In Southern California, where I spent the majority of my life (about an hour and a half from the Mexican border) Mexican foods and restaurants were plentiful. I grew to appreciate many of the traditional Mexican dishes.
One thing I never attempted to make from scratch (until recently) is pinto beans. I became brave at thinking I could tackle making pintos after trying several other bean varieties and finding out that making beans from scratch (dried) really wasn’t that hard, just a little time-consuming. See Scarlet Runner Beans recipe for a different style of the bean.
Some information from Wikipedia about pinto beans:
“In Spanish they are called frijol pinto, meaning literally “speckled bean.” Pinto beans are a nutrient dense legume containing many essential nutrients and are very low in saturated fat. They are a good source of protein, phosphorus and manganese while being very high in dietary fiber and folate. Rice and pinto beans form a complete protein source. Studies have indicated that pinto beans can lower the levels of both HDL and LDL.”
Buying dried beans is very inexpensive compared to canned so making your beans from scratch is good for your budget too!
I always rinse the beans and cull through them for any beans that aren’t mature or debris.
Very few ingredients (onion, garlic and bay leaf) make up this bean recipe, yet it is flavorful.
Put all ingredients in a pan (or crockpot) and cover with water.
Finished beans are saucy and delicious. Top with cilantro and queso cheese.
Beans are a great accompaniment to any dinner, especially this chicken enchilada.
You’ll want leftovers of these beans!! One way I used our leftovers was in a bean and cheese quesadilla. So flavorful, and it made a hardy meal.