Friday, December 31, 2010
We like eating beans fairly regularly here, but eating the same thing over and over again can get a bit boring, especially if the only beans out of a can that you like by themselves are Ranch Style Beans (that would be an Amanda preference and not an entire family preference). I like pinto beans, but not from a can. I've been working over the last few weeks on a pinto bean recipe that I really liked and I think this one is pretty darned good.
1 Tbsp olive oil (because, really, what else are you going to use?)
2 garlic cloves, minced
3 cups pinto beans, rinsed and picked over
1 tsp cumin
2 tsp oregano
3 cups chicken broth
2 tsp dehydrated onions (because they were in the pantry, not absolutely necessary)
3-5 cups of water, added as needed
Heat a dutch oven over medium heat. Pour in the olive oil. Add in the garlic once the olive oil is hot and heat until fragrant. Add in the pinto beans, cumin, oregano, chicken broth, and dehydrated onions. Bring to a boil and then lower heat until beans are simmering. Stir every 20-30 minutes, adding water as needed. Total cook time is 2 hours to 2 1/2 hours.