Give this recipe a try - Pinto Beans on Toast - OLIOVETO
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pinto beans on toast recipe

Give this recipe a try – Pinto Beans on Toast

 

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

Directions – 

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.

Buon Appetito!

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