Wednesday, July 24, 2013

Pintos from Scarlet

Scarlet and I have been getting to know each other, and together we have now produced a few successful dinners, and even a round of bread.

To kick off what I hope will be years of synergy, we opted for something simple yet mighty (which ended up kinda representing the two of us when we work together, ha!): pinto beans. 

They made the house smell homey, they made family tummies happy, and they were a cinch. Scarlet made them special, but you totally don't need her help to make 'em just as good.

Pinto Beans
Makes enough for 8+

2 lbs dried pinto beans
water (enough to cover beans by several inches)

2 large, ripe tomatoes, chopped
1 large onion, chopped
2 cloves garlic, minced
2 bay leaves
salt and pepper, to taste

The night before you want to eat 'em, rinse dried pintos and sort through them to check for small rocks, bad beans,
or- in my case- sticks. Pour cleaned beans into large stock pot and cover with twice as much water as you have
beans (beans should be covered by at least 3-4 inches of water). Cover and let soak over night.

About 3 hours before you want to eat 'em, drain beans and
refresh water (once again filling pot with twice as much water
as you have beans). Chop tomatoes, onion, and garlic and
toss in with beans, and add bay leaves, salt, and pepper.
Simmer on a med/low partially covered for ~3 hours, checking
periodically to make sure there is still plenty of liquid and the
beans aren't sticking to the bottom of the pot. Beans are done
when you can easily mash one with the back of a spoon.
When we made these beans, my mum brought up homemade enchiladas, and amid the boxes, piles, and chaos, we had a homemade dinner (on a folding table, sitting on a hodge-podge of folding chairs, office chairs, and the wicker chair from my bedroom). In that moment, our house felt like home... and isn't that the point of making meals together?


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