Pinto beans are so healthy for you. And, with a tasty EVOO to finish, this is a fabulous and easy recipe!
- 2 tablespoons extra-virgin olive oilfor cooking
- 3 medium garlic cloves, finely chopped
- 1 medium white or yellow onion, finely chopped
- 1 medium carrot, peeled and finely chopped
- 1 medium stalk celery, finely chopped
- 1 pound dried pinto beans, as fresh as possible, picked over and rinsed (soaked for 8 hours if possible). Canned beans can be substituted.
- 2 teaspoons kosher salt
- 8 large slices crusty bread, cut 1/2-inch thick
- Flaky sea salt and freshly ground black pepper
- Olioveto extra virgin olive oil and parmesan cheese for finishing
- Heat 2 tablespoons olive oil in a large pot over medium heat until it shimmers.
- Add the garlic, onion, carrot and celery and cook, stirring frequently, until the vegetables are soft and fragrant but not browned, about 8 minutes.
- Cook the beans separately in enough water to cover by 2 inches. (The beans will cook quickly in a pressure cooker or an Instant Pot. Otherwise, cook the beans until creamy in the middle, 1 ½ to 2 hours.
Make sure not to overcook the beans – they want to retain their shape and not become mushy.)
- Drain the beans, retaining about a cup of the cooking liquid.
- Add the beans and the kosher (or table) salt to the garlic, onion, carrot and celery mixture.
- Add reserved bean water and a spoonful of Better than Bouillon or a bouillon cube to the mixture to get the consistency you desire. If using a regular bouillon cube, reduce the amount of kosher salt.
- Season with flaky sea salt (or table salt) and freshly ground black pepper.
- Toast the bread.
- Spoon about 1/2 cup beans onto each piece of toast and coarsely crush with a fork.
- Divide the remaining whole beans among the toasts (about 1/4 cup per toast).
- Drizzle with extra virgin olive oil and sprinkle with freshly grated parmesan cheese to taste.