A Pot of Beans with Unlikely Flavor Mates

In my years of collecting and sampling cuisines—beans in particular—I usually find a trinity of flavorings that are signature to its success. This is true as my inspiration for Balsamic Pinto Beans: cumin, ginger, and balsamic vinegar. They are ringers for sweet and sour, spice, and earthiness—all in each bite.

For this attempt I used organic canned pintos and it took only 30 minutes to cook and serve

INGREDIENTS: Serves 4-6 as a Side

• oil, neutral – 1 TBS
• cumin, ground – 2 tsp
• onions – 1 cup, thin crescent cuts
• bell pepper – 1 cup, small dice, [or Anaheim pepper]
• ginger, fresh – 2 TBS, grated
• pinto beans, cooked – 4 cups, with bean liquid [2 14 oz. cans]
• soy sauce – 3 TBS
• balsamic vinegar – 2 TBS [or pomegranate molasses]
• fresh dill for garnish – [or chives or parsley]

INSTRUCTIONS:

1. Heat a medium size pot and add the oil and cumin and cook for 30 seconds
2. Add the onion and peppers and continue to sauté until softened
3. Add in the ginger, and beans with liquid then bring to a simmer; cook for 15-20 minutes till veggies are soft
4. Turn off the heat and add in the soy sauce; stir, taste and adjust for salt if needed
5. Add in fresh dill or other herbs and serve

– 2022 Recipe by B. Hettig