Boiled pinto beans are a naturally vegan dish. The recipe is Mexican, vegan, and a really affordable meal alone with the toppings of your choice. Sometimes I put nothing on the beans and just eat them with a corn tortilla. Usually we eat pinto beans with Spanish rice. But you can use the beans for burritos, tostadas, or refried beans.
This is a simple recipe that my mom made while I was growing up. My paternal grandmother used to boil the beans with salt and water. My mom added onion and garlic to her recipe. Sometimes adding one serrano makes it better. Before I was gluten free I used to use the Trader Joe’s white tortillas, warm them up on a cast iron tortilla warmer, spread on margarine, and roll up the tortilla to enjoy with the beans.
VEGAN MEXICAN PINTO BEANS
2 cups pinto beans, dried
1 onion, chopped
3-5 garlic cloves, pressed or minced
1 serrano, deseeded/minced, optional
1 tsp. sea salt
Yield: About six servings
Prep Time: 2 hours to prep onion/garlic and then boil beans
Put two cups of pinto beans in a pot. Cover with filtered water, just enough water to cover the beans. Put the lid on and set aside and let sit overnight. I don’t refrigerate the beans as they soak. More water might be needed before you go to bed if the beans soaked up the water. The next morning check the beans and cover with water if needed. When ready to cook I strain the water with the lid on, but a tad open, and tip the pot over the sink. Fill the pot with new water to the top of the beans. Chop onion, press garlic, half then deseed before mincing serrano and add to pot. Add sea salt. Set pot of beans on medium heat and bring to boil. Set on simmer for 1 1/2 hours.
Tips: I use pinto beans from the bulk aisle. I also use filtered water even to soak the beans. I try to not over fill the pot with water that way the beans aren’t too watery. If you end up with watery beans that’s okay use one of those spoons with slits. Just remember next time to use less water. Regarding the serrano, I take out the seeds for this recipe. I wear disposable vinyl gloves so my fingers don’t burn later. I also use a baby spoon to scrape out the seeds.
Want more Mexican food?
Vegan Mexican Food
From blog of melissacrismon.com
Copyright 2022 Melissa Crismon
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