And, because you have a "mess of beans" as I've been affectionately calling them, you can use them in anything! I'd recommend our Pinto Bean Picadillo -- they really elevate every dish we've put them in. I cooked these in the slow cooker, which means the hardest part was carrying the groceries home. If possible, soak the beans first (for anywhere from 1-8 hours) with a piece of kombu. This will make them easier to digest (and sneak some sea vegetables into your diet). And when we got in that night, the house smelled amazing (thanks to all those onions). So, really, make these. They freeze beautifully as well. You can use them in hundreds of ways but I must recommend having them over steamed potatoes, as we did the first night. Noodles would make a nice bed as well.
Braised Pinto Beans and Onions
- 2 pounds pinto beans, picked over
- 1 4-inch strip kombu
- 6-8 cups water (plus more if necessary)
- 2 teaspoons allspice, ground
- 7 yellow onions, thinly sliced lengthwise
- 8 cloves garlic, finely chopped
- 2 tablespoons Italian parsley, finely chopped
Soak beans and kombu overnight (or as long as possible) with enough water to cover them by 2 inches.
Drain beans and kombu, discarding soaking water. Chop kombu finely. Create a bed in slow cooker with onions. Place beans and kombu on top, followed by garlic. Add water to cover beans by 1/2-inch. Cook on low for 6 hours. Sprinkle with parsley. Bon appetit!