|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Pinto Beans Slow Cooked For Stand Alone Flavor|
|Contributed by: DOS||Added: Jan 22, 2010 at 02:41 PM|
This is how to prepare pinto beans in such a way they are a stand alone item for consumption of fantastic taste and follow with a surprising tasty left over cooking method.
How to make it:
- 1-2 Large Onions
- 2-3 Cups Pinto Beans
- 3 Garlic cloves (or as desired)
- 2 Tablespoons unrefined salt
- Available water that can be heated quickly for addition
- Most importantly around 5 hours available time to cook.
Optional: Spices of whatever kind you like. For example Fennel seeds could be popped in a little bit of ghee or olive oil before other ingredients are added to pot.
- Do not rinse beans.
- Check for rocks only.
- Dice onions.
- Crush garlic.
- Add all ingredients in large pot.
- Start with 3:1 , Water:Beans
- Briefly bring water to boil then turn down to a simmer so that water has just a few bubbles happening.
- Stir occasionally, beans will eventually rise and sink again.
- When water level gets low heat up more water separately to a boil, then add to the cooking pot. (the intention is that hot water has to be added only)
- Repeat instruction 9. until beans are soft and full of flavor, and the onion and garlic has disappeared. Mash some of the beans and continue to stir, make sure they do not stick to the bottom.
- The whole pot should end up reduced down to a thick paste and bean concoction, the beans being soft and full of flavor.
- They can now be served.
Optional Serving: If you save some for later or just like it this way... Put some beans in a frying pan and fry them until you get a bit stuck and dry to the pan (or just as it would be if you are using non-stick) then flip or mix it up and continue. If you end up with some original bean looking mixed with a bunch of more dehydrated shavings from the pan you did it right. Even slightly burned will give the flavor this can create.