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Tag: Pinto Beans

Southwest Pinto Stew

1 cup Onion [chopped]
3 Garlic Cloves [minced]
1 Carrot [sliced]
1 Bell Pepper [chopped]
1 Zucchini [chopped]
2 cups Pinto Beans
1-14 oz can Tomatoes
2 Tbs Olive Oil
Sea Salt [or Redmond salt]
2 cups Vegetable Broth
dash Chipotle Chili Powder
1/4 tsp Marjoram
1/4 tsp Cumin
1/2 tsp Chili Powder [a good blend with oregano]

Heat oil in a large stock pot. Saute onion, seasoned with salt, for 5 minutes over medium heat. Add carrots, peppers, and garlic + saute for 5 minutes more. Add zucchini + cook for 5-10 minutes, until all vegetables have softened. Add spices, stirring till fragrant. Add tomatoes, vegetable broth + beans. Simmer for 15 minutes.

Serves 4. Great with homemade tortillas + avocado slices.

Refried Beans

1 cup Pinto Beans [dried]
1 Tbs Olive Oil
1 Tbs Onion [minced]
1 Tbs Garic [minced]
1 tsp Red Chili [fresh, minced]
1 Tbs Extra Virgin Olive Oil
1/4 tsp Oregano [dried]
1/4 tsp Cumin
Salt
1 Tbs Basil [fresh, minced]

Soak beans over night. Drain + rinse. Place in a medium sauce pan, cover with water by 1 inch. Bring to a boil then simmer till tender, 15+ minutes. [The older the beans, the longer they will take to cook.]

Drain the beans, reserving the cooking liquid. Heat the oil over medium heat. Saute onions, garlic + chili for 1 minute. Add beans, oregano, cumin + salt to pan + turn the heat to low. Mash to desired consistency, adding a couple Tbs of the cooking liquid as needed. Stir in fresh basil + extra virgin olive oil + season with salt to taste.

Makes 4 side dish servings. Serve with brown rice. Top with sliced avocados, tomatoes, or sauteed vegetables.

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