Pinto Beans
A versatile, swappable base of tender pinto beans infused with aromatic vegetables and your choice of protein, spice profile, and finishing sauce. Build countless meals from this single adaptable foundation.
Ingredients
Method
If using dried beans, rinse and sort them, removing any debris. Soak overnight in cold water (or use quick-soak: boil 2 minutes, then let sit 1 hour). Drain and set aside. If using canned, drain and rinse.
Dice the onion, mince the garlic, and dice the aromatic vegetable (carrot, celery, or bell pepper).
Heat oil in a large pot over medium-high heat. Add diced onion and cook until softened, about 5 minutes.
Add minced garlic and diced aromatic vegetable; cook for 2 minutes until fragrant.
Stir in your chosen spice blend (cumin, garam-masala, paprika, or other) and toast for 30 seconds.
Add beans and broth. Bring to a boil, then reduce heat and simmer uncovered for 30–45 minutes (dried beans) or 15–20 minutes (canned), until beans are tender and broth thickens slightly. Season with salt and pepper.
If using protein, brown it separately in a skillet and stir into the pot. Add finishing sauce (salsa, marinara, hot sauce, or other) and warm through.
Ladle into bowls and garnish with fresh herbs, cheese, or sliced green onion. Serve with tortillas, rice, or bread on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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