Perfect pinto beans make the best building block or rollover, that can be used in several of my recipes, or spontaneous meals. Pinto beans are full of fiber, and complex carbohydrates for slow-burning energy that will keep you satisfied and energized for hours.
These pinto beans make a great rollover, since they last a long time once cooked, and can be used in a number of recipes or spontaneous meals. This amount of beans is perfect for the Sweet Potato Pinto Dip and the Come Together Soup, as well as having leftovers for the Abundance Bowl, and / or for stuffing the whole sweet potatoes. Remember to salt your beans towards the end of cooking, since adding salt to the cooking water will make the beans tough and they will take much longer to cook.
- 3 cups / 600g dried pinto beans
- salt to taste
- Soak beans in filtered water overnight with a little apple cider vinegar.
- The next morning, drain and rinse. Place the beans in a large stockpot with plenty of water to cover, bring to a boil, reduce to simmer and cook, covered, for about 45-60 minutes until tender. About 10 minutes before the beans are finished, add salt to taste. Finish cooking.
- When the beans are tender, drain and rinse thoroughly. Let cool a bit, then place in an airtight container in the fridge until you’re ready to use them.