
Add the onion and 1 teaspoon salt, ook, stirring occasionally, until it begins to brown, about 5 minutes.
Stir in the garlic and cilantro stems. Cook, stirring, until fragrant, about 30 seconds.
Stir in the beans and broth, bring to a boil over medium-high.
Cover, reduce to low/simmer and cook, stirring occasionally, until the beans are tender, about 1 ½ hours.
When the beans are done, turn stove to simmer to keep warm
Garnish with cilantro leaves, and serve
Make it your own
Substitute black bean for the pinto beans, step 1
Add 1 tablespoon ground cumin, step 5
Add 1 chipotle pepper in sauce, finely chopped, step 6
Add 1 small sweet potato diced, step 7
Add 1 tablespoon liquid smoke, step 7
Add 2 cups shredded chicken, step 9
Add 1 pound ripe tomatoes, cored and roughly chopped, step 10
1-2 jalapeño chilies, stemmed, veins removed seeded and finely chopped, step 10
Garnish with !-2 avocados sliced or cubed, step 10
Garnish with salsa fresca, step 10
Serve with rice, step 10