A simple recipe for tender pinto beans seasoned with zesty spices and a thick gravy. Beans are a simple, comforting and affordable meal that are packed with nutritious fiber. Made stove top or in the crock pot, this convenient South western side is sure to be a crowd pleaser.
Ingredients
116 oz package dried pinto beans
1quartwater
16 ounce can tomato paste
1small onion, diced
2clovesgarlic, minced
1tablespoonchili powder
1teaspoonground cumin
1teaspoonpaprika
2teaspoonssalt
1teaspoonpacked brown sugar
½teaspoonblack pepper
Cayenne pepper, optional, for heat, to taste
Optional, for serving: hot sauce, grated cheese, sliced jalapeno, sour cream, sliced green onion, chopped fresh parsley or cilantro
Instructions
Prepare the beans by first rinsing them under cool water. Place in a large pot and cover with water. Let the bean stand and soften for 8 hours or overnight. Once finished, drain the beans over a colander and return the drained beans to the pot.
Add 1 quart of water to the pot with the beans and bring to a rapid boil. Once boiling reduce the heat to a gentle simmer and cover with a lid. Simmer the beans for 1 ½ hours until they are fork tender.
Add the tomato paste, onion, garlic, chili powder, ground cumin, paprika, salt, brown sugar, black pepper, and cayenne to the pot and bring everything to a boil. Again reduce the heat, cover with a lid and simmer for an additional 1 ½ hours.
Slow cooker Method:
Add all ingredients to a slow cooker and combine well. Cover with water and cook on low for 8-10 hours until the beans are tender. No need to soak the beans for slow cooking.