Nov 27, 2012

Braised Pinto Beans and Onions

I guess this was really my month to do all those foodie things I never do! I made pasta, two different tomato sauces and dried beans, all from scratch! For those of you thinking, dried beans? But I get really good canned ones; what's the big deal? Until I made a big batch of my own beans, I felt the same way you do. But, really, this was incredibly easy (not to mention cheap!) and these beans are far superior to even the best canned beans. Also, you can control how al dente they are (which is a big plus for me since the last time I used canned beans they were too soft), what seasonings you cook them with and what additives there are -- especially helpful for those of us with dietary restrictions.

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!

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1 comment:

  1. Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)
    I hope to see you again this week!

    This week is sponsored by Sugar and Spice Market! They are giving away a package of their gluten free sugar cookie mix and a package of their gluten free pancake/waffle mix! It is just in time for the holidays!

    Link up starts tomorrow (thursday) at 7:05pm eastern time! Cindy from vegetarianmamma.com

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