{"id":"d3099804-03f5-4cfe-8f69-d3f736d93f81","url":"https://recipestripper.com/recipes/d3099804-03f5-4cfe-8f69-d3f736d93f81","source_url":"https://cooking.nytimes.com/recipes/1016030-a-big-pot-of-simmered-pintos","title":"A Big Pot of Simmered Pintos","description":"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.","servings":6,"servings_text":"6 servings","total_time":"PT2H15M","ingredients":[{"text":"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","item":"(about 2 1/4 cups) pinto beans, washed and picked over for stones","quantity":1,"unit":"lb","preparation":"soaked for at least 4 hours or overnight in 2 quarts water"},{"text":"1 medium onion, cut in half","item":"medium onion, cut in half","quantity":1},{"text":"2 to 4 large garlic cloves (to taste), minced","item":"large garlic cloves (to taste)","quantity":2,"quantity_max":4,"preparation":"minced"},{"text":"1 bay leaf","item":"bay leaf","quantity":1},{"text":"Salt to taste (I think beans need a lot, at least 1 teaspoon per quart of water used)","item":"Salt to taste","preparation":"I think beans need a lot, at least 1 teaspoon per quart of water used"}],"instructions":[{"number":1,"text":"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."},{"number":2,"text":"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."}],"date_published":"2026-10-29T23:51:39.134763+00:00","date_modified":"2026-10-29T23:51:39.134763+00:00"}