Thyme For Beans!

All dried beans are not created equal, at least in my experience with the pinto. I have made this recipe with many different brands of this prevalent bean, which varies in size from 1/2" to 3/4" long.

In my experience, the small compact beans retain their shape more so than the larger pinto beans, which tend to dissolve more, resulting in a more "refried bean" texture. I have not found why some are small and some are large, yet they are all called pinto. In any event, the end results are always delicious.

If you have yet to use dried pinto beans, please be aware they need to be cleaned and sorted. You can do this by putting all of the beans in a bowl, with a colander next to it. Pick out a handful of beans, spreading them out in your palm; remove any small pebbles or shriveled beans and place the sorted beans in the colander. I personally find this process relaxing and a bit meditative, and I also use the time to infuse them with love and good intentions.

I also use this recipe for black beans. Herbs and aromatics can be modified by your taste or what you have on hand.

Thyme For Beans!

Thyme is a delicious addition in this easy to make, healthy side dish.

1# pinto beans
11 cups water
3 branches thyme
1 cup white onion, diced
1 teaspoon granulated garlic powder
½ teaspoon ground cumin
1 teaspoon Kosher salt
½ teaspoon Adobo (or ¼ tsp kosher salt and ¼ teaspoon granulated garlic powder)
lime juice, optional, to taste
hot sauce, optional, to taste

Sort beans as directed.

Rinse beans under cold water until the water runs clear.

In a large stockpot, add beans and water. If you have a pasta cooking pan with colander insert this is a perfect time to use it! Bring to a boil and cook uncovered for 2 minutes. Remove from heat, cover, and soak for 1 hour. This is called a "quick soak" and reduces the amount of gas-causing substances in the beans. Drain and rinse with fresh water.

Return stockpot to heat, cover beans with fresh water and add thyme, onion, garlic powder and cumin. Bring to a boil.

Reduce heat and simmer approximately 1 ½ hours, or until tender, stirring and checking tenderness every thirty minutes. When the beans are tender, they are done!

At this point, add salt and Adobo to taste, allow salt to incorporate at least 15 minutes before adding more. Do not add salt or other acids like lime juice or hot sauce until beans are tender, as they inhibit the beans from softening during cooking.

Cool in a shallow container in the refrigerator if to be eaten at a later time. Freeze uneaten beans after 3 days - perfect for soups or veggie burger prep!

Yields about 6 delicious cups of beans.

Modified from recipe originally published September 21, 2010