These brothy beans are rich, saucy, and garlicky, hitting you with herby freshness with each bite.
- 1 pound pinto beans, soaked for at least 8 hours or overnight
- 4 medium garlic cloves, 1 halved and 3 minced
- 1 dried bay leaf
- Fine sea salt, to taste
- 3 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- 1 1/2 teaspoons smoked paprika
- 1/2 teaspoon ground cumin
- Pinch of red pepper flakes
- 2 tablespoons fresh lemon or lime juice
- Freshly ground black pepper, to taste
- 3 scallions, sliced (about 1/3 cup)
- 1/3 cup chopped cilantro
- Drain and rinse the soaked beans. Place in a large pot and add enough water to cover by 2 to 3 inches, along with the halved garlic clove, bay leaf, and 1/2 teaspoon salt.
- Cover tightly with a lid and bring to a boil. Then reduce to a bare simmer and cook the beans with the lid ajar until soft and creamy, about 45 minutes to an hour. In the last 15 minutes of cooking, add a teaspoon more salt to the beans.
- Reserve about 4 cups of the bean cooking water and drain the beans; set aside.
- Heat the oil in a large high-sided pan over medium heat. Add the onion with a pinch of salt and cook until soft and translucent, 5 to 7 minutes. Then add the minced garlic, paprika, cumin, and pepper flakes and cook for 30 seconds more.
- Add half of the beans to the skillet, along with 1 cup of the reserved bean broth. Using a potato masher, mash the beans until they’re broken up. Then add the remaining beans and 2 cups of the bean broth, the lemon juice, and black pepper. Stir to combine, cover tightly with a lid, and simmer for 10 minutes, stirring occasionally. If the beans are starting to dry out, add more of the broth.
- Turn the heat off and stir in the cilantro and scallions. Taste and adjust the seasonings, if needed.
- Serving Size: 1/8 of the recipe
- Calories: 250
- Carbohydrates: 36.8 g
- Fiber: 9.1 g
- Protein: 12.3 g
Keywords: beans, refried beans, cilantro, scallions