These beans are magic. Not as in “beans, beans, the magic fruit…” Or, as in Jack and the Beanstalk, although a goose that lays golden eggs would be pretty cool right about now… I mean as in magically delicious. Well, now that sounds Lucky Charms cereal. Rats.
What can I say about these pinto beans except that they are EASY, vegan, a little spicy, and just delicious. I’ve made so many batches of these beans – yummy served so many ways: with rice, with Baked Scoops, a little fat-free cheese or some jalapeños, on a tortilla as a wrap.
I forced my sister make them – and she doesn’t cook – (she prefers with Fritos and cheese) and my mom, too (she goes for Mexican 4-Cheese Blend and a spoon) and both loved too! I’m guessing you could mash these up and use for refried beans, but I haven’t tried yet. Next time.
One-Pot Pinto Beans
4 cups water
2 cups chicken broth
2 cups dried pinto beans
3 – 4 cloves garlic, minced
1/2 red onion, chopped
1 tsp. salt
1/4 tsp. ground black pepper
1 tsp. red pepper flakes
1. In a large saucepan or stockpot, combine all ingredients and set over medium-high heat.
2. Bring to a simmer. Reduce heat, cover and cook for 3 – 3 1/2 hours, stirring occasionally, until beans are soft. Add water while cooking, if needed.
3. Mash cooked beans with a potato masher or fork to desired consistency, if desired – I leave mine alone.
Source: Let’s Dish blog