The Capsule Pantry: Pinto Beans with Oregano-Garlic Oil
My love affair with beans knows no bounds
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I’ve grown rather fond of beans.
Actually, that’s very Britishly understated of me - I freaking ADORE beans. I want to live in a vat of them.
But until I lived in Spain, I had no idea how glorious beans could really be. Growing up in Britain, my only experience of beans cans of Heinz Baked Beans. Delicious of course, but not that interesting. And always from a can, never made from dried.
It turns out, learning the secrets of dried beans changes everything.
This week, my husband and I hit Sarajevo in Bosnia, a place not known for its food scene. But they do love grah (beans). So I dutifully popped to the local store, and collected a handful of dried pinto beans. I wanted to add Chorizo or pancetta to the mix, but I was in a Bosniak (Bosnian Muslim) store, so of course, there was no pig to be found.
Instead, I storecupboard-foraged, smashing up a garlic clove with some olive oil, salt and a generous pinch of Albanian oregano I picked up whilst in the country a couple of weeks ago.
Friends, it was a revelation. Adding the garlic and oregano as a garnish - rather than during cooking - delivers such a punch of flavor, you’ll be floored - by the garlic if nothing else.
A big steaming bowl of beans is such an incredibly versatile dish. The original recipe below is the most simple version you can do (which is what I made here in Bosnia) then I’ve added as many variations as I can at the end of the recipe, including a great way to use leftovers.
The original recipe
Serves 4 people (generously or with leftovers - see below for a great leftover beans recipe)
The beans
400g / 4 cups dried pinto beans
1 medium white onion, finely chopped
2 cloves garlic, finely chopped
Water
Sea salt
Oregano oil
4-5 tbsp olive oil
1 tbsp dried or fresh oregano (finely chopped if fresh)
2 garlic cloves smeared to a paste on the back of a knife
Sea salt
Soak the beans in water for around 8 hours (you can soak them for less time but I’d not recommend anything less than 5).
Fry the onions on a medium heat in a saucepan for around 5-7 minutes until translucent. Add the garlic and fry for a couple more minutes.
Drain the soaked beans and add to the pot. Add enough fresh water to cover the beans and a good pinch of salt.
Turn down low and simmer for at least an hour. The timing depends on your beans, their age and size. Keep stiring every 10-20 minutes or so and add more water as the beans soak it up. Check the beans after an hour to see how they’re doing. I would err on the side of longer rather than quicker.
To make the oil, stir all ingredients together in a mug.
Once the beans are cooked and in their own thick sauce, serve them in bowls, drizzle over the oregano oil and serve with crusty bread.
Variations
The beans
I’ve used pinto here because that is what was available but any dried bean will work, from aduki to butterbean to kidney beans. Adjust the simmer timings according to the bean - the bigger it is, the longer it takes.
You can absolutely resort to good quality canned or jarred beans too - they make a great alternative in a time-pinch.
A little bit of pork goes a long way
As I say, I wanted to add some chopped chorizo or pancetta to the dish. I would have fried the pieces until browned to release their oil before adding the onion at the beginning of the recipe.
You say tomayto, I say tomarto
Last week, I chopped a tomato into rough chunks and added it about 5 minutes before the end of cooking. If I had them (and indeed an oven in this Airbnb), I would have roasted cherry tomatoes with garlic and thyme and serve them on top of the beans.
You could also add red peppers either from a jar or broiled yourself (stick your broiler on high, place a red pepper underneath, turning every 10 minutes or so until the whole thing is soft and blackened. Put in a bowl, cover with saran wrap, and steam until cool enough to handle. Slip off the skin, take out the seeds and roughly chop)
Going potty for picadas
A picada is a mixture of nuts, garlic, herbs and breadcrumbs that is used in Catalan cooking. They add picadas to the end of stews to thicken sauces and add a hit of flavor.
Although I wouldn’t advocate including the breadcrumbs whilst making beans (that could be weird), the idea of a picada was the inspiration for my oregano oil - something to liven up the dish.
Other picadas (or picada-inspired toppings) could include:
Finely chopped walnuts, coriander and garlic
Hazelnuts, garlic and thyme
Rosemary, almonds and garlic
Parsley, lemon zest and garlic
Any of the above in any combination.
Spice it up
Add some cumin with the frying onions, or perhaps some smoked paprika (especially if you’re using chorizo).
Middle Eastern spice blends would also work well like ras el hanout.
Mexican spices could also work a treat - think about soaking some smoked dried chillies in water, drain, chop and add. Throw on fresh coriander and squeeze in a little lime juice at the end.
The promised leftover recipe
It’s an oldie but a goodie - refried beans the morning after BeanFest is my idea of a good time.
I keep mine super simple:
Fry half a finely chopped medium white onion in a pan. Add (yet more) garlic - say one clove finely chopped - and sweat them out for 5 minutes.
Add a shake of smoked paprika and cumin to the mix, then the beans.
Add a little water to loosen, mash the beans down and cook for another 10-15 minutes or so.
Grab some Mexican-inspired fixings - grated cheddar, lime wedges, sliced avocado, coriander - and fry an egg to place on top.