Clean recipe · cooking.nytimes.com
A Big Pot of Simmered Pintos
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: pasta e fagioli, vegetarian chili, bruschetta with beans and kale, and tostadas.
Original recipe: cooking.nytimes.com
- Yield:
- 6 servings
- Total:
- 2 hr 15 min
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Ingredients
- 1 pound (about 2 ¼ 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)
Instructions
- 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 ½ 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.