I have developed a new food addiction and I can't get enough of them... what is it you ask?
Pinto Beans.. and yes I know you are probably thinking uh oh.... but no... not a problem and the reason why is talked about here on this website.
There is lots of information about these lovely little morsels from our friends here at Thrive cuisine and I figured that my current addiction must be because my body is calling out for the nutrients that pintos have.
Here is my favourite way of cooking them
1 tablespoon of Noccas
1 cup of dry washed pinto beans ( I am not usually organised enough to soak over night but you can if you like)
3 cups of water
1/2 teaspoon Himalayan salt
Smokey BBQ sauce to serve (optional) but nice.
1. Place all the ingredients into a slow cooker and cook on low for 6 hours or more, check that the water is just covering the beans as they are cooking or they can become dry. Add more water if required.
2. Beans are cooked when they are soft, I like to cook them until they are almost mushy.
3. Alternatively you can cook them in a saucepan on the stove top, just make sure they don't boil dry .
Serve with a swirl of Smokey BBQ sauce .
Hints :If there is to much liquid when they are cooked, drain some off and reserve as a stock for soup etc.
They store well in the fridge but if you cook to much to eat they can be frozen and do thaw quite nicely.
We serve them here in Juanitas Kitchen Cafe on our Ultimate Bean Stack, Vegan Breaky Bake, on our Nachos, and as an option of having them in Quesadilla's. I also add them to a big breakfast. So you see they are very versatile, tasty and very good for you as well :)