Pinto Beans Recipe

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Ingredients

  • 1 1/2 cups dried pinto beans, soaked overnight
  • 2 teaspoons salt, plus more to taste
  • 1 tablespoon sunflower, or other vegetable oil
  • 1 large onion, chopped
  • 1 clove garlic, peeled and slivered
  • 2 teaspoons ground cumin
  • 2 tablespoons ground red chile, or 2 tablespoons paprika , plus 1/2 teaspoon cayenne pepper
  • 1 pound small zucchini, cut into 1/2-inch chunks
  • 1/4 cup thinly sliced sun-dried tomatoes, not packed in oil
  • 1 1/2 tablespoons all-purpose flour
  • 2 cups corn kernels, from 4 ears or frozen
  • 28 ounces whole tomatoes, drained and chopped, or 2 cups chopped fresh tomatoes
  • 1/4 cup chopped fresh cilantro
  • freshly ground black pepper, to taste

    • Method

  • Drain and rinse beans, discarding soaking water.
  • Place in a large heavy pot and add enough water to cover by 2 inches.
  • Bring to a boil, reduce heat to low and simmer, covered, for 1 hour.
  • Add 1 teaspoon salt and simmer, covered, until beans are tender, about 1/2 hour more.
  • Drain, reserving liquid.
  • Set aside.
  • Meanwhile, in a Dutch oven or wide soup pot, heat oil over medium high heat.
  • Add onion and cook, stirring, until golden, 8 to l0 minutes.
  • Reduce heat to medium- low.
  • Add garlic, cumin and ground chile (or paprika and cayenne); cook, stirring constantly, until fragrant, 2 to 3 minutes.
  • Add zucchini, sun-dried tomatoes and remaining 1 teaspoon salt; cook, stirring, for 2 minutes more.
  • Add flour and reserved beans; cook, stirring, for 1 minute.
  • Add corn, tomatoes and 2 cups reserved bean-cooking liquid.
  • Bring to a boil, reduce heat to low and simmer, partially covered, until sauce has thickened, 15 to 20 minutes.
  • Add cilantro.
  • Adjust seasoning with salt and pepper.
  • The stew will keep, covered, in the refrigerator for up to 3 days.
  • :MAKES ABOUT 9 CUPS, FOR 8 SERVINGS.
  • Calories per serving; 12 grams protein; 4 grams fat 0 gram saturated fat; 44 grams carbohydrate; 720 mg sodium; 0 mg cholesterol: 9 grams fiber

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