I wish I could write a witty little intro blurb about this bean recipe – a sort of literary version of the Mad Men dancing-in-slow-motion Heinz beans (some of you must know what I’m talking about, right?) – but I cannot. Beans are beans, and they are not romantic. Beans are a utilitarian, cheap, peasant food. And like many other peasant foods, beans are versatile, nutritious and filling. Pinto beans, for instance, have 100 calories per one 1/2 cup serving, and they are high in fiber, protein and help decrease cholesterol. Although they’re not very dreamy, beans are definitely worth incorporating into your diet.
These beans can be a dip, topping or side dish.
2 15 oz cans pinto beans, drained, rinsed
1 large onion, diced
2 garlic cloves, minced
1/2 c water
2 tbsp olive oil
1/2 tsp nutmeg
1 1/2 tsp chili powder
1/2 tsp paprika
1/3 cayenne pepper
Salt and freshly ground black pepper
Procedure: Pour half of the beans into a blender with water and puree. Set aside. Heat oil in large skillet over medium heat. Add onion and garlic with a pinch of salt and cook until softened, about 4 min. Add beans and bean puree along with spices and a pinch of salt and pepper, and cook, stirring frequently, for about 3 min – until beans are warmed through. (Add more water if thinner consistency is desired).
Taste and re-season if necessary. Serve hot.
What are your favorite ways to prepare beans?