Recipe
Braised Pinto Beans
I can’t remember where I first saw this recipe for braised pintos, and I’m not sure I’m making it according to the original (because I can’t find the original) but it’s delicious! I use this method not only for beans, but for making taco meat with Impossible meat and taco seasonings. It’s the same thing you do to make rice pilaf, I think.
Sauté the veggies, add the beans, the spices, cover with water or broth, and simmer until thick. It’s a perfect way to treat beans, and one I’m going to experiment with white beans in the future.
I used canned beans in the video, but I have also done this with beans I cooked in the Instant Pot.
Video
Making Braised Pintos
Ingredients
1 T olive oil
1 t ground cumin
1 onion, finely diced
1 T smoked paprika
1 pepper, finely diced
1 t garlic powder
1 jalapeño, finely diced
¼ t salt
3 cloves garlic, minced OR 1 t dry minced garlic
¼ t black pepper
1-2 T tomato paste
2 cans pintos, drained and rinsed OR 3 cups home-cooked pintos
1 T chili powder (I like Penzey’s Chili 3000 for this)
Water
Instructions
Step 1
Prepare your ingredients. If you’re using canned beans, drain and rinse the pintos, dice the onion and the peppers, and mince the garlic. Measure all the seasonings into a small bowl and set aside.
Step 2
Heat a heavy-bottomed skillet over medium heat. Add the olive oil and when it shimmers, add the onion. Sauté for 3 minutes, then add the peppers and the garlic and continue to sauté for another 2-3 minutes.
Step 3
Add the beans and stir to mix and cook for a minute or so. Make a well in the middle of the mixture, add about a teaspoon more oil to the well, and dump in the seasonings. Cook the seasoning mixture in the well for a minute, stirring it with a small spoon. Then mix the seasonings into the bean mixture.
Step 4
Cover with water, turn the heat to high, and stir and cook until the mixture is simmering briskly. Then lower the heat and leave to simmer for 20-30 minutes, stopping by to stir occasionally.
Step 5
The beans are done when the mixture has cooked down so that only a bit of moisture remains and the beans are thick and creamy.
Serving Ideas
Mexican Beans and Brown Rice bowl
Beans on Toast with Mustard and Cheese
In tostadas, tacos, or burritos
Top with a drizzle of salsa and a dollop of sour cream and serve with tortilla chips
As a side dish with just about anything
In a bowl with a piece of cornbread
Braised Pinto Beans
Ingredients
- 1 T olive oil
- 1 onion finely diced
- 1 pepper finely diced
- 1 jalapeño finely diced
- 3 cloves garlic minced OR 1 t dry minced garlic
- 1-2 tbsp tomato paste
- 1 T chili powder I like Penzey’s Chili 3000 for this
- 1 t ground cumin
- 1 t garlic powder
- 1 T smoked paprika
- ¼ t salt
- ¼ t black pepper
- 2 cans pintos drained and rinsed OR 3 cups home-cooked pintos
- Water
Instructions
- Prepare your ingredients. If you’re using canned beans, drain and rinse the pintos, dice the onion and the peppers, and mince the garlic. Measure all the seasonings into a small bowl and set aside.
- Heat a heavy-bottomed skillet over medium heat. Add the olive oil and when it shimmers, add the onion. Sauté for 3 minutes, then add the peppers and the garlic and continue to sauté for another 2-3 minutes.
- Add the beans and stir to mix and cook for a minute or so. Make a well in the middle of the mixture, add about a teaspoon more oil to the well, and dump in the seasonings. Cook the seasoning mixture in the well for a minute, stirring it with a small spoon. Then mix the seasonings into the bean mixture.
- Cover with water, turn the heat to high, and stir and cook until the mixture is simmering briskly. Then lower the heat and leave to simmer for 20-30 minutes, stopping by to stir occasionally.
- The beans are done when the mixture has cooked down so that only a bit of moisture remains and the beans are thick and creamy.
Serving Ideas
- Mexican Beans and Brown Rice bowl
- Beans on Toast with Mustard and Cheese
- Spread on tostadas or tacos
- As a dip with tortilla chips
- As a side dish with just about anything
- In a bowl with a piece of cornbread