one of my favorite foundational recipes comes from a Mexican cookbook (incidentally vegan!) called Decolonize Your Diet :) and pinto beans are chock full of protein. You can also use a pressure cooker or slow cooker with this recipe, I use my InstantPot for these.
Old School Pinto Beans:
“makes 6 cups (1 ½ L) or about 8 servings
1 tbsp olive oil
1 onion, chopped
2 garlic cloves, peeled and minced
2 cups (500 mL) dried pinto beans
6 cups (1 ½ L) water
1 tsp dried oregano, preferably Mexican
2 tsp sea salt
In a frying pan on medium, heat oil. Sauté onions and garlic for about 5 minutes. Transfer onion mixture, along with beans, water, and oregano to a slow cooker. Cook beans on high heat for 4–6 hours or on low for 6–9 hours, or until skins are soft and insides are creamy. When beans are almost done, add salt and allow to continue to cook for at least 20 minutes to allow beans to absorb salt.
Serve beans whole, in their stock. When beans are served straight from the pot, they are called de olla. We often eat our beans this way, either serving up a big bowl for dinner or in small bowls to accompany a meal. Alternately, you can gently mash the beans in the pot until they are creamy and still soupy. (This was Luz’s grandmother’s preferred method.) To achieve a paste-like consistency, many cooks fry their beans in oil. Instead, we transfer beans to a dry frying pan on medium heat to mash them and allow them to reduce.”
Apr 16, 2024
Related Recs
bean 🫶 love 🫶
my go-to pot of beans is
- 1 half of a onion
- 1 half of a lemon
- 1 small head if garlic, halved
- 1 parm rind
- any herbs in the fridge or bay leaf
- beanssss
- cover with water
——-add olive oil, toast the lemon + alliums and then add the rest. pinch of salt, and simmer until cooked through 😋
or lazy fun version— can if cooked beans, olive oil, grated garlic clove, and a tsp of calabrian chili to taste for heat!
Apr 19, 2024
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family recipe! pretty simple and very tasty, i hope you enjoy:)
ingredients needed:
- canned black beans
- 1 bell pepper (any color, but i would recommend green)
- 3 large cloves of garlic
- 1/2 yellow or sweet onion (or if its a small onion, use the full thing. just make it so amount of bell pepper about matches the amount of onion)
- tomato paste or sauce (pre-seasoned sauce will only give more flavor, you just don’t need that much)
- chicken or vegetable stock
- bay leaf
- sazon w/ azafran (goya sells sazon packets which i’ve linked. however, they suck as a brand so if you want to boycott, you can find other brands of sazon con azafran at international markets usually, but if you’re really in a pinch, using a little bit of straight saffron is an ok substitution)
- salt & pepper to taste
- optional: andouille sausage (like 1 or 2 links would be plenty) (can use chicken sausage or beyond if you want)
directions:
1. dice the produce (you’ll likely want these relatively small to match the size of the beans, but it’s totally your preference)
2. make the sofrito — in a small-medium sauce pan and on med/high heat with some olive oil, saute the bell pepper, onion, and garlic. put in the bay leaf at this step also. add some salt here to make the onions sweat more. once onions become translucent, add in a sazon packet (or if you’re feeling bold, two!) and add in tomato sauce/paste. you’ll probably want to add in about 1/3 cup if it’s sauce, probably like 2-3 spoonfuls if it’s paste. not an exact science, but you want it so the sofrito starts collecting together not too liquid-y. worst case scenario is your beans have a milder/stronger tomato taste, not the end of the world.
2.5. if you want to add sausage, remove the sofrito and put it off to the side in a bowl. fry up the diced sausage with a bit more olive oil. once its good and browned, add the sofrito back in and continue with the next steps. if you don’t want to add this, just skip!
3. once you have the sofrito, you’ll likely have a little browning on your pan. you can use wine, but i like to just use stock to deglaze a bit. the amount you add here is mainly preference. if you want your beans a little more soup-y, go heavier with the amount. if you want your beans a little drier, go lighter. but you want to add some regardless bc you’ll need some liquid to loosen up the beans.
4. add the beans! pour the whole can right in. you can add more seasoning or stock here if you want. cover the pot and let simmer for like 20 ish mins, tasting throughout and getting the beans to your desired texture/firmness.
some extra tips:
- if you’re lacking a little punch in flavor by the end, a tiny splash of vinegar or some lemon juice will brighten the flavors
- serve alongside white rice, but also super delish if you have plaintain chips to have on the side
- can add cilantro to garnish!
- be careful with sazon, it will stain ur fingers orange! :)
Feb 20, 2024
🫘
i just rinse whatever bean i’m going with out of the can (i like navy beans and chickpeas) and pour into a bowl then season with a bit of salt, pepper, generous olive oil. then balsamic or if i don’t have that i do lemon juice. if the balsamic is sweet i might do both. simple and good. sometimes i add a dollop of greek or skyr yogurt on top especially if i’m eating black beans.
Sep 28, 2024
Top Recs from @nunjournal
✍️
my predictions and manifestations, based entirely on vibes.
out:
— American work ethic
— learning French
— situationships
— low fat versions of foods
— slur discourse
in:
— siesta
— herbed yogurt
— working hardest in the morning and leaving the evening for leisure
— writing postcards to your long-distance friends, exclusively in cursive (if you weren’t taught to write in cursive, the time to learn will be now)
— big boobs (cultural Catholicism will prevail again baby)
May 3, 2024
🦟
this is the summer of treating mosquito bites as mere affirmations of your desirability 🩸
May 20, 2024
Jun 20, 2024