Spiced Pinto Beans
Spiced Pinto Beans is a side dish that serves 10. One serving contains 95 calories, 5g of protein, and 2g of fat. For 36 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. 71 person found this recipe to be flavorful and satisfying. It is brought to you by Naturally Ella. If you have ground cumin, garlic, yellow onion, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 2 hours and 10 minutes. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Overall, this recipe earns a good spoonacular score of 76%. Similar recipes include Spiced Pinto Beans, Best Darn Pot of Beans EVER - Homestyle Pinto Beans with a Pressure Cooker Option, and Pinto Beans.
Servings: 10
Preparation duration: 10 minutes
Cooking duration: 120 minutes
Ingredients:
1 cup uncooked dried pinto beans
1 tablespoon olive oil
1 large yellow onion, mincd
1 poblano pepper, minced
4 cloves garlic, minced
3 tablespoons fresh oregano
1 teaspoon toasted and ground cumin (see note)
½ to 1 teaspoon salt
2 tablespoons tomato paste
Equipment:
pot
frying pan
Cooking instruction summary:
Instructions Rinse the beans and place in a pot covered with water, 2 above the beans. Cover, bring to a boil, turn off the heat, and let sit for an hour. This will provide the beans a quick soak. Alternatively, soak the beans for 8 hours/overnight. While the beans are doing the quick soak, heat a pan over medium heat. Add the diced onions and poblanos to the pan and cook until soft, 4 to 5 minutes. Stir in the garlic and cook for another minute. Drain the beans and add fresh water to the pot (see note) along with the cooked onion mixture oregano, and cumin. Bring to a boil and cook for 15 minutes. Reduce to the heat to a simmer, add the salt, and cook for another 20 to 30 minutes, until the beans are tender. Stir in the tomato paste, taste, and adjust seasonings as desired.
Step by step:
1. Rinse the beans and place in a pot covered with water, 2 above the beans. Cover, bring to a boil, turn off the heat, and let sit for an hour. This will provide the beans a quick soak. Alternatively, soak the beans for 8 hours/overnight.
2. While the beans are doing the quick soak, heat a pan over medium heat.
3. Add the diced onions and poblanos to the pan and cook until soft, 4 to 5 minutes. Stir in the garlic and cook for another minute.
4. Drain the beans and add fresh water to the pot (see note) along with the cooked onion mixture oregano, and cumin. Bring to a boil and cook for 15 minutes. Reduce to the heat to a simmer, add the salt, and cook for another 20 to 30 minutes, until the beans are tender. Stir in the tomato paste, taste, and adjust seasonings as desired.
Nutrition Information:
covered percent of daily need
