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.
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.
Garnish with green onions and serve hot with guacamole, cheese (cheddar, Monterey jack or pepper jack cheeses would taste awesome) and sour cream.