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7 Layer Dip

Whenever I need an appetizer to take to a party or potluck, I like to make 7 Layer Dip. It is the PERFECT party dip and always a crowd pleaser. This classic dip is layered with the best ingredients- refried beans, sour cream (or plain Greek yogurt), gu…

Whenever I need an appetizer to take to a party or potluck, I like to make 7 Layer Dip. It is the PERFECT party dip and always a crowd pleaser. This classic dip is layered with the best ingredients- refried beans, sour cream (or plain Greek yogurt), guacamole, salsa, cheese, and toppings! Serve with tortilla…

Breakfast Tacos

Tacos are one of our favorite recipes to make for dinner. Ground beef, veggie, fish, turkey, steak…just to name a few. We also LOVE eating tacos for BREAKFAST! Breakfast Tacos are the BEST! They are easy to make, super satisfying, full of flavor,…

Tacos are one of our favorite recipes to make for dinner. Ground beef, veggie, fish, turkey, steak…just to name a few. We also LOVE eating tacos for BREAKFAST! Breakfast Tacos are the BEST! They are easy to make, super satisfying, full of flavor, and FUN! Who wouldn’t want to start their day with a tasty…

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french onion baked lentils and farro

This is clearly not a pasta bake, but it was supposed to be one. From November to December, I was pursued with a vision of an oozy, decadent french onion pasta bake — that is, the flavors of french onion soup applied to baked pasta with …

This is clearly not a pasta bake, but it was supposed to be one. From November to December, I was pursued with a vision of an oozy, decadent french onion pasta bake — that is, the flavors of french onion soup applied to baked pasta with a bronzed and broiled gruyere topping. What was not to love? How could it not be delicious? But it was never right. I made it a few times and I never wanted to eat it. It was too rich and didn’t have enough to bite into, even by the intended standard of holiday indulgence. In the last round, I added cauliflower to it so it felt like more of a pasta-and-vegetable bake and I liked it even less (damp? somehow).

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Kale Pesto Pasta with Roasted Chickpeas.

This kale pesto pasta is deliciously vibrant and cozy. Kale pesto made with lots of parmesan and garlic is twirled into hot pasta, served with crunchy chickpeas on top and a handful of extra cheese. Delish! Going into the second week of January looking green! This super simple kale pesto pasta is served with lots […]

The post Kale Pesto Pasta with Roasted Chickpeas. appeared first on How Sweet Eats.

This kale pesto pasta is deliciously vibrant and cozy. Kale pesto made with lots of parmesan and garlic is twirled into hot pasta, served with crunchy chickpeas on top and a handful of extra cheese. Delish!

Going into the second week of January looking green!

kale pesto pasta with roasted chickpeas

This super simple kale pesto pasta is served with lots of parmesan cheese and a big handful of crispy chickpeas on top. Don’t forget the pile of parmesan.

It’s so satisfying!

And vibrant and pretty.

And easy!

kale pesto

I can’t believe I am sharing this with you guys because I have been eating a version of this recipe for… maybe, 15 years? Or close to 15 years.

I’ve never quite deemed it recipe-worthy, because it’s simple. And frankly, it happens most often based on the leftovers in my fridge.

roasted chickpeas

Pesto-y pasta, topped with crispy roasted chickpeas and are one of my-go to meals. I LOVE this. It is super satisfying and filling. The components can be made ahead of time so it’s easy to have to for lunch or dinner in a pinch. 

And you can switch up the flavors too! Different pesto, different cuts of pasta, different seasonings on the chickpeas. 

Love a dish like this so much. 

kale pesto pasta

I came about this when I had roasted too many chickpeas one week. And I had a ton of leftover chickpeas by Friday, and, well… they aren’t they great and crispy after more than a week. I wanted to use them up and I didn’t have kids yet, so I couldn’t really pawn them off on to other plates in the house.

Enter a big bowl of pasta! I threw some on top and the rest is history. 

kale pesto pasta with roasted chickpeas

It’s true – I make crispy chickpeas almost every week. I love to eat them for a snack, on salads, in pasta and more. I’ve converted many people I know to the wonders of this little treat. The texture is so incredible and I adore how satisfying the chickpeas can be. 

They are a major staple here, and so is pesto. 

kale pesto pasta with roasted chickpeas

I tend to stockpile a ton of basil pesto in my freezer for the winter months. But there is something about a hearty kale pesto in the winter. I love the mix of kale and parmesan, mixed in hot pasta with some crushed red pepper, lots of garlic and a touch of lemon. 

Add that pasta and it’s dinner gold. (more…)

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Easy Pinto Beans

Whip up a pot of this flavorful pinto beans recipe, simmered with aromatic veggies and smoky spices. It’s perfect as…

A Couple Cooks – Recipes worth repeating.

Whip up a pot of this flavorful pinto beans recipe, simmered with aromatic veggies and smoky spices. It’s perfect as a satisfying side dish or simple main dish!

Pinto Beans Recipe

There’s something so satisfying about a simple pot of beans: it’s full of protein, super economical, and an easy way to make a healthy meal. Cooking dry beans is something we used to do often, but we’ve fallen out of practice lately. So we’re resolved to get back on the train! All you need is a bit of forethought to simmer up the beans into an irresistibly creamy, savory-spiced pot of beans that works as a side dish or simple main protein. Here’s what you need to know about how to cook pinto beans from scratch!

What you need for this pinto beans recipe

Pinto beans are simple to whip up, and a great way to infuse plant-based protein and fiber into your every day. Sure, canned beans are convenient (and we use them often). But cooking dry beans is much more delicious and cheaper! They come out perfectly seasoned with smoky spices, and you can adjust seasonings to your taste.

This pinto beans recipe has a creamy sauce that works when serving them as a side dish or main. You can also skip the sauce if you’re simply using them in a recipe that calls for canned pinto beans. Here are the ingredients you’ll need:

  • Dry pinto beans
  • White onion (or yellow onion)
  • Garlic
  • Kosher salt
  • Cumin, chili powder, and smoked paprika
  • Butter (or vegan butter or olive oil)
  • All-purpose flour (or cornstarch)
Pinto Beans Recipe

How to cook pinto beans

This pinto beans recipe is simple and mostly hands-off, but you do have to remember to soak the beans the night before! This is the traditional method for cooking dried beans, though there is some contention over whether it’s actually necessary for modern cooks. However, in our tests we’ve found that soaking the beans overnight helps them to cook more evenly. Here are the basic steps for how to cook pinto beans:

  1. Soak the beans overnight: Place the beans in a large container with a cover with 2 inches of room temperature water and stir in 1 tablespoon kosher salt. Cover and allow to soak at room temperature.
  2. Add seasonings: When ready to cook, drain the beans from the soaking liquid. Place them in a pot and cover with 2 inches of water. Add kosher salt and bring to a boil, then reduce to simmer. Add peeled quartered onion and peeled garlic.
  3. Simmer 1 to 2 hours: Simmer uncovered for 1 to 2 hours until the beans are tender (taste test as you cook; the exact timing will depend on the age and brand of beans). Once tender, season with additional salt to taste, cumin and chili powder.
  4. Thicken the sauce: If desired, make a creamy sauce for the beans: remove 2 tablespoons of the liquid to a small bowl. Stir in the flour until a paste forms, then return it to the pot. Add the butter and stir until combine. Simmer 5 minutes until the liquid is thickened slightly.

Making the creamy sauce

This pinto beans recipe is quite versatile: you can make the creamy sauce if you plan to serve them as a side or main dish. Or, you can omit this step if you plan to use the beans in a recipe that calls for canned beans that are rinsed.

We highly recommend making the creamy sauce, since it’s so flavorful and perfect for making the beans work as a cohesive dish! If you eat gluten-free, you can use cornstarch for thickening.

Pinto Bean Recipe

Is the overnight soak required?

There is some contention among modern chefs and cooks about whether it’s required to soak dried beans. We’ve tried it both ways, and we prefer the texture of the beans when you soak the night before. They generally cook more evenly than if you don’t soak them, when some can end up crunchy and others are falling apart.

However, you can omit the overnight soak in a pinch! You may need to cook the pinto beans slightly longer and add a hint more salt in the final seasoning.

Storage for pinto beans

Cooking 1 pound of dried beans yields about 6 cups cooked beans. Store leftovers refrigerated in their liquid for 3 to 5 days. For any beans you won’t eat before 5 days, store them frozen for up to 8 months in a sealable storage container.

If you’re using these cooked pinto beans in a recipe that calls for canned, keep in mind that 1 ½ cups pinto beans = 15 oz can.

Other flavor options

There are lots of other ways to flavor pinto beans! The recipe as written is vegetarian and vegan (with olive oil or vegan butter). Of course, many people love to add bacon to their beans, which you can also do! Here are a few more ideas for flavoring this pinto beans recipe:

  • Add sauteed chopped bacon to the pot.
  • Mix 1 to 2 tablespoons liquid from a can of chipotle chilis in adobo for smoky heat.
  • Add a few pinches red pepper flakes for a zing.
  • Add 1 to 2 tablespoons tomato paste for a tangy, full-bodied sauce.
  • Add 1 tablespoon soy sauce or Worcestershire sauce for extra salty flavor.
Pinto Beans

Ways to serve this pinto beans recipe

This pinto beans recipe can be used as a substitute for canned beans, but we like it best on its own as a side dish or a simple main dish! Serve it with rice and a salad for a cozy meal, or it’s versatile enough to work with a long list of main dishes. It’s especially nice to add protein to a meatless meal! Here are a few ideas:

More bean recipes

Love cooking dried and canned beans? Here are a few more recipes to try:

This pinto beans recipe is…

Vegetarian, vegan an dairy-free. For gluten-free, use cornstarch.

Print
Pinto Beans Recipe

Easy Pinto Beans


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 1 to 2 hours
  • Total Time: 9 minute
  • Yield: 12 ½ cup servings

Description

Whip up a pot of this flavorful pinto beans recipe, simmered with aromatic veggies and smoky spices. It’s perfect as a satisfying side dish or simple main dish!


Ingredients

  • 1 pound dry pinto beans
  • 1 white onion (or yellow onion), peeled and quartered
  • 6 garlic cloves, peeled and smashed
  • 2 teaspoons kosher salt
  • ¼ teaspoon cumin
  • ¼ teaspoon chili powder
  • ¼ teaspoon smoked paprika
  • 2 tablespoons butter (or vegan butter or olive oil)
  • 1 tablespoon all-purpose flour, whisked into liquid (optional; or use cornstarch) 

Instructions

  1. Soak the beans overnight: Place the beans in a large container with a cover with 2 inches of room temperature water and stir in 1 tablespoon kosher salt. Cover and allow to soak at room temperature. (If you omit this step, you can still cook the beans; you may need to cook slightly longer and add a hint more salt in the final seasoning. The overall texture is better with the overnight soak, but you can omit it in a pinch.)
  2. When ready to cook, drain the beans from the soaking liquid. Place them in a pot and cover with 2 inches of water. Add the kosher salt and bring to a boil, then reduce to simmer. Add the onion and garlic.
  3. Simmer uncovered for 1 to 2 hours until the beans are tender (taste test as you cook; the exact timing will depend on the age and brand of beans). Add a bit of water if necessary to keep the beans covered with water while cooking. Once tender, season with additional salt to taste, along with the cumin and chili powder.
  4. To thicken the liquid, remove 2 tablespoons of the liquid to a small bowl. Stir in the flour until a paste forms, then return it to the pot. Add the butter and stir until combine. Simmer 5 minutes until the liquid is thickened slightly. (You can skip this step if you’re planning to use the beans in a recipe that calls for canned pinto beans that are drained and rinsed.)
  5.  Enjoy the beans immediately. Store leftovers refrigerated in their liquid for 3 to 5 days, or frozen for up to 8 months in a sealable storage container. (For reference, 1 ½ cups pinto beans = 15 oz can.)
  • Category: Side dish
  • Method: Stovetop
  • Cuisine: Vegetables
  • Diet: Vegan

Keywords: Pinto beans, pinto beans recipe, pinto bean recipe, pinto bean

A Couple Cooks - Recipes worth repeating.


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Butternut Squash Enchiladas

These butternut squash enchiladas are a veggie-packed version of the traditional Mexican dish. Filled with sweet roasted butternut squash and black beans and then smothered in a flavorful homemade enchiladas sauce, it is a warm and comforting dish guar…

These butternut squash enchiladas are a veggie-packed version of the traditional Mexican dish. Filled with sweet roasted butternut squash and black beans and then smothered in a flavorful homemade enchiladas sauce, it is a warm and comforting dish guaranteed to be a hit during your next Mexican-themed dinner night! For more delicious and diverse butternut...

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Butternut Squash Curry

Make this amazing butternut squash curry by combining sweet, nutty butternut squash with a mix of aromatic spices and coconut milk. You will have a delightful dish that is easy to make and can be batch-cooked anytime. It is comfort food at its finest. …

Make this amazing butternut squash curry by combining sweet, nutty butternut squash with a mix of aromatic spices and coconut milk. You will have a delightful dish that is easy to make and can be batch-cooked anytime. It is comfort food at its finest. If you want to add more tasty curries to your weekly...

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The post Butternut Squash Curry appeared first on My Pure Plants.

Chickpea Salad Bowl with Dilly Croutons.

This is my favorite chickpea salad bowl! Loaded with arugula greens, crunchy dill croutons, chickpeas, feta, avocado, cucumbers and tomatoes, this salad tossed in a red wine vinaigrette is a satisfying meal that everyone will love. You’re going to want to dive right into this bowl! My favorite chickpea salad bowl is loaded with crunchy […]

The post Chickpea Salad Bowl with Dilly Croutons. appeared first on How Sweet Eats.

This is my favorite chickpea salad bowl! Loaded with arugula greens, crunchy dill croutons, chickpeas, feta, avocado, cucumbers and tomatoes, this salad tossed in a red wine vinaigrette is a satisfying meal that everyone will love.

You’re going to want to dive right into this bowl!

chickpea salad bowl with dilly croutons

My favorite chickpea salad bowl is loaded with crunchy croutons, avocado, tomato, cucumbers, feta cheese and piles of arugula greens. Drizzled with a fabulous red wine dressing, it’s tart and delicious and crunchy and everything you want a good salad to be! 

dill croutons

This salad is inspired by one at our local cafe, Mediterra – it’s their chickpea bowl – and they pretty much have the best food ever. Plus enough cheese that you can get lost in the cheese counter. 

It has texture and crunch and the dressing is incredible – and I sound like a broken record but there are really only so many ways you can describe a salad that is very simple but tastes amazing at the same time. 

chickpeas

However, I do something a little fun in the salad bowl. 

Croutons!!

The croutons are made with sourdough bread and dill and baked until super golden and toasty. 

They make this entire salad, if I do say so myself.

chickpea salad bowl with dilly croutons

The croutons are savory and crisp and really make the whole bowl very special. You wouldn’t think that putting dill on bread and toasting it is anything special, but add some salt and olive oil to that sourdough, let it get crunchy and it adds a whole new element to your salad bowl. You must try it. 

chickpea salad bowl with dilly croutons

There is so, so, so much other goodness in this salad too.

We have: 

An assortment of greens, like arugula or butter lettuce or romaine. 

Chickpeas. You can also use roasted chickpeas! 

Avocado.

Crumbled feta cheese.

Cucumbers.

Tomatoes. 

Fresh herbs, likely parsley. 

The crunchiest salty, dill croutons.

And the most delicious dressing ever! A killer red wine vinaigrette that you will want to make for just about every salad for the rest of your life. 

chickpea salad bowl with dilly croutons

I make red wine vinaigrette all the time, but this is an extra special version. If you made my bruschetta pasta salad this summer, then you’re probably familiar with that wonderful, syrupy balsamic dressing that coats every bit of the salad.

This is like that, but with a red wine vinaigrette! It’s slightly thicker than traditional red wine vinaigrettes and clings to every bit of the lettuce, croutons and chickpeas. So darn good. 

And that’s that!

chickpea salad bowl with dilly croutons

No fancy way of combining. You can make this a tiny chopped salad or a traditional tossed salad. Whatever you like! And of course, add any other ingredients you love. Maybe some banana peppers. Pickled onions. Nuts or seeds. 

chickpea salad bowl with dilly croutons

The great thing about it is that it’s incredibly satisfying and filling. You can also prep the ingredients ahead of time, and even combine the chickpeas, tomatoes, cucumbers, and feta, then combine them with the greens, avocado and croutons when it’s time to eat. 

Winning all around!  (more…)

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The Best Hearty Vegetable Stew

This hearty vegetable stew combines nutritious vegetables, herbs, red wine, and chocolate in one pot to create a rich, comforting, and filling dinner. It is packed with flavor and has an unforgettable aroma that will make your mouth water as soon as it…

This hearty vegetable stew combines nutritious vegetables, herbs, red wine, and chocolate in one pot to create a rich, comforting, and filling dinner. It is packed with flavor and has an unforgettable aroma that will make your mouth water as soon as it starts to cook! We love one-pot soup recipes because they are easy...

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The post The Best Hearty Vegetable Stew appeared first on My Pure Plants.

Escarole Soup

This escarole soup is light, delicious, quick and easy to make, requiring only 5 minutes of prep and 15 minutes of cooking time. This one-pot soup is flavorful and filling without any complicated equipment. It is the perfect addition to your lunch or d…

This escarole soup is light, delicious, quick and easy to make, requiring only 5 minutes of prep and 15 minutes of cooking time. This one-pot soup is flavorful and filling without any complicated equipment. It is the perfect addition to your lunch or dinner table. Vegan soups are not only healthy but also delicious and...

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The post Escarole Soup appeared first on My Pure Plants.