A few of you asked me to post the recipe for the beans we had on our nachos a few weeks ago. So happy to!
Beans are a major staple in our house. I make a huge pot and we eat them all throughout the week. Dashiell thinks they’re delicious and he can pick them up one by one and feed himself, which is great fun. I don’t really have a recipe per se, but I do have a method. And some favorite flavors that I like to add.
I’m going to post my recipe for pinto beans, because they’re our favorite. But there are variations for other types at the bottom of the post.
Pinto beans in the pot
3-4 cups dry pinto beans, soaked overnight in filtered water.
3 bay leaves
2-3 tablespoons dry tarragon leaves
3-4 large garlic cloves, peeled and smashed with the flat side of your knife
Fill a large stock pot with filtered water. Add the prepped beans, bay leaves, tarragon, and garlic. Bring to a boil. Turn town the heat and simmer until the beans are nice and soft. About 1 1/2 – 2 hours? Make sure you stir regularly so they don’t stick to the bottom. Add a tablespoon or so of salt and as many grinds of pepper as you like. Simmer on low for another 1/2 hour so until the flavor is perfect and the beans start to (possibly) fall apart. You may have to add a bit more salt, depending on your taste. But know that the next day they’ll probably taste saltier than they do at first.
And, um. That’s it. You can also skip the soaking step if you need them for dinner tonight. Or do a quick soak (bring water and beans to a boil, turn off the heat and leave covered on the stove for a few hours) if you have time. If you don’t soak, expect the cooking time to be a bit longer.
Here are some fave variations (measurements are loose):
Black beans w/ 1 large chopped onion, 3-4 cloves garlic, 3 bay leaves, 2 tsp ground cumin, 1 tsp chili powder, salt and pepper.
Cannellini beans w/ 3-4 cloves garlic, a few sprigs of rosemary, handful of chopped sage, 2 bay leaves, salt and pepper.