I’m a little closer to the equator now and although I would’ve never expected it, I’ve been eating beans of every Tex-Mex variety like they’re going out of style.
So while peeking in my pantry for ideas the other day, I spied a bag of dried pinto beans I bought last fall in Iowa in an effort to reduce my sodium intake (sans canning preservatives). I tried the “slow-soak” method of softening the beans and it took too long and didn’t turn out that great. But I’m somewhere new now, so I figured why not give it another shot.
Slow soak did not work, again. I even soaked three times the recommended time. No softening to be had. I strained them, popped them in the fridge for a few days, and returned feeling challenged but determined.
Not another slow soak for me. This time I boiled them for just 8 minutes and the results were much better, allowing me to try my hand at Southern Style Pinto Beans, which are a lot like refried beans, but of course I’m not going to add any hydrogenated oils.
And really, all the recipes I drew preparation ideas from were pretty easy and healthy already. So here’s my version, done in a slow cooker. It’s not single-serving style, but cut anything by 1/4 and you’ll have it anyway or email me and I’ll help.
1 pound pinto beans, softened
1/5 cup diced onion
1/2 cup water
1/2 cup reduced-sodium chicken broth (or more water)
-Place onions and beans in a slow cooker on low. Stir in spices and liquids.
-Cook for about 4 hours, stirring every half hour or so. And pay attention to liquid levels, so if the bean mix appears to be drying out add another 1/4 cup of water or more if necessary.
-Place in food processor. Blend until smoother but still lumpy. Return to slow cooker if your meal isn’t prepared yet and keep on warm or serve. (But serve warm because this is the one time when cool beans aren’t so cool…)