Ok, I’m not sure how or why it has taken me this long to get my pinto bean recipe up on the blog but today is the DAY, yall! It’s World Pulses Day, which celebrates the variety, versatility and influence of pulses worldwide!
Recipe courtesy of Palak Patel, blogger at The Chutney Life.
I love beans because they’re an excellent source of fiber, protein, and they are vegetarian friendly! They make for a versatile filling to quesadillas or enchiladas and are super easy to make ahead of time if you like to meal prep. Growing up, we seldom ate out at restaurants because it was difficult to find satisfying meals for my mom who was a vegetarian. Whenever we picked a place for dinner, she’d ask if there were beans on the menu. I thought this way funny. But this was partly because yes, she loved Mexican food, but also because beans and pulses (a group term for lentils, beans, peas, etc.) were culturally familiar to her. She found comfort in these dishes because they were part of her childhood and I loved that she found a little piece of her culture and home in the dishes she would try. Black-eyed peas curry or kidney bean curry (Rajma) were dishes she grew up eating because beans and peas were not only nutritious they were very affordable. With what little they had, they found ways to make everything flavorful and delicious.
Some of you have a similar story and grew up either eating pulses yourself or watching your parents eat them, and so I’m sure this recipe will resonate with many of you.
Did you know there’s also a US Dry Bean Council?! Yup, an entire council for beans! This organization is comprised of leaders in the bean industry and educates consumers on the versatility and benefits of beans nationwide. So if you’re planning on going vegetarian for your New Year’s resolution, then not only will beans taste great in dishes, but they are also sustainably grown and sourced which means you’re helping the planet take a step in the right direction too!
Moreover, beans are a part of so many unique culinary dishes across all sorts of cultures and serve as a unique vessel to adding some excitement and taste to everyday meals. I always like to start with a mix of bell peppers, scallions, and cilantro because they add a ton of flavor to the beans. You can also add other veggies to pack in extra nutrition. In terms of spices, I use taco seasoning and cumin but if you like a bit of smoky taste to your beans, you could add in some chipotle peppers or ancho chili powder and it would work really well in this recipe.
So have fun with this recipe, add in different veggies or different types of beans, like black beans and kidney beans, for some more flavor and texture .
As always, Happy Eating!
- 2 15 oz. Cans Pinto Beans
- 1 cup white onion, diced
- 1/2 cup red bell pepper, diced
- ½ cup green bell pepper, diced
- 4 Jalapenos finely diced
- ¼ cup scallions thinly sliced
- ½ cup cilantro finely chopped
- 2 tbsp. taco seasoning
- 1 tsp chili powder
- ¼ teaspoon turmeric powder
- 2 tbsp oil
- 1 cup salsa
- ½ tsp cumin
- Combine the pinto beans and salsa in a large bowl. Using an immersion blender, puree the beans to your desired consistency. I prefer mine to be slightly chunky. Set aside.
- In a large pot heat oil over medium high heat. Once the oil is hot, add the cumin seeds and diced jalapenos and let cook until jalapenos have started to soften.
- Add the diced onions and cook on medium heat until onions are almost translucent, and then add the bell peppers and continue to cook until they are soft.
- Add the taco seasoning, chili powder, turmeric powder, scallions, cilantro and mix until well combined. Turn heat to low or add a tiny splash of water if the contents begin to stick to the pan.
- Add the bean mixture to the pot and combine well and cook for an additional 10 minutes. Taste for salt, adjust any seasonings and serve hot!