Make these. Trust me. You will not be sorry. Eat them with rice, add them to quesadillas, dip chips in them – whatever you want to do. Just make these.
I had always made pinto beans with bacon. It’s not an easy flavor to replicate, but smoked paprika does the trick in this vegan dish. The Hippie Husband is a real snob when it comes to beans, and he loved these. So did Little Hippie and Baby Hippie. I made this on the grill last week so we could beat the heat.
- 1 pound pinto beans, soaked overnight and drained
- 1 Tablespoon olive oil
- 1 medium onion, diced
- 1-2 jalapeno peppers, seeded and chopped
- 7-8 cloves garlic, minced
- 1 (14-oz) can diced tomatoes
- 2 teaspoons smoked paprika [EDIT: this depends on the brand of paprika. You might want to try 1 tsp. plain and 1 tsp. smoked, then adjust if needed]
- 1/3 cup cilantro, chopped
- Sea salt
- Black pepper
- In a dutch oven or stockpot, heat olive oil over medium heat. Add onion and a pinch of salt. Cook until onion turns translucent.
- Add the garlic and jalapeno. Cook for one more minute.
- Add beans, tomatoes, smoked paprika, a teaspoon of salt, a few grinds of black pepper, and enough water to cover.
- Bring to a boil, then reduce heat, cover, and simmer 1-2 hours, stirring occasionally. You may cook them on the range over low heat or bake in the oven at 350 degrees (or cook it on the grill on a hot day).
- Once the beans are tender, use a potato masher to mush things up a bit. Taste and adjust seasoning (you will probably need more salt, maybe a bit more paprika or pepper).
- Stir in cilantro before serving.