Spiced Pinto Beans
I read an article in Waitrose Weekend recently about a global campaign that’s aiming to increase our consumption of beans. Led by the Sustainable Restaurant Association, it’s primary motive is to get beans and pulses onto the menu’s of British restaurants, increasing our appetite for what is often considered a last resort meal.
Chickpeas, butterbeans, black beans, white beans, pinto beans….the humble pulse comes in all shapes and sizes, often canned and very light on the bank balance. And not only are they packed full of fibre, protein, iron, potassium and B Vitamins - they are also a major win for the planet, pulling nitrogen out of the air and locking it into the soil. Yep, that’s right - beans can actually REVERSE climate change.
The goal of the campaign is to double global consumption by 2028. And activating it via the culinary skills of creative chefs seems like a good move to me. Restaurants and cafes proudly serving as a conduit to create a deeper connection to beans; teaching us how to cook with them, enjoy them and serve them. It’s a smart place to start.
I’m sure we’ve all got a tin of beans lurking in the cupboard somewhere - sitting solo in a dark corner with nowhere to go, nobody to zhush it up into something tasty. Because quite frankly, many of us just don’t know what to do with them.
So, here’s a recipe to get you started: Spiced Pinto Beans, made with a few store cupboard ingredients and cheap as chips (or at least a can of Heinz). It was really tasty and certainly didn’t see the end of the day, which is a win in my book. Give it a try and let me know what you think!
INGREDIENTS:
2 cans of Pinto Beans - drained
1 onion - diced
3 fat cloves of garlic - thinly sliced
2 fresh tomatoes - chopped
5-6 sundried tomatoes, chopped (from a jar)
5-6 piquillo peppers, chopped (from a jar)
1 heaped teaspoon of chilli flakes
1/2 tsp cumin powder
1 heaped tsp sweet smoked paprika
1 tablespoon Balsamic Vinegar
2 tbsp double concentrated tomato paste
Salt & pepper to season
Juice of 1/2 a lemon
METHOD:
Heat some olive oil in a pan and fry the onion and garlic until soft and translucent.
Add the chopped tomatoes and cook for another 2-3 minutes, then add the peppers, sun dried tomatoes, spices and chilli flakes. Tip in the drained pinto beans.
Add the tomato paste and stir everything together. Give it a generous season.
Add the balsamic vinegar and lemon juice and let everything simmer for a few minutes (adding a little extra water if needed).
Serve hot in warm bowls with some toasted sourdough and some lemon wedges on the side.
