Slow-Simmered Pinto Beans

Eat Healthy

Paired with smoky bacon and chiles, these Slow-Simmered Pinto Beans are a savory one-pot meal well worth the wait. 

Pinto beans are a wonderful source of low-fat plant-based protein, with 15 grams per 1-cup serving. 

These legumes also are rich in fiber and other nutrients including iron, magnesium, thiamin and folate. 

Seek out dried beans rather than canned, and allow the beans to soak for a good eight to 12 hours, or overnight if possible. 

Soaking beans helps to improve the positive impact these foods have on the body by making proteins and other minerals more available for absorption. 

A good, long soak also reduces the gas-producing effect beans have in the intestinal tract. 

Serve with warmed tortillas for soaking up all the goodness of the broth. 

 

Slow-Simmered Pinto Beans

Recipe adapted from Saveur

Serves 8

 

Ingredients:

1 pound dried pinto beans

1/3 pound bacon, roughly chopped

10 sprigs cilantro, chopped, plus more for garnish

3 cloves garlic, smashed

2 Fresno chiles, seeded and chopped

1 medium onion, chopped

1 large tomato, chopped

1 Tablespoon dried chipotle chili powder

Sea salt, to taste

 

Directions:

1. Place beans in a large pot or bowl. Add enough water to cover the beans by about 1 inch. Cover and place in the refrigerator to soak for eight hours, or overnight.

2. Drain beans and pick out any debris (stones, bean husks, etc.).

3. Add bacon to a 6-quart Dutch oven and cook over medium-high heat for 2-3 minutes.

4. Add beans, cilantro, garlic, chiles, onion, tomato and chipotle powder to the Dutch oven and cover with 7 cups water. Bring to a boil and reduce heat to medium-low.

5. Simmer, partially covered, stirring occasionally until beans are tender, about 2 hours. Season with salt to taste and garnish with fresh cilantro.

 

Nutritional information per 1/2-cup serving:

Calories: 322; Carbohydrates: 39.1g; Protein: 19.9g; Total Fat: 8.9g; Saturated Fat: 2.7g; Cholesterol: 21mg; Dietary Fiber: 9.5g; Sodium: 480mg

 

 

Published on: May 18, 2018