Beans are staple in our house - they're cheap, they're delicious, and they're easy to make. Our house favorite? Pinto beans. Since we eat a lot of mexican food, pinto beans are the perfect go-to side dish or main dish for us. When I was a
broke independent college student, I made beans all the time since they are a quick and cheap source of protein and well, they're just really good. I had read that that making beans required forethought and lots of time for soaking. This concept was completely foreign to me since my mom and grandma have never, ever made pint beans that way. I decided to stick with what I knew and after many, many years of seeing my mom and grandma make perfect pinto beans, I already knew how to make a killer pot of pintos. The best part? No soaking required.
These beans can made into just about anything - refried, on salads, as a spread, in tacos, you know name it. Lately, one of my favorite ways to go through a big pot of beans is to make bean dip. This creamy, spicy, smokey bean dip is perfect for chips, adding to wraps, or just eating with some carrot sticks (my favorite way). It only takes two minutes and is much healthier and tastier than the stuff that comes in a can. So after you've made your pot of perfect pintos, whip up this dip to snack on all week long!
Easy Pinto Beans
This isn't a recipe but more of a process.
dried pinto beans (rinsed & picked over) water 1/2 onion, peeled 2 large cloves of garlic, smashed 1 bay leaf salt
1. Rinse and pick over your pinto beans and discard any bad beans. 2. Add pinto beans to a large pot and fill with cool water until you have about 3 inches of water above the beans. 3. Add 1/2 an onion (with skin removed), smashed garlic cloves, and bay leaf to the pot. 4. Bring to a boil and then cover and reduce to a simmer. 5. Simmer beans for a few hours, until tender (about 2-3 hours). Once they are finished cooking, salt to taste. 6. Store in the fridge with some of bean liquid.
2 Minute Chipotle Bean Dip Yields: about 3 cups of bean dip
3 cups of perfect pinto beans, divided 2 Tbsp. olive oil 1 tsp. ground chipotle pepper (you can adjust this based on your preferences) 1/2 tsp. ground paprika 1/4 tsp. ground cumin
1/2 tsp. fresh oregano (I highly recommend fresh instead of dried here, if you do use dried, use just a pinch) juice of 1/2 lime salt + pepper
1. Add 2 cups of pinto beans and remaining ingredients to food processor. 2. Process until thick and creamy. Add salt and pepper to taste. 3. Transfer dip to a bowl and stir in remaining cup of pinto beans - you can lightly smash them or leave them whole. 4. Serve and enjoy!