This hearty stewed pinto beans is so tasty, garlicky with a delicious tomato base. Enjoy on boiled rice, with plantains or any side you like. So good!
Pick out the bad beans from the beans and discard. (These may be more or less depending on the beans you bought.) Thoroughly rinse beans then soak in water for 2 hours or overnight.
Add more water to the beans as needed until the water completely covers the beans. Boil beans on high heat until tender. This takes about 1 hour 30 minutes. Be sure to check the beans from time to time as it boils and add more water as needed. During the last 30 minutes of boiling the beans, add two teaspoons of salt and continue to cook it.
Let beans rest after being boiled for about 1-2 hours then strain, discard the water in which it was boiled and rinse the beans.
Place oil in a large pot and heat up on high heat for about 3 minutes. Add the chopped onion and saute until fragrant. About 2 minutes.
Add the chopped tomatoes and let it cook, stirring from time to time until the tomato shrinks, start sticking to the bottom of the pot and no longer tastes sour. About 10 to 15 minutes.
Add garlic and ginger powder to the tomatoes and stir then add 1 cup of water. Bring to a simmer.
To the simmering sauce, add the stock cubes or bouillon powder, salt and stir. Finally, add in the boiled beans and stir. Let it simmer together with the other ingredients for 5 to 10 minutes so the flavors meld.
Turn off the heat and serve. Serve this stewed pinto beans with boiled rice, boiled or fried plantains or just anything that makes your heart happy. Enjoy, friends!
1. If you do not want to boil your own beans, you could use pinto beans from a can. If you are using pinto beans from a can, you will need 8 1/2 cups of beans (after boiling 4 cups of dried pinto beans, you get 8 1/2 cups of cooked beans).
2. To make boiling the beans easier, use a pressure cooker to cook it if you have one.
3. I mostly keep my pinto beans simple with minimal ingredients because it tastes really great that way. However, if you want to add more ingredients, herbs like a few sprigs of parsley or basil will work well in here. Also, you could blend and use 3 cloves of garlic and half an inch of ginger instead of the powdered versions.
4. Admittedly, the oil content of this recipe is high and that's because I love it that way. You could reduce the oil to suit you.