Recipe: Zesty Beans (using dried pinto beans)

ZESTY BEANS

1 pound dry pinto beans
1 teaspoon dry minced garlic
1 large onion
1 bay leaf
1 stalk of washed celery with leaves
1 to 2 teaspoon salt
1 to 2 peeled carrots
1/4 teaspoon ground pepper
1 large sprig parsley

Prepare dry bean using Preferred Hot Soak method*. Drain and rinse beans, cover with cold water.

Chop onion, celery, carrots and greens very fine; add to beans. Add spices and salt. Simmer until beans are tender. Remove bay leaf and discard.

Serve hot as a vegetable. Spices may be varied to suit personal taste.

*SOAKING:
Soaking before cooking helps to soften and return moisture to dry-packaged beans, and reduces cooking time; it also makes beans easier to digest. Since beans will rehydrate to at least 2-3 times their dry size, be sure to start with a large enough pot. Add 10 cups of cold water for each pound of dry beans. Bring the water to boiling and simmer beans for 2-3 minutes. Remove from heat and cover the pot. Let stand; a 4-hour soak is ideal, but beans may be soaked for 1-24 hours. A longer soaking time (up to 4 hours) allows greater amount of gas-causing properties to dissolve in water and be more easily digested. Drain and rinse. Do not cook beans in soaking water.

Servings: 12
Source: Northarvest Bean Growers Association