Wanting to jazz up ordinary pintos, I added lime and beer, and topped them with Onion Confit. The results were spectacular. The onions develop their sweetness from the long cooking time, so donŐt rush the process. Make homemade flour tortillas while the onions are simmering, add some rice or other grain, and you have a meal, for just pennies a serving!
Beans:
1 lb pinto beans, rinsed, sorted, and soaked overnight
1/4 cup beer (optional)
salt and pepper to taste
juice of1/2 lime
Lime wedges, for garnish
Confit:
2 tablespoons olive oil
2 yellow onions, sliced thin
1 tablespoon sugar
2 tablespoons balsamic vinegar
Cover beans with water and bring to boil. Lower heat, and simmer, for 1 to 2 hours, longer at higher altitudes. Taste beans to determine if theyŐre soft. (If not, plan on cooking longer before adding salt.) About thirty minutes before serving, add beer, if desired, and lime juice, and continue to cook. About ten minutes before serving, when beans are completely tender, add salt and pepper. Taste for seasonings and adjust if necessary. To make confit, heat olive oil in heavy saute pan and add onions. Cook over medium heat for 20 minutes, add sugar and vinegar and continue to cook 20 to 30 minutes more. Onion should begin to turn black. Serve pinto beans in bowls or on a plate, adorned with confit and a lime wedge.