Recipe courtesy of The Culinary Institute of America
Yield: 20 servings
- 1 pound pinto beans
- 3 cups vegetable stock
- 1 tablespoon extra virgin olive oil
- 1 onion, minced
- 1 ounce garlic, minced
- 1 teaspoon cumin, ground
- ½ teaspoon coriander, ground
- Juice of 1 lime
- Kosher salt, to taste
Soak the beans overnight in cold water. Drain the beans.
Place the beans and vegetable stock in a medium stock pot and cook until beans are tender. Strain the stock from the beans and reserve.
Sweat the onions and garlic in the olive oil, add the spices, and toast.
Add the beans and enough stock to keep the beans from sticking to the pan and simmer.
Mash the beans by hand or use an immersion blender to finish.
Nutritional Information (per serving):
Calories: 90 ⁄ Protein: 5 g ⁄ Carbohydrate: 16 g ⁄ Fiber: 4 g ⁄ Sodium: 5 mg / Saturated fat: 0 g ⁄ Polyunsaturated fat: 0 g ⁄ Monounsaturated fat: 0.5 g / Trans fat: 0 g ⁄ Cholesterol: 0 mg
Reproduced from the March 2012 Healthy Kitchens, Healthy Lives conference at The Culinary Institute of America.
© Copyright The Culinary Institute of America
The aim of the Harvard T.H. Chan of Public Health Nutrition Source is to provide timely information on diet and nutrition for clinicians, allied health professionals, and the public. The contents of this Web site are not intended to offer personal medical advice. You should seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on this Web site. The information does not mention brand names, nor does it endorse any particular products.