Pinto Beans

Vegetarian

Pinto Beans

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By Peggy O'Mara

There's just nothing as satisfying as a good pot of beans. Pinto beans have become my favorite since coming to the Southwest over 30 years ago. You can have them with rice. You can put some into a tortilla with tomato, avocado, and cheese (optional), fold in half and fry in butter in the skillet. You can mash them or mix them in the blender to make a great dip for tortilla chips. You can add some ground beef, a bunch of onions and green peppers for chili. Make them on the weekend or a day that you're home and you can enjoy them all week. Have lots of tortillas around. Good news, look for spelt tortillas in the refrigerated section.

3 to 4 cups of pinto beans
2 to 3 onions, cut in crescent shapes
3 to 5 chopped garlic cloves
1 can tomato sauce (optional)
Salt and pepper to taste
Optional additions:
Green peppers
Jalapeno peppers
Green chilis
Celery
Ground beef

Rinse well 3 to 4 cups of pinto beans. Soak overnight.

Drain and rinse again in the morning.

Fill a pan with enough fresh water to cover the beans. Cover pan and bring water in pot to a boil. Turn down to a simmer immediately.

Simmer beans for 3 to 5 hours. Stir often. During the last 2 hours, add the onions and garlic.
One half hour before serving, add 1 can tomato sauce (optional).
Add salt and pepper to taste.