I just love all kinds of beans and I try to keep my pantry full with both canned and dried beans (ya.. I agree I go a little over board and buy more stuff than I need. It’s always better to have them when you don’t need them, but not have them when you need them doesn’t feel right).
I had of bag of pinto beans (bought a while back), that I finally decided to cook. Dried beans need planning, time and energy to cook(all of these are missing in me on a weekday) , but I decided to finish this bag and swore not to buy anymore dried in the near future.
I soaked about 2 cups of beans and used one cup each in 2 recipes; Spanish rice and Chimichangas.
Dried pinto beans – 1 cup (or 1 can)
Brown rice – 1 cup
Bay leaves – 2
Onion – 1 large, chopped fine
Green peppers – 2, medium (you can use any color peppers)
Jalapeños – 2 , chopped
Garlic cloves – 3, minced
Tomatoes – 2 medium
Tomato paste – 1 tsp
Lemon juice – 1tbsp
Cumin powder – 1tsp
Chili powder – 1tsp
Salt and pepper – to taste
- Sort through the beans, soak overnight. Rinse and cook along with brown rice in a pressure cooker with bay leaves. (Beans cook faster in pressure cooker. If you don’t have a pressure cooker, then cook rice and beans separately. Pinto beans take almost 1 – 1½ hours to cook.)
- Heat 1 tbsp olive oil in a large pan; sauté minced garlic and onions till onions turn transparent and pink, about 6-8 minutes.
- Add peppers, jalapeños; cover and cook till veggies are tender.
- Add tomato puree and chopped tomatoes, cumin, chili powder, salt and pepper; cover and cook for 5 minutes.(If using canned pinto beans, add rinsed and drained beans to the veggie mixture at this stage, let them heat through, then rice to this mixture.)
- Add the cooked rice and beans to this mixture. Squeeze lemon juice; mix well. Taste and adjust seasoning.