Beans (Pinto) - How to Cook on the Stove

• porcje: 12 servings
• czas aktywny: 5 minutes
• całkowity czas: 9 hours 35 minutes

Składniki

1 pound dried pinto beans

6 cups water, (plus more for soaking)

3 tablespoons olive oil

1 small onion, (chopped, white or yellow)

4 cloves garlic (minced)

1 teaspoon chili powder

1 teaspoon ground cumin

½ teaspoon dried oregano

¼ teaspoon freshly ground black pepper

1 bay leaf

1 teaspoon kosher salt, (plus more to taste)

For serving: cotija cheese, chopped cilantro, flour tortillas

Wskazówki

Sort through, remove, and discard any beans that are cracked or split in half, as well as any rocks or debris. Rinse the beans under running water and drain.

Transfer them to a large bowl, fully cover the beans with water (at least 3 inches over the top of the beans), and set them on the counter to soak for 8 hours or overnight.

Drain and rinse the beans under cool water. Set aside.

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and sauté for 30 seconds until fragrant.

Add the chili powder, cumin, oregano, and black pepper. Cook for an additional 30 seconds, stirring continuously.

Add the soaked pinto beans, 6 cups of water, and bay leaf. Stir to combine.

Raise the heat to high and bring to a boil. Cover and reduce to a very gentle simmer and cook for 1 hour. Uncover and finish cooking for an additional 30 minutes.

Remove the bay leaves, stir in the kosher salt, and taste. Add more if desired.

Serve immediately with queso fresco and warm flour tortillas or as your favorite side.

Wartości Odżywcze

• Wielkość Porcji: 0.5 cup cooked
• Kalorie: 131 kcal
• Tłuszcz Całkowity: 1 g
• Tłuszcz Nasycony: 1 g
• Sód: 5 mg
• Węglowodany Całkowite: 24 g
• Błonnik Pokarmowy: 6 g
• Cukry Całkowite: 1 g
• Białko: 8 g