That’s Joe’s new favourite phrase. And he just wandered into the bathroom a few minutes ago while I was foaming at the mouth to ask me if I wrote down the recipe for the beans I cooked last night.
Well, no, I hadn’t. But they were really very good, so here it is:
Faith’s Primo Pintos
Soak some pinto beans in water at least overnight (or up to 2 days in the fridge)
Drain and rinse the soaked beans.
Dump the beans into a large pot, and add water to cover by about an inch.
Add a large sweet yellow onion, chopped, 3 or 4 cloves of garlic, chopped
Pour in a slosh of Bragg’s Liquid Aminos
Add a good-sized pinch of cumin along with some sea salt and ground pepper
Cover and bring to a boil; then reduce heat and simmer and simmer and simmer and simmer and simmer
If you’re like me, you’ll eat a small bowlful with some corn tortillas a little too early, when the beans aren’t totally cooked yet. Don’t get me wrong. They’ll taste good, and you’ll get the opportunity to adjust the seasonings (this pot needed a little more salt, but not too much, because overly salty beans aren’t really very good at all.) But if you simmer the pot for 3 or 4 hours beyond that, you’ll have a really savoury bean soup. Still good with corn tortillas, good hot, good cold, presumably good in the pot nine days old. (I really wouldn’t recommend the latter, though.)
