THE MORE YA EAT, THE MORE YA EMBARRASS YA DANG SELF.
I take no shame in that however, because beans are damn near essential for a plant based diet. They’re great for breakfast, lunch, dinner, snacking – you name it, you can eat beans with it.
I put up a recipe for “from scratch” black beans a couple weeks ago, but who doesn’t like some variety in their legume consumption? Pinto beans can be used everywhere black beans are: veggie burgers, bean based salsas, burrito bowls, even pinto bean hummus!
Plus, pintos are just as affordable, easy to make, and protein/fiber packed as other legumes.
Enjoy this kitchen basic on pinto beans!
Savory, hearty, & easily digestible <em>from scratch </em>pinto beans<em>.</em>
- 1 lb dried pinto beans
- 2 tbsp apple cider vinegar
- 1 tbsp + 1 tsp salt
- 1/2 tbsp ground cumin
- 2 dried bay leaves
- 1/2 red onion, chopped
- 1 carrot, diced
- 3 large cloves of garlic, crushed & roughly chopped
- 1/2 jalapeño (optional)
- 6 cups of water
- The night prior to cooking, place beans and apple cider vinegar in a large bowl and cover with enough warm water (tap water works fine here) so that they’re covered by several inches; if the beans come halfway up the bowl, the water should come up to the top of the bowl. Let soak overnight and up to 16 hours.
- After soaking, strain and rinse beans with water throughly.
- To a large pot over high heat, add beans and all other ingredients. Bring to a heavy boil and cook for 10 minutes.
- Turn heat to low, attach a lid, and cook for 1 1/2 hours or until the beans are soft, stirring occasionally.
- Serve alone or with brown rice, lettuce, guacamole, and spicy corn salsa for a fire burrito bowl. Beans will keep in the fridge for up to a week.