SANTA MARIA-STYLE PINTO BEANS

Updated at: Sun, 23 Jun 2024 15:32:01 GMT

Step 1

Sort through the beans, discarding any stones or split beans. Place beans in large pot. Cover with 2 inches of water and soak overnight.

Step 2

Drain beans and return them to the pot. Cover with 2 inches cold water. Add bay leaf and thyme sprig. Bring to a boil, reduce heat and simmer 1½-2 hours or until beans are tender, but still hold their shape. (Cooking time will vary, depending on the age of the beans.)

Step 3

Drain beans, reserving 1½ cups cooking liquid. Discard bay leaf and thyme sprig.

Step 4

While the beans cook, melt butter in a large saucepan over medium-high heat. Cook 90 seconds or until browned. (Keep an eye on it, because it goes from browned to burned in the blink of an eye!) Add smoked paprika and cumin, and cook 15 seconds. Add onion and serrano, and sauté 3 minutes or until tender. Add garlic and sauté 30 seconds or until fragrant. Add tomatoes, tomato paste and mustard, scraping the pan to loosen any browned bits. Reduce heat, and simmer 15-20 minutes or until thick. Stir in vinegar , salt and black pepper.

Step 5

Stir beans and reserved cooking liquid into tomato mixture. Simmer 20 minutes. Adjust seasonings, as needed. Stir in cilantro. Halve lime and squeeze lime juice over beans, stirring to combine.

Step 6

Refrigerate leftovers up to 5 days or freeze up to 3 months.

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Makes leftovers