A Big Pot Of Simmered Pintos Food

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

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

BACON SIMMERED PINTO BEANS

Bacon Simmered Pinto Beans image

Make and share this Bacon Simmered Pinto Beans recipe from Food.com.

Provided by lmemmons

Categories High Protein

Time 11h45m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 lbs dried pinto beans, rinsed or 4 cups dried pinto beans
1 tablespoon vegetable oil
4 slices thick-cut bacon, coarsely chopped
1 onions, chopped or 1 1/2 cups onions
4 garlic cloves, chopped
2 jalapenos, seeded, minced, divided
kosher salt
1/2 cup Cotija cheese, crumbled or 4 ounces Cotija cheese, for garnish
chopped fresh cilantro (for garnish)

Steps:

Place beans in a large pot. Add enough water to cover by 4". Let soak overnight. Drain beans.
Heat 1 tablespoons oil in same large heavy pot over medium heat. Add bacon to pot and cook until crisp, stirring occasionally. Using a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons drippings from pot. Add onion, garlic, and 1 minced jalapeño and cook, stirring often, until soft, about 10 minutes.
Add drained beans to pot. Pour in enough water to cover beans by 2" (about 8 cups). Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally and adding more water by 1/2-cupfuls if dry, until beans are tender, about 2 hours. Stir in remaining jalapeño and reserved bacon. Season to taste with salt.
Do Ahead: Can be made 2 days ahead. Let cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving, adding additional water as needed if dry.
Transfer beans to a large bowl. Sprinkle with cheese and cilantro and serve with pickled onions.

Nutrition Facts : Calories 369.2, Fat 7.1, SaturatedFat 2.6, Cholesterol 11.4, Sodium 137.8, Carbohydrate 55.8, Fiber 13.6, Sugar 2.9, Protein 20.8

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