Asli is a Meatless Monday ambassador from Bronxville, NY. Her recipe for Pinto Beans in Olive Oil is inspired by the cultural exchange of the Mediterranean basin. Asli does her shopping at the farmer’s market whenever possible and submitted this recipe to us in celebration of Terra Madre Day and #FoodforChange! If you’re in the cooler parts of the country, this recipe is perfect for using produce that you can still source locally—carrots, potatoes, onions—and great for lovers of tasty olive oil!
1 large onion, cubed
2 cups pinto beans
3 cloves garlic
1 small carrot, diced
1 small potato, diced
½ cup extra virgin olive oil
1 Tbs tomato paste
1 Tbs sugar
2.5 cups water
- Soak the dried pinto beans for 2 hours in cold water in a pot.
- Bring the pot to the boil, do not cover the pot and simmer for about 10 minutes. Make sure the beans become do not become tender.
- Drain and rinse the cooked beans under cold water and set them aside.
- Heat the olive oil in the pot and stir in the onions, sauté for 2 – 3 minutes, until they start to soften.
- Add the carrots, and whole garlic cloves combine well and sauté for another 2 minutes.
- Stir in the tomato paste and sugar, season with salt. Combine well.
- Add the beans to the pot and give it a good mix. Then pour in the water, combine well.
- Bring the pot to the boil; then turn the heat to low, cover the pan.
- Simmer for 30 to 35 minutes, until the beans are cooked (but not mushy). Check the seasoning and add a little more salt if needed.
- Serve at room temperature or cold, garnished with chopped parsley and wedges of lemon by the side. Alternatively garnish it with fresh arugula leaves and shredded parmesan.