Fresh Pinto Beans with Tomatoes
Submitted by Barshar
Fresh shelled pinto beans slow-simmered with tomatoes, cumin, paprika, garlic, and olive oil. Finished with lemon juice and fresh herbs. A vegan side dish from scratch.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minFresh pinto beans cooked from the shell are a different experience from dried or canned. They’re creamier, earthier, and cook in about an hour instead of overnight. This recipe blanches them first, then simmers them low with tomatoes, olive oil, onion, garlic, paprika, and cumin until tender and saucy.
The blanching step matters. Boiling the shelled beans for 15 minutes, then draining and starting fresh in seasoned liquid removes some of the compounds that cause digestive trouble and gives you a cleaner-tasting pot of beans.
A squeeze of lemon juice stirred in off the heat lifts the whole dish at the end, brightening the earthy beans and rich tomatoes. Fresh parsley and cilantro on top add color and freshness.
Chef Tips
- If your tomatoes taste acidic, a pinch of sugar as the recipe suggests balances them out. Taste first before adding.
- Cook covered on a low flame for the full hour. High heat makes the beans split and turn mushy instead of staying whole and creamy.
- Add the lemon juice after removing from heat. Acid added during cooking toughens bean skins and slows down the softening process.
- Fresh pinto beans are seasonal. If using dried, soak overnight and increase the cooking time to 1 ½ to 2 hours.
Variations
- Smoky version: Add a diced chipotle in adobo with the tomatoes for smoky heat.
- Greens addition: Stir in a handful of chopped kale or chard during the last 15 minutes of cooking.
Ingredients
Directions
Shell beans, rinse them off and put them in a saucepan with water to cover.
Bring to a boil for 15 minutes, then drain and return the beans to the pan.
Add the oil, onions, tomatoes, paprika, cumin, garlic, ½ teaspoon salt, some freshly ground pepper and a cup of water.
Cover and cook over a low flame until the beans are tender, about an hour.
Taste for salt and add more if necessary.
If the tomatoes are too acidic, add enough sugar to balance the flavor.
Remove from heat and season to taste with the lemon juice.
Turn beans, and their juices, into a serving dish.
Garnish with the parsley and cilantro.
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