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.
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
Nutrition
Serving: 0.75cupCalories: 236kcalCarbohydrates: 39gProtein: 11gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 814mgPotassium: 745mgFiber: 12gSugar: 4gVitamin A: 1528IUVitamin C: 5mgCalcium: 129mgIron: 4mg
Tried this recipe? Tell us how you liked it!Mention @JennifersHomeJournal or tag #jennifershomejournal