An easy component that takes dried, bulk pinto beans and turns them into a delicious meal or base for another recipe.
1 cup uncooked dried pinto beans
1 tablespoon olive oil
1 large yellow onion, mincd
1 poblano pepper, minced
4 cloves garlic, minced
3 tablespoons fresh oregano
1 teaspoon toasted and ground cumin (see note)
½ to 1 teaspoon salt
2 tablespoons tomato paste
- The night before making the beans, combine the one cup pinto beans with 4 cups water and 1 teaspoon salt. Let the beans soak for 8 to 12 hours.
- When ready to make the beans, heat a pan over medium heat. Add the diced onions and poblanos to the pan and cook until soft, 4 to 5 minutes. Stir in the garlic and cook for one more minute.
- Drain the beans and add fresh water to the pot (see note) about 2″ above the dried beans along with the cooked onion mixture, oregano, cumin, and salt. Bring to a boil and cook for 15 minutes. Reduce to the heat to a simmer and cook for another 20 to 30 minutes, until the beans are tender (will change based on soaking time). Stir in the tomato paste, cook for a few more minutes, taste, and adjust seasonings as desired.
Tips & Tricks: Cumin: use the whole cumin seed and toast in a dry skillet then grind. You can use pre-ground cumin, the flavor just won’t be as prominent.
If you’re looking for an in-depth guide on cooking beans, I wrote up this information.