This recipe perfectly showcases the amazing buttery texture of our Canadian-grown, organic Flourist Pinto Beans from Outlook, Saskatchewan. Cook up a batch to use in bowls through the week, or stew them longer to create a thick mixture to tuck into burritos.
Stewed Pinto Beans
2 cups dry Flourist Pinto Beans
1/4 cup olive or canola oil
1 large yellow onion, chopped
2 tsp salt
2 tsp ground cumin
2 tsp smoked paprika
1 14 oz can tomatoes (1 small can)
2 tbsp tomato paste
6 cups water, up to 2 cups more as needed
2 tbsp honey
Soak the beans 6-24 hours before you plan to cook them in plenty of cold water. When ready to cook, drain and rinse. To cook, heat the olive oil over medium-high heat in a large pot. Add the chopped onion and cook until browning, about 6-8 minutes.
Add the salt, ground cumin, and smoked paprika and cook a further two minutes until the spices are fragrant. Add soaked beans, canned tomatoes, tomato paste and water, and stir well. Cover the pot and bring the water to a boil. Once the water is boiling, turn the heat down to maintain a medium simmer (keep the lid on slightly to cover but not tight). Cook the beans in the sauce until soft and the liquid has mostly evaporated, checking to add a cup or more water as necessary. This cooking process should take about 45-50 minutes at which point the tomato sauce will have cooked down and the beans are plump and perfectly cooked. Add the honey in the final few minutes of cooking and stir well.
Enjoy with cooked vegetables, salad, and a cooked grain like our Flourist Millet or Flourist Golden Quinoa for a nutritious meal. Extra points for adding some grated cheddar cheese to your beans just before serving.