Pinto Beans & Rice
Total time
- 2 cups dried pinto beans, soaked overnight
- 1 tablespoon coconut oil
- 1 white onion, diced
- 3 cloves garlic, minced
- 1.5 tablespoons cumin
- 1.5 tablespoons coriander
- 1 teaspoon cayenne pepper
- 1 teaspoon chilli flakes
- 3 tablespoons tomato paste
- 6 tomatoes, diced
- ½ cup coconut milk
- Salt + pepper, to taste
- Fresh coriander, chopped to garnish
- Soak pinto beans overnight in cold water. Once they are done soaking strain the water and rinse them under fresh cold water
- Add beans to a large pot and cover with water. The water should be enough so that it is roughly 2 inches above the beans
- Bring the water to the boil and then simmer for one hour
- While the beans are cooking, fry onion and garlic in coconut oil for approximately ten minutes
- Add cumin and coriander to the onions, mix well and cook for a further one minute
- Once the beans have been simmering for an hour, add the onion mixture, cayenne pepper, chilli flakes and simmer for a further 30 minutes
- Add tomato paste, chopped tomatoes, coconut milk and salt and pepper and simmer for fifteen minutes
- Serve with rice and fresh coriander
Recipe by at https://www.caseyjade.com/pinto-beans-rice/
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