A BIG POT OF SIMMERED PINTOS

A Big Pot of Simmered Pintos image

This pot of beans was Step 1 for the other Recipes for Health this week. If I know that I'm going to use these beans for a Mexican dinner I season them with cilantro and, if I can find it, epazote. If I want Italian or Provençal flavors I make a bouquet garni with bay leaf, thyme, parsley, maybe sage, and most definitely a Parmesan rind. This week, since I am using my beans as a starting off point for other dishes, I season them only with onion, garlic, bay leaf and salt. The dishes that will follow throughout the week will introduce more flavors.

Provided by Martha Rose Shulman

Categories dinner, lunch, main course

Time 2h15m

Yield Serves 6

Number Of Ingredients 5

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Ingredients

1 pound (about 2 1/4 cups) pinto beans, washed and picked over for stones, soaked for at least 4 hours or overnight in 2 quarts water
1 medium onion, cut in half
2 to 4 large garlic cloves (to taste), minced
1 bay leaf
Salt to taste (I think beans need a lot, at least 1 teaspoon per quart of water used)

Steps:

Place beans and soaking water in a large, heavy pot. Add halved onion and bring to a gentle boil. Skim off any foam that rises, then add garlic and bay leaf, reduce heat, cover and simmer 30 minutes.
Add salt and continue to simmer another 1 to 1 1/2 hours, until beans are quite soft and broth is thick and fragrant. Taste and adjust salt. Using tongs or a slotted spoon, remove and discard onion and bay leaf. For the best flavor refrigerate overnight.

Nutrition Facts : @context http, Calories 274, UnsaturatedFat 0 grams, Carbohydrate 50 grams, Fat 1 gram, Fiber 12 grams, Protein 17 grams, SaturatedFat 0 grams, Sodium 224 milligrams, Sugar 2 grams

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Francis Muyembele

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These beans are the best! They are so flavorful and tender. I will definitely be making this recipe again.

Andre Sanchez

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I love that this recipe is so easy to customize. I can add different spices or vegetables to create a dish that is perfect for my taste.

tehreem fatima

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This recipe is a lifesaver! I'm always short on time, but this recipe allows me to have a delicious and healthy meal on the table in no time.

Razia Tabassum

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I've tried many different recipes for pinto beans, but this one is by far the best. The beans are always tender and flavorful, and the broth is delicious.

smile

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I'm a huge fan of this recipe. The beans are always perfectly cooked and the broth is rich and flavorful.

Santo

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These beans are so versatile. I've used them in soups, stews, and even salads. They are always delicious.

Hunter Proveaux

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I love that this recipe is so simple. I can just throw all the ingredients in my slow cooker and walk away. When I come back, I have a delicious meal ready to eat.

Rochelle Tebelin

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This is my favorite way to make pinto beans. They are so easy to make and always turn out delicious.

Ali Barahona

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I've made this recipe several times now and it's always a hit. The beans are always tender and flavorful, and the broth is perfect for using in soups and stews.