This recipe is done in 2 parts. You’ll cook the beans first and once done you’ll add the good stuff: bacon, onions, tomatoes and sambal and then all the garnish. You could easily omit the bacon for a big happy pot of vegetarian beans.
Beans
- 1 lb dry pinto beans
- 12 cups of water
- 1/2 onion, chopped
- 1/2 teaspoon cumin
- 1/2 teaspoon ground coriander
- salt & freshly cracked pepper
Sort the beans and then wash. Put all the ingredients into the pot and bring to a boil over high heat.
Once it begins to boil reduce the heat to low and simmer for 2 to 2 ½ hours at a low gentile boil.
Check for the doneness of the beans at about 2 hours.
The Good Stuff
- 4 slices of bacon
- 1/2 onion, minced
- 1 tablespoon canola oil
- 1 tablespoon sambal
- 2 cloves garlic, chopped
- 1/2 teaspoon cumin
- 1/2 teaspoon ground coriander
- 2 15-oz cans of fire roasted tomatoes, chopped with juice.
Garnish:
- A handful of baby spinach (bagged or bunched)
- queso fresco
- chopped cilantro
- sour cream
Chop bacon into small pieces and cook in a 4 to 6 quart pot until crisp and brown.
Once brown remove the bacon from the pot and fry the minced onion in the bacon renderings. Add a little canola oil if needed.
Once the onions start to brown around the edges, 3 minutes or so, add sambal, garlic, spices and cook until fragrant, about 1 minute.
Return the bacon to the pan along with both cans of tomatoes and cook over medium high heat for 5 to 10 minutes to reduce slightly.
Add the pinto beans and broth, taste for seasoning and add salt if needed. This dish is meant to be more of a soupy bean dish so add water if necessary.
To serve: place a few spinach leaves in the bottom of a bowl and ladle beans and broth on top. Garnish with chopped cilantro, a dollop of sour cream and sprinkle of queso fresco.
