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 have a batch cooked and ready to serve.
INGREDIENTS: Serves 4-6 as a Side
- oil, 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
- soy sauce, 3 TBS
- balsamic vinegar, 2 TBS [or pomegranate molasses]
- fresh dill for garnish, [or chives or parsley]
- Heat a medium size pot and add the oil and cumin and cook for 30 seconds.
- Add the onion and peppers and continue to sauté until softened.
- Add in the ginger, and beans with liquid then bring to a simmer. Cook for 15-20 minutes till veggies are soft.
- Turn off the heat and add in the soy sauce. Stir, taste and adjust for salt if needed.
- Add in fresh dill or other herbs and serve.
– Recipe by B. Hettig