- 2 cups of pinto beans
- 1/2 onion
- 4 cloves of garlic
- 4 stalks of fresh cilantro
- 1 chili pepper
i love beans. i love a good bean recipe and i love a good slow cooking bean recipe.
as we get closer to cinco de mayo a lot of great recipes are popping up all over the place. beans, summer soups, tacos, burritos, but this one caught my eye. it is simple, tastes great, and you can eat it with anything.
we can eat beans as a meal, over rice, in a tortilla, in a soup, the list goes on. i know a lot of you must be saying, your husband will just eat beans for dinner? yes, and you know what, it is one of his favorites. he loves summer time because i break out all my light recipes, beans topping our list. you can serve them with fresh salsas, avocados, over a salad, there healthy and they taste great!
i hope you will try the following recipe. i found these tostada shells in the market, you can serve the with anything however. we whipped up a simple pickled onion side and sprinkled it with fresh cilantro, avocados, lettuce and cheese. should i mention i have been looking forward to coming home all day so i can have leftovers.
basic pinto beans
to prepare: i used dry beans, i soaked them over night in a pot with 2 garlic cloves.
- in a dutch oven or heavy bottomed pot add onion, chili pepper and garlic to a touch of olive oil, saute for about 5 minutes.
- add drained beans to pot and then cover with water. top off with cilantro stems. the water should be about 2″ from the top of the beans (about 4 cups). bring to a boil and then simmer for at least 2 hours.
- if you notice the beans seem like they are getting dry, add some more water (in all i added about 5 to 5 1/2 cups of water).
- after about 2 hours, when the beans are soft, give it a taste and season with some salt.
i served the beans on a tostada shell with cotija cheese (feta is just as good), cilantro, some lettuce, tomato, avocado and pickled onions (see fb for quick recipe). don’t have tostada shells? serve over rice or in a burrito. by itself is even better with the above sprinkled over. yum.