According to thehealthy.com a cup of cooked pinto beans "contains 15 grams of fiber and protein." They also provide the following daily requirements: almost 75 % of folate, 21% potassium and magnesium, 20% of iron needs, and 15 % of selenium. Bean and legumes have gotten a bad rap lately, but all of the healthiest, long-living populations around the world eat some form of them in abundance. Thankfully I happen to love beans and legumes and make them often.
However, my beans never taste as good as my mom's. I put so many different ingredients in my bean recipes, but my mom's are always so tasty yet so simple. She says I overdo my beans, and I think she's right. On my last trip to Texas I made her give me a tutorial and wrote it down so I can do EXACTLY what she does. Here it is! Check out her simple black beans as well (link and recipe coming soon).
Ingredients:
1 16 oz bag dry pinto beans (my mom claims Casserole brand is the best)
1 medium onion, chopped
1-2 Serrano peppers, thinly sliced
3 tbsp olive oil
5-6 cloves of garlic, crushed
Salt and pepper to taste
Instructions:
Rinse beans and place in a large pot or Dutch oven. Cover beans with about 2 inches of water.
Boil the beans for 3 minutes, then turn the heat off. Put the lid on the pot and let them sit for 30 minutes with the heat off.
After 30 minutes, add the rest of the ingredients (oil, onion, garlic, Serrano, salt, pepper) and cook uncovered until done-about 1 to 1 1/4 hours.
Four things to do with left over beans from left to right: Deconstructed Tamale (beans over polenta), 3-way Veggie Tacos, Southwestern Stuffed Sweet Potato, and Chalupas with Mango/Avacodo Salsa
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